Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
Ingredients
13 items- Pork belly 500g
- Rock sugar 20g
- Light soy sauce 30ml
- Dark soy sauce 15ml
- Cooking wine 30ml
- Ginger 4 slices
- Scallions 2 segments
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Dried chili peppers 2
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Place pork belly in cold water with ginger and 1 tbsp cooking wine. Bring to a boil, skim off foam, cook 3-5 minutes, then drain.
Heat a little oil in the pot, add rock sugar and cook over low heat until melted to a deep amber color. Quickly add pork and stir to coat.
Add ginger, scallions, star anise, cinnamon, bay leaves and dried chilies. Stir-fry over medium heat until fragrant, about 2 minutes.
Pour in cooking wine around the edges, then add light and dark soy sauce. Stir well to color and season the meat.
Add enough hot water to cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes until tender.
Uncover and turn up the heat to reduce the sauce, stirring constantly. Cook until the sauce thickens and coats the meat, about 8 minutes.
Adjust salt to taste and stir well.
Transfer to a preheated clay pot or casserole. Keep warm or let rest for flavors to meld before serving.
Tips
Caramelize the sugar over low heat to avoid burning. Keep the simmer low for tender meat. Stir frequently during reduction to prevent sticking.
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