Crispy Braised Pork
Pork belly first braised then fried, crispy outside and tender inside, rich sauce aroma, melts in your mouth, a classic home-style dish.
Ingredients
10 items- Pork belly 500g
- Rock sugar 2 tbsp
- Ginger 3 slices
- Star anise 2 pieces
- Cinnamon stick 1 piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Cornstarch as needed
- Cooking oil as needed
Nutrition
Steps （6 steps）
Wash pork belly and cut into cubes. Blanch in cold water with ginger and wine for 5 minutes over high heat, skim foam, drain.
Heat a little oil in pan, add rock sugar and caramelize over low heat until amber. Add pork and stir-fry over medium heat to coat evenly.
Add light and dark soy sauces, ginger, star anise, cinnamon and hot water to cover. Bring to boil then simmer covered for 40 minutes until tender.
Increase heat to reduce sauce, stirring constantly until thick and glossy on pork. Remove and drain.
Coat pork pieces with a thin layer of cornstarch. Heat oil to 170°C (340°F) and fry pork for about 2 minutes until golden and crispy. Drain.
Arrange on plate, optionally sprinkle with pepper salt or chopped scallions.
Tips
Coating with cornstarch before frying is key for crispiness; braise on low heat for tender meat; stir during sauce reduction to prevent sticking.
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