Braised Pork Belly is a classic Chinese dish. The pork belly is stir-fried with a little oil first to render out excess fat, then braised with caramelized sugar until tender and flavorful. It’s rich, glossy, and not greasy—perfect with steamed rice or stuffed in a bun.
🌴 Ingredients:
· 500g pork belly (skin-on, with even layers of fat and lean meat)
· 10-15 quail eggs (hard-boiled and peeled, optional)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 2 star anise
· 1 small piece of cinnamon stick
· 2 bay leaves
· 2-3 dried red chilies (optional)
🌴 Seasonings:
· 20-30g rock sugar (for caramelizing, the soul of the dish)
· 3 tbsp light soy sauce (about 30ml)
· 1 tbsp dark soy sauce (about 10ml, for color)
· 2 tbsp cooking wine (about 20ml)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Pork Belly
Cut the pork belly into 2-3cm cubes. Blanch in cold water with ginger and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water and drain. ⚠️ Note: Starting with cold water removes the blood and odor. I’ve tried using hot water before, and the meat turned out fishy and greasy. - Render the Fat
Heat a little oil in the pan, add the blanched pork belly, and stir-fry over medium heat for 2-3 minutes until slightly golden and some fat is rendered out. Set aside, leaving a little oil in the pan. ⚠️ Note: I’ve tried dry-frying before, and it stuck easily. Using a little oil prevents sticking and still renders the fat. - Caramelize the Sugar
Using the oil in the pan, add rock sugar and stir-fry over low heat until it melts and turns a deep red color with small bubbles. ⚠️ Note: This is the soul of the dish. Don’t burn it, or the whole dish will taste bitter. I’ve tried it, and the sugar turned into black charcoal, ruining the whole pot. - Coat the Pork
Turn to high heat, add the pork belly back to the pan, and stir-fry quickly to coat each piece with the caramel. Add the light soy sauce, dark soy sauce, and cooking wine. Stir well. ⚠️ Note: Stir until the meat is evenly colored and fragrant. - Sauté the Aromatics
Add the ginger, scallion, star anise, cinnamon, bay leaves, and dried chilies. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn the spices. - Braise the Pork
Add enough hot water to cover the pork belly (use hot water, or the meat will become tough). Bring to a boil, then reduce to low heat, cover, and simmer for 40-50 minutes. ⚠️ Note: Add enough water at once. If you must add more, use hot water. I’ve tried adding cold water midway, and the pork instantly tightened and became tough. - Add the Quail Eggs
Add the boiled and peeled quail eggs and simmer for another 15-20 minutes until the pork is tender and the sauce thickens. ⚠️ Note: Adding them later keeps them intact. I’ve tried cooking them together, and the eggs all broke apart. - Season and Serve
Add salt to taste, turn to high heat to reduce the sauce, stirring constantly until it thickens and coats the meat. Serve hot. ⚠️ Note: Taste before adding salt, as both the light and dark soy sauce are salty.
💡 More Rich and Tender Pork Recipes:
If you enjoy this melt-in-your-mouth pork belly, you should also try my [Steamed Pork with Preserved Mustard Greens] for another deeply savory experience.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
Blanch the pork belly in cold water and rinse with warm water. Stir-fry with a little oil to prevent sticking and render the fat. Caramelize the sugar over low heat. Add enough hot water at once. Add quail eggs later. Taste before adding salt.
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