Classic Braised Pork Belly
Fall-apart tender pork belly slowly braised in a deeply flavorful, glossy sauce. This beloved Chinese classic brings together savory richness with just a touch of sweetness.
Story
The secret to this dish is patience—low and slow cooking turns simple pork belly into something extraordinary. As the sauce reduces, it creates a beautiful glossy glaze that coats every bite.
Ingredients
Instructions
Cube the pork
Cut the pork belly into uniform cubes roughly 2.5 centimeters square. Keeping pieces the same size helps them cook at the same rate.
Toast the ginger
Heat oil in a wide pot over medium-high heat. Add ginger slices and let them sizzle until fragrant, about 30 seconds. Keep a close eye—they'll toast fast.
Sear the pork
Add pork belly cubes in a single layer. Let them sear without touching for 2-3 minutes until the bottom gets a golden crust, then flip and cook the other side.
Braise slowly
Pour in the braising sauce and water. Bring to a rolling boil, then turn the heat down low, cover, and let simmer for 45 minutes. The pork should be fork-tender when done.
Glaze and serve
Remove the lid and increase heat to high. Stir occasionally while the sauce reduces to a thick, glossy coating that clings to the pork. Top with sliced green onions and serve warm.