Melt-in-Your-Mouth Chinese Braised Pork Belly with Tea Brine (茶香南乳红烧肉)

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 1.5-inch cubes.

Blanch pork belly in a big stock pot filled with water over medium heat until boiling, then drain.

Smash red fermented bean curd and mix with soy sauce, oyster sauce, and juice from the jar; set aside.

Heat wok over medium heat and stir pork belly for a few minutes to render 1-2 tbsp of fat, then remove pork but leave oil in the wok.

Add sugar to the wok and caramelize over low heat until bubbling, then add garlic, ginger, scallions, star anise, and cinnamon stick; stir for 30 seconds.

Return pork belly to the wok and mix well, then pour in Chinese cooking wine and stir to evaporate alcohol.

Pour in the sauce mixture and stir until combined, then transfer everything to a clay pot or stock pot.

Add 2-3 cups of water to the clay pot, ensuring the pork is skin side down, and simmer over low heat for 1.5 hours or until tender.

Ten minutes before finishing, add two tea bags and continue to simmer.

Remove tea bags and all aromatics before serving; check sauce consistency and reduce if necessary.

Cooking Techniques

Equipment Needed

Spice Level: