Red Braised Pork Belly
Tender pork belly braised in a glossy soy and star anise sauce until it melts on your tongue. A classic Chinese comfort dish that looks restaurant-quality but requires minimal hands-on work.
- Total time
- 90 min
- Servings
- 4
- Calories
- 625
- Protein
- 48g
Ingredients
- 2 pounds pork belly, skin-on
- ½ cup soy sauce
- 3 tablespoons rock sugar or granulated sugar
- 2 ounces ginger, peeled
- 6 cloves garlic cloves, unpeeled
- 3 pods star anise
- 2 stalks green onions
- 2 cups chicken or pork stock
Instructions
- 1
Set the oven to 325°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.
- 2
Place the pork belly skin-side up on a cutting board and cut it crosswise into 1.5-inch-wide pieces, slicing perpendicular to the skin so you get rectangular chunks.
- 3
Hold the peeled ginger under running water and use a vegetable peeler to scrape away the outer skin, then smash the whole piece flat by pressing down hard with the side of a chef's knife.
- 4
Trim the root end and dark green tops off each green onion stalk, leaving just the white and light green parts, then cut each into 2-inch lengths.
- 5
Place a large heavy-bottomed pot (at least 5-quart capacity) over medium-high heat and wait 1 minute until the bottom is hot.
- 6
Arrange the pork belly pieces skin-side down in a single layer in the pot and leave them undisturbed for 4 minutes until the skin turns golden brown and begins to look crispy.
- 7
Flip each piece skin-side up and cook for another 2 minutes until the sides are lightly browned.
- 8
Pour in the soy sauce, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits, then add the sugar, smashed ginger, unpeeled garlic cloves, and star anise pods.
- 9
Pour in the stock until it reaches about three-quarters of the way up the sides of the pork pieces, then bring the liquid to a simmer over medium-high heat, about 3 minutes.
- 10
Cover the pot with a lid, transfer it to the preheated oven, and braise for 60 minutes until the pork is very tender when pierced with a fork.
- 11
Remove the pot from the oven and carefully lift off the lid away from you to avoid steam burns, then skim the excess fat from the surface of the liquid using a spoon or skimmer.
- 12
Return the uncovered pot to the oven at 325°F for 20 minutes so the sauce reduces and coats the pork with a glossy sheen.
- 13
Remove the pot from the oven and stir in the green onion pieces, then taste the sauce and add more soy sauce if needed for saltiness.
- 14
Divide the pork belly pieces among serving bowls and spoon the glossy sauce and aromatics (ginger, garlic, star anise) over the top.
Tools you’ll need
- oven
- cutting board
- chef's knife
- vegetable peeler
- 5-quart heavy-bottomed pot with lid
- wooden spoon
- skimmer or large spoon
- serving bowls
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