Beijing Braised Pork Belly
Red and shiny, fatty but not greasy, melts in your mouth. A classic Beijing flavor, perfect with rice.
Ingredients
12 items- Pork belly 500g
- Rock sugar 30g
- Light soy sauce 3 tablespoons
- Dark soy sauce 2 tablespoons
- Cooking wine (Shaoxing) 2 tablespoons
- Ginger 1 piece
- Green onions 2 stalks
- Star anise 2 pods
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Hot water as needed
- Salt a pinch
Nutrition
Steps （7 steps）
Put pork belly in cold water with ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, and blanch for 5 minutes. Drain and rinse with warm water.
In the pot, add a little oil and rock sugar. Heat over low heat, stirring constantly, until sugar melts and turns amber (caramel), about 3 minutes. Be careful not to burn.
Immediately add blanched pork belly, turn to medium heat and quickly stir-fry to coat each piece with caramel, about 2 minutes.
Add light soy sauce, dark soy sauce, remaining cooking wine, stir well. Then add green onions, ginger, star anise, cinnamon, and bay leaves.
Pour in enough hot water to cover meat. Bring to a boil, then reduce to low heat, cover, and simmer for 60 minutes until meat is very tender.
Uncover and turn to high heat to reduce the sauce, stirring constantly until the sauce thickens and coats the back of a spoon, about 8 minutes. Season with a little salt if needed.
Transfer to a plate, garnish with chopped green onions, and serve hot.
Tips
Use low heat for caramelizing sugar to avoid bitterness; stir constantly during sauce reduction to prevent sticking; choose pork belly with distinct layers of fat and lean meat.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.