Simple Braised Pork Belly | ChrisDeLaRosa.com

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium content while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

rice wine

🥗Healthier: sake

💰Cheaper: white wine

Sake provides a similar flavor profile.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork loin

Pork shoulder is leaner and more affordable.

Cut pork belly into 1-inch pieces.

Place pork belly in a deep saucepan and cover with water; bring to a boil.

Once boiling, reduce heat to medium-low and simmer for about 5 minutes to remove impurities.

Turn off the stove and drain the pork belly in a colander; rinse with cool water.

Scrape off any impurities from the pork belly pieces and set aside.

Heat a heavy clay pot and add a little vegetable oil.

Add scallions, ginger, and whole garlic cloves to the pot; cook on low heat for about 3 minutes until fragrant.

Increase heat to medium-high and add the pork belly pieces back into the pot.

Pour in Chinese cooking wine, dark soy sauce, light soy sauce, and water; stir and bring to a boil.

Add rock sugar to the pot and stir to combine; cover with a lid and reduce heat to low.

Let the pork belly braise for about 2.5 hours, stirring every 15-20 minutes.

Check the color and tenderness of the pork belly; it should have a dark, rich color and be tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary