Ingredients
– 600 g pork belly (with skin, cut into 2-3 cm cubes)
– 250 ml Shaoxing rice wine (low salt variety recommended)
– 2 tablespoons light soy sauce
– 1 tablespoon dark soy sauce for color and caramel notes
– 5 slices ginger (approximately 1 inch each)
– 2 star anise
– 2 bay leaves
– 20 g rock sugar or 1 tablespoon regular sugar
– 600 g pork belly
– 2 tbsp light soy sauce, 1 tbsp dark soy sauce
– 20 g rock sugar
Instructions
1-Start by blanching the pork belly cubes in cold water, bring to a boil, skim off froth, then drain and rinse.
2-Next, place the pork in a clean pot and add Shaoxing rice wine along with enough hot water to just cover the meat, then add light soy sauce, dark soy sauce, ginger slices, star anise, and bay leaves.
3-Bring everything to a boil, cover, and simmer on low heat for 1 to 1.5 hours until the meat is tender. Stir once or twice, and add hot water if needed to prevent burning.
4-After that, remove the cover, add the rock sugar, crank up the heat to high, and boil vigorously while stirring occasionally until the broth thickens and reduces to just cover the bottom of the pot.
5-Be careful not to overcook to avoid burning the sauce.
6-Finally, serve immediately with steamed plain rice and vegetables for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Using pork belly with skin results in tender, gelatinous texture.
💧 Blanching removes impurities for a clearer broth and better flavor.
🎨 Use dark soy sauce for rich color and avoid substituting with regular soy sauce for authentic taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering, Braising
- Cuisine: Chinese
- Diet: Gluten-Free option (with gluten-free soy sauces)
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal