The SECRET to Perfect Braised Pork Belly!Why This is China’s FAVORITE Comfort Food？
Ingredients
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Pork belly, 500g
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Ginger slices, 5
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Scallion sections, 2
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Star anise, 2
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Cinnamon stick, 1 small piece
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Sichuan peppercorns, 5g
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Rock sugar, 20g
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Soy sauce, 30ml
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Cooking wine, 15ml
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Water, as needed
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Salt, to taste
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Sugar, to taste
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MSG (optional), to taste
Steps
1. Prepare the Meat
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Cut the pork belly into chunks.
2. Prepare Aromatics
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Slice the ginger and cut scallions into sections.
3. Blanch the Meat
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Place the pork into a pot with Sichuan peppercorns and cooking wine.
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Boil until a chopstick can pierce through, then transfer into cold water.
4. Sear the Meat
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Heat a little oil in the pan and sear the pork until the skin is golden.
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Add aromatics, fry until fragrant, then remove and set aside.
5. Caramelize the Sugar
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In the same pan, add a little oil, rock sugar, and water.
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Cook until the sugar turns into a caramel color, then add some water and set aside.
6. Braise
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Return the pork to the pot. Add soy sauce, the sugar syrup, and enough water to cover.
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Season with pepper, MSG, sugar, and salt. Cover with a lid.
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Add scallions, ginger slices, star anise, and cinnamon stick.
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Remove the aromatics once they’ve released their flavor, then continue simmering.
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Cook until the meat is tender enough to break apart easily.
7. Serve
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Once the pork is soft and tender, serve hot.
Tips
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Adding cooking wine and peppercorns during blanching helps remove odors and enhances aroma.
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Be careful when caramelizing sugar—don’t let it burn.
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Adjust water level as needed while simmering.
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Cook until just tender; overcooking can make the meat too dry.
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Adjust salt and sugar to your taste.
