Red-Braised Pork Belly
- 20m Prep Time
- 1h Cook Time
- 1h Ready In
A classic Chinese braised pork belly dish with a rich, caramelized sauce. The pork is simmered until tender with soy sauce, Shaoxing wine, and star anise, then reduced to a glaze. Serve over steamed rice with stir-fried bok choy.
Ingredients
- 454 g skin-on pork belly
- 1.77 L water
- 59.1 ml Shaoxing wine or dry Marsala wine
- 44.4 ml soy sauce
- 22.2 ml rock sugar
- 2 green onions cut into 3-inch segments
- fresh ginger cut on the bias (about 3 inches long and 1/4 inch thick)
- garlic gently smashed
- 1 star anise
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 2.21 mg
- Magnesium: 33.6 mg
- Phosphorus: 210 mg
- Potassium: 520 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g skin-on pork belly
- 1.77 L water
- 59.1 ml Shaoxing wine or dry Marsala wine
- 44.4 ml soy sauce
- 22.2 ml rock sugar
- 1 star anise
Prepare
- 2 green onions, cut into 3-inch segments
- fresh ginger, cut on the bias (about 3 inches long and 1/4 inch thick)
- garlic, gently smashed
Let's Cook
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Step 1.
Place the 1-pound skin-on pork belly skin side down on a cutting board. Using a sharp knife, cut the pork belly into roughly 1½-inch-square pieces. The skin will require extra pressure to cut through, so work carefully.
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Step 2.
Combine the pork pieces and 3 cups of water in a 4- or 5-quart pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes to release scum. Turn off the heat, use a slotted spoon or tongs to transfer the pork to a medium bowl, discard the water, and rinse out the pot.
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Step 3.
Return the pot to the stove over high heat. Add the pork belly, 4 cups of water, ¼ cup Shaoxing wine or dry Marsala wine, 3 tablespoons soy sauce, 1 tablespoon plus 1½ teaspoons rock sugar, 3-inch segments of green onions, 3 to 4 large slices of ginger (about 3 inches long and ¼ inch thick), 3 to 4 smashed garlic cloves, and 1 star anise. Bring to a boil, then reduce the heat to low.
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Step 4.
Simmer for about 1 hour, checking occasionally and stirring to ensure all meat pieces spend some time submerged in the braising liquid. After 1 hour, taste the sauce; if it seems overly salty, add the remaining ½ cup water. Test the largest piece of pork belly with a fork; if there is resistance, continue simmering for 10 to 15 minutes more, then test again. Repeat until tender.
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Step 5.
Once the pork belly is tender, increase the heat to medium to speed up sauce reduction. Stir constantly to prevent sticking and to coat all pork pieces evenly with the caramelizing sauce. When nearly all liquid has reduced, remove the pot from the heat. Arrange the pork belly on a serving plate or bowl and serve with steamed rice.