Melt-in-Your-Mouth Braised Pork Belly Recipe
Looking for a dish that’s juicy, tender, savory, and utterly irresistible? This braised pork belly recipe is bound to impress! It’s perfectly caramelized, packed with flavor, and melts in your mouth. Best of all, it’s easier to make than you might think. Let’s dive right into it!
Ingredients You'll Need:
Pork Belly: 2 lbs, boneless
Garlic: 4 cloves, crushed
Ginger: 8–10 slices, divided into two portions
Star Anise: 2 pieces
Rock Sugar: 3 tablespoons (can substitute with brown sugar)
Light Soy Sauce: 3 tablespoons
Dark Soy Sauce: 2 tablespoons
Chinese Rice Wine (Shaoxing Wine): ¼ cup
Vegetable Oil: 2 tablespoons
Water: Enough to submerge the pork
Cornstarch Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
Green Onion: For garnish
Steamed Rice: To serve
Step-by-Step Instructions:
1. Prep the Pork Belly
Cut the pork belly into 1-inch cubes or rectangular pieces. Avoid separating the meat from the fatty portion for even bites.
Crush the garlic and slice the ginger. Set half of the ginger aside for later.
2. Blanch the Pork
Bring a pot of water to a boil and add half of the ginger slices.
Add the pork belly and boil for about 5 minutes. This step removes impurities and any unpleasant odors.
Skim off any foam that rises to the top.
Once done, remove the pork and set it aside.
3. Sear the Pork
Heat 2 tablespoons of vegetable oil in a wok or pot with a lid.
Add the boiled pork belly and cook until golden brown on all sides.
4. Caramelize with Sugar
Once the pork is browned, add 3 tablespoons of rock sugar (or brown sugar).
Cook until the sugar dissolves and coats the pork, giving it a beautiful caramelized glaze.
5. Add Flavorful Seasonings
Stir in 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and ¼ cup of Chinese rice wine.
Toss in the star anise, crushed garlic, and the remaining ginger slices.
Add enough water to submerge the pork belly.
6. Simmer to Perfection
Cover the pot with a lid and reduce the heat to medium-low.
Simmer for 1 hour for ultra-tender pork. Some people stop at 45 minutes, but an extra 15 minutes makes a noticeable difference.
7. Reduce the Sauce
After an hour, remove the lid and turn the heat to medium-high.
Let the sauce cook down for about 15 minutes until it thickens.
Stir in the cornstarch slurry and cook for another few minutes until the sauce turns glossy and sticky.
Serving Suggestions:
Garnish with chopped green onions.
Serve hot with a bowl of steamed white rice.
Taste Test & Final Thoughts
The result? Juicy, tender pork belly coated in a sticky, savory sauce. Each bite melts in your mouth, and the balance of sweetness, saltiness, and umami is spot on. This dish is pure comfort food at its finest!
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