The Most Addictive Sticky Braised Chinese Pork Belly Recipe Ever!

pork belly

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner while chicken thighs are more affordable.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces salt intake.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides acidity at a lower cost.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds mimic the flavor of star anise.

Cut the pork belly into about 1-inch cubes or rectangular shapes, ensuring not to cut through the middle separating the meat from the fat.

Crush four cloves of garlic and set them aside.

Peel the ginger and slice it into about 8 to 10 pieces, using half for boiling the meat and the other half later with the sauce.

Heat a pot or wok and bring water to a boil.

Once boiling, add half the ginger to the water and submerge the pork belly to remove any unpleasant odor and make the dish fragrant.

Skim any impurities from the water and remove the pork belly, setting it aside.

In the same pot or wok, add 2 tablespoons of vegetable oil and the boiled pork belly, cooking until golden brown.

Add 3 tablespoons of rock sugar (or brown sugar) and cook until dissolved, which may take several minutes.

Stir in 3 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce, which will darken the dish.

Add 1/4 cup of Chinese rice wine, stir gently, and then add the star anise, crushed garlic, and remaining ginger slices.

Pour in enough water to submerge the pork belly, cover with a lid, and simmer on medium-low heat for one hour.

After 45 minutes, check the meat's tenderness; if not soft enough, continue cooking for the full hour.

At the one-hour mark, increase heat to medium-high to evaporate most of the liquid, which should take about 15 minutes.

Add 1 tablespoon of cornstarch mixed with water to thicken the sauce, cooking a little longer to activate the cornstarch until the sauce is sticky.

Turn off the heat and serve, garnishing with green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens