Braised Pork Belly (红烧肉)

Braised Pork Belly (红烧肉)

Dinko's Introduction

This super simple recipe is savory and sweet and will make your home sound amazing. If you don't have rock sugar, granulated sugar will work too. Just make sure you keep the heat on low while you're caramelizing it.


500g (1lb) — pork belly

30g (3 tbsp) — rock sugar

20g (2 tbsp) — cooking wine

10g (1 tbsp) — dark soy sauce

10g (1 tbsp) — light soy sauce

15g (1 tbsp) — ginger, peeled and sliced

5g (about 1/4 inch) — leek, sliced

2 — pieces star anise

4 — bay leaves

5g (about 1/4 stick) — cinnamon (not powder!)

5g (1 tsp) — neutral cooking oil

Salt to taste


  1. Wash the pork belly well and cut in half crosswise. Place into a pot along with two thin slices of ginger and 10g of wine. Cover with water and bring to a boil, skimming off scum that rises to the top. Remove from the boiling water after about 2 minutes and rinse with room temperature water to clean. Cut pork belly into slices about 3cm (1 inch) thick.


  1. Place a heavy-bottomed pot on low heat and add the cooking oil. After the oil heats up, add rock sugar. Once the rock sugar melts and begins to caramelize (but before it starts to burn), add the pork belly and stir to coat with the caramelized sugar. Add the rest of the cooking wine and stir for 30 seconds. Then, add the star anise, bay leaves, onion and ginger and fry for 30 more seconds. Finally, add the soy sauce and add fresh water until the meat is covered. Bring the pot to a boil on medium heat, then reduce to low and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.



  1. When the liquid in the pot has reduced by 1/3, remove the bay leaf, star anise and ginger. Begin stirring continuously as the liquid continues to reduce. Once the liquid has thickened, add salt to taste and remove from the heat. Let rest, covered, for 5 minutes before serving.

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