Description

Ingredients

• Pork and aromatics 🍖 Original: Pork and aromatics 🍖
• 🥓 800 g pork belly, skin-on if possible, cut into 3 cm cubes (1.76 lb) Original: 🥓 800 g pork belly, skin-on if possible, cut into 3 cm cubes (1.76 lb)
• 🫚 25 g fresh ginger, sliced (2 tbsp / 0.9 oz) Original: 🫚 25 g fresh ginger, sliced (2 tbsp / 0.9 oz)
• 🧅 40 g spring onion, cut into large pieces (½ cup / 1.4 oz) Original: 🧅 40 g spring onion, cut into large pieces (½ cup / 1.4 oz)
• 🧄 12 g garlic, lightly crushed (3 cloves / 0.42 oz) Original: 🧄 12 g garlic, lightly crushed (3 cloves / 0.42 oz)
• Braising sauce 🥢
• 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz) glutensoy Original: 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz)
• 🍶 30 ml dark soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🍶 30 ml dark soy sauce (2 tbsp / 1 fl oz)
• 🍷 120 ml Shaoxing wine (½ cup / 4 fl oz) Original: 🍷 120 ml Shaoxing wine (½ cup / 4 fl oz)
• 🍬 35 g rock sugar or brown sugar (3 tbsp / 1.2 oz) Original: 🍬 35 g rock sugar or brown sugar (3 tbsp / 1.2 oz)
• 💧 500 ml hot water (2 cups / 17 fl oz) Original: 💧 500 ml hot water (2 cups / 17 fl oz)
• Spices 🌶️ Original: Spices 🌶️
• ⭐ 2 star anise Original: ⭐ 2 star anise
• 🌿 1 small cinnamon stick Original: 🌿 1 small cinnamon stick
• ⚪ 4 g white peppercorns (1 tsp / 0.14 oz) Original: ⚪ 4 g white peppercorns (1 tsp / 0.14 oz)
• 🍊 1 small strip dried orange peel, optional Original: 🍊 1 small strip dried orange peel, optional
• 🌶️ 1 dried red chili, optional Original: 🌶️ 1 dried red chili, optional
• For finishing ✨
• 🧅 10 g spring onion, finely sliced (2 tbsp / 0.35 oz) Original: 🧅 10 g spring onion, finely sliced (2 tbsp / 0.35 oz)
• ⚪ 5 g toasted sesame seeds (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g toasted sesame seeds (1 tsp / 0.18 oz)
• 🍚 steamed jasmine rice, for serving

Preparation

• Blanch the pork belly 🍖 Place the pork belly cubes in a pot of cold water, bring to a boil, and cook for 4 min. Drain, rinse gently, and pat dry. This removes impurities and helps the final sauce look cleaner and glossier. ✨
• Caramelize the sugar 🍬 Add the sugar to a heavy pot with 15 ml water (1 tbsp / 0.5 fl oz). Cook over medium heat for 3–4 min until it melts into a deep amber syrup. Watch carefully so it darkens but does not burn. 🔥
• Coat the pork 🥓 Add the pork belly to the caramel and stir for 2–3 min until the pieces are coated in a shiny golden glaze. The pork should start to look glossy and lightly browned around the edges. 🥢
• Add aromatics and wine 🍷 Add the ginger, spring onion, garlic, star anise, cinnamon, peppercorns, orange peel, and chili if using. Pour in the Shaoxing wine and let it bubble for 1 min to release its aroma. 🌿
• Build the braise 🍲 Add the light soy sauce, dark soy sauce, and hot water. Bring everything to a gentle boil, then reduce the heat to low. Cover partly and simmer for 75 min, stirring occasionally so the pork cooks evenly. 🥢
• Reduce the sauce ✨ Remove the lid and simmer for another 20 min until the sauce becomes thick, glossy, and able to coat the pork belly. Stir gently so the cubes stay intact and the glaze turns deep red-brown. 🍖
• Finish and serve 🍚 Remove the whole spices if desired, then finish with sliced spring onion and toasted sesame seeds. Serve hot with steamed jasmine rice so the rich sauce can soak into every grain. 🥢

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print