Slow Braising Pork Belly
A classic technique transforming pork belly into a fork-tender, flavorful dish with a rich, savory sauce, perfect for a comforting meal.
Ingredients
- 1 kg pork belly skin on
- 2 tbsp vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 1 inch piece ginger sliced
- 0.5 cup soy sauce low sodium
- 0.25 cup Shaoxing wine or dry sherry
- 2 tbsp brown sugar packed
- 2 cup chicken broth or water
- 2 star anise
- 1 stick cinnamon
- 0.5 tsp white peppercorns optional
- green onions sliced
- cooked rice for serving
Instructions
- Pat the pork belly dry with paper towels. Season lightly with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear pork belly pieces on all sides until golden brown. Remove pork and set aside.
- Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and sliced ginger, cooking for another 1-2 minutes until fragrant.
- Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom.
- Return pork belly to the pot. Add soy sauce, brown sugar, chicken broth, star anise, cinnamon stick, and white peppercorns (if using). Bring to a simmer.
- Reduce heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until pork is fork-tender. Check periodically to ensure liquid doesn't evaporate completely; add a splash of water if needed.
- Carefully remove pork belly from the pot. Skim any excess fat from the braising liquid. If desired, reduce the liquid over medium-high heat until it thickens into a sauce.
- Slice or serve pork belly pieces with the reduced sauce, garnished with sliced green onions. Serve hot with steamed rice.
Notes
Adjust braising time based on pork belly thickness; thinner cuts will cook faster. For extra richness, add a tablespoon of oyster sauce to the braising liquid. Serve with steamed rice and blanched bok choy.