Braised Pork Belly Strips
A classic home-style dish where succulent pork belly slices are braised in a savory sauce, yielding tender, melt-in-your-mouth goodness.
Ingredients
13 items- Pork belly 500 g
- Ginger 3 slices
- Scallions 2 stalks
- Garlic 3 cloves
- Star anise 1 piece
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- Salt ½ teaspoon
- Water starch 3 tablespoons
- Cooking oil 1 tablespoon
- Broccoli some
Nutrition
Steps （8 steps）
Place whole pork belly in cold water with 2 ginger slices, 1 scallion section and cooking wine. Bring to a boil, skim off foam, reduce to low heat, cover and simmer for about 30 minutes until a chopstick pierces the skin easily. Remove and let cool.
Slice the cooked pork belly into 0.5 cm thick, 5 cm long pieces. Set aside.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, star anise and ½ cup water to make the sauce.
Heat oil in a wok over medium heat. Sauté minced garlic, shredded ginger and remaining scallion sections for about 30 seconds until fragrant.
Pour in the sauce, bring to a boil then reduce to low heat. Gently add pork slices, skin side down, shake the wok to prevent sticking. Simmer over low heat for 8–10 minutes until the sauce reduces and the meat turns glossy red.
Turn the slices over and cook for another 2 minutes. Season with salt. Increase to medium-high heat, pour in water starch and stir quickly until the sauce thickens and coats the slices. Turn off heat.
Line a plate with blanched broccoli. Carefully transfer the pork slices on top and pour the remaining sauce over them.
Garnish with chopped scallions and serve immediately.
Tips
Cook the pork until fork-tender but not too soft; slice evenly for uniform flavor absorption; use low heat while braising to keep slices intact.
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