Crispy Braised Pork Belly
Crispy braised pork belly with a tender interior, coated in a glossy, rich sauce. Each bite melts in your mouth—perfect over rice.
Ingredients
12 items- Pork belly 500g
- Rock sugar 20g
- Ginger 1 piece
- Spring onions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cooking wine (Shaoxing) 2 tbsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Salt to taste
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Place the whole pork belly in a pot of cold water, bring to a boil over high heat and cook for 3 minutes. Skim off the foam, rinse clean, and cut into 3cm cubes.
Heat the wok over medium-high, add 1 tbsp oil. Fry the pork cubes until golden brown and crispy on all sides, about 5 minutes. Remove and set aside.
Leave a little oil in the wok, add rock sugar, and stir over low heat until melted and caramelized to amber. Quickly return the pork and stir to coat evenly.
Add ginger slices, spring onion sections, star anise, cinnamon, and bay leaves. Stir-fry over medium heat until fragrant, about 1 minute.
Pour in cooking wine, light soy sauce, and dark soy sauce. Stir well, then add enough boiling water to submerge the meat by 2cm. Bring to a boil over high heat.
Reduce heat to low, cover, and braise for 1–1.5 hours until the meat is fork-tender and easily pierced with chopsticks.
Turn the heat to high to reduce the sauce, stirring constantly until the sauce thickens and glazes the meat, about 3–5 minutes. Adjust salt if needed.
Plate the pork and garnish with chopped spring onions. Serve immediately.
Tips
For best results, choose pork belly with distinct layers of fat and lean meat. Make sure to fry the meat until the surface is lightly charred to develop a crispy texture. Add enough water at once during braising; avoid adding water midway to preserve the flavor. Watch the heat while reducing the sauce to prevent burning.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.