We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the pork belly into even chunks.
Soak the pork belly in water to clean and remove impurities, or blanch it from cold water with ginger, spring onion, and a dash of Shaoxing wine. Bring to a boil for 5 minutes, then drain, rinse, and pat really dry.
In a wok over medium heat, brown the pork to render the fat, then discard the excess oil.
Melt the rock sugar until golden and glossy, then toss in the pork to coat.
Add the ginger, star anise, bay leaves, cinnamon bark, and enough water to cover, about 450 mL.
Bring to a boil, then add the light soy sauce, dark soy sauce, Shaoxing wine, and salt.
Simmer on low heat covered for 45 minutes. The longer you simmer it, the softer the pork will be.
Remove the lid, turn the heat to high, and reduce the sauce until thick and glossy, 10-15 minutes.
Want to keep this recipe for later? We can email it to you!
Pat the pork really dry before browning so it renders properly.
The longer the simmer, the more tender the pork belly.
Can I use regular sugar instead of rock sugar?
Yes, but rock sugar is preferred for its subtle sweetness and glossy finish.
What can I substitute for Shaoxing wine?
You can use dry sherry or omit it if necessary.
How do I know when the sauce is reduced enough?
The sauce should be thick and glossy, coating the pork evenly.
Is it necessary to blanch the pork?
Blanching helps remove impurities and improve the texture of the pork.
Can I add vegetables to this dish?
Yes, you can add vegetables like bok choy or carrots during the last 10 minutes of cooking.
