Braised Pork Belly Recipe – European Special
Braised Pork Belly is a rich, tender, and flavorful dish that is slow-cooked in a savory-sweet sauce until melt-in-your-mouth perfection. This dish is popular in many Asian cuisines, including Chinese and Korean, where the pork belly is simmered with soy sauce, aromatics, and spices to develop deep, complex flavors. Serve it with steamed rice and vegetables for a comforting and satisfying meal. Let’s get started!
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
For the Pork Belly:
- 1.5 lbs (700g) pork belly, cut into 1-inch cubes
- 1 tablespoon oil (vegetable or sesame)
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 green onions, chopped (white and green parts separated)
For the Braising Sauce:
- ½ cup soy sauce (low sodium recommended)
- ¼ cup Shaoxing wine (or dry sherry)
- 2 tablespoons dark soy sauce (for color and depth)
- 3 tablespoons brown sugar (or rock sugar)
- 1 cup chicken broth or water
- 1 star anise (optional)
- 1 cinnamon stick
- ½ teaspoon five-spice powder (optional)
For Garnish:
- Chopped green onions
- Toasted sesame seeds
- Steamed bok choy or vegetables (optional)
Blanch the Pork Belly (Optional for a Cleaner Taste):
Bring a pot of water to a boil and add the pork belly pieces.
Simmer for 5 minutes to remove excess fat and impurities.
Drain and rinse the pork belly under cold water. Set aside.
Sear the Pork Belly:
Heat 1 tablespoon oil in a large pan over medium-high heat.
Add the pork belly pieces and sear until browned on all sides (4-5 minutes).
Add garlic, ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant.
Simmer in Braising Sauce:
Pour in soy sauce, Shaoxing wine, dark soy sauce, brown sugar, and chicken broth. Stir well.
Add star anise, cinnamon stick, and five-spice powder (if using).
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 – 2 hours.
Stir occasionally and check if the sauce thickens and the pork becomes tender.
Final Touch & Serve:
Once the pork is fork-tender and the sauce is thick and glossy, remove from heat.
Garnish with chopped green onions and sesame seeds.
Serve hot with steamed rice and vegetables.
Recipe Notes:
Pork Belly Selection : Look for evenly layered meat and fat for the best texture.
Braising Time : The longer it simmers, the more tender and flavorful it becomes.
Thicker Sauce : Let the sauce simmer uncovered for the last 10 minutes to reduce further.
Serving Suggestions : Pair with jasmine rice, pickled vegetables, or steamed buns for an authentic experience.
