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Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 500 g pork belly, chopped into 1 inch wide slices
  • 2 tbsps granulated sugar
  • 1 tbsp vegetable oil
  • 2 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 whole star anise
  • Water, or simmering liquid* see recipe
  • 2 slices of ginger
  • Handful of spring onions
Chinese braised pork belly Chinese braised pork belly

Chinese braised pork belly

Classic Chinese, Shanghai-style in particular, braised pork belly. Super easy and always SO delicious. Love this dish and it's one of my family's favourites too!


  1. Bring a pot of water to boil, add salt, ginger, spring onion and pork belly slices. Allow this to simmer for 5 mins, and skim off any impurities that surface. Turn off the heat and remove the pork belly slices. Keep the pot of water for later.
  2. In a frying pan, add the vegetable oil and sugar. Melt the sugar and allow to caramelise.
  3. Add in the pork belly slices into the caramelised sugar. Mix and coat thoroughly - this will give the pork a beautiful golden brown colour.
  4. Add in the light and dark soy sauces, and the Chinese cooking wine. Stir through and add in a few ladles of the simmering liquid from before. Cover and let this simmer for at least 45 mins, stirring occasionally and add more liquid if needed.
  5. After simmering for 45 mins, the meat should be tender and soft, and the sauce thickened and reduced. Sprinkle on some chopped spring onions to garnish before serving.


I like to serve this alongside some pickled vegetables (cucumber and radish are my favourites) as this dish is relatively heavy so the tang from the pickles really balances this out.

Chinese braised pork belly Chinese braised pork belly

Chinese braised pork belly

Classic Chinese, Shanghai-style in particular, braised pork belly. Super easy and always SO delicious. Love this dish and it's one of my family's favourites too!

favorite
print
like
Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 500 g pork belly, chopped into 1 inch wide slices
  • 2 tbsps granulated sugar
  • 1 tbsp vegetable oil
  • 2 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 whole star anise
  • Water, or simmering liquid* see recipe
  • 2 slices of ginger
  • Handful of spring onions
  1. Bring a pot of water to boil, add salt, ginger, spring onion and pork belly slices. Allow this to simmer for 5 mins, and skim off any impurities that surface. Turn off the heat and remove the pork belly slices. Keep the pot of water for later.
  2. In a frying pan, add the vegetable oil and sugar. Melt the sugar and allow to caramelise.
  3. Add in the pork belly slices into the caramelised sugar. Mix and coat thoroughly - this will give the pork a beautiful golden brown colour.
  4. Add in the light and dark soy sauces, and the Chinese cooking wine. Stir through and add in a few ladles of the simmering liquid from before. Cover and let this simmer for at least 45 mins, stirring occasionally and add more liquid if needed.
  5. After simmering for 45 mins, the meat should be tender and soft, and the sauce thickened and reduced. Sprinkle on some chopped spring onions to garnish before serving.


I like to serve this alongside some pickled vegetables (cucumber and radish are my favourites) as this dish is relatively heavy so the tang from the pickles really balances this out.