braised pork belly

braised pork belly

Braised soy sauce pork belly is a favorite in many Chinese kitchens and is about to become a staple in yours too. Let the warm, caramelized, comforting flavors and spices envelop you on a fall day.

I love great Asian inspired dishes, like pork stir fry,  and the very popular Hunan Chicken.

how to make braised pork belly recipes

how to make braised pork belly recipes: 

Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.

Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.

add the ginger and garlic, Cover and simmer for about 40-50 minutes , until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.

under medium-low heat until the sauce has almost gone.

braised pork belly

Best braised pork belly recipes

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braised pork belly
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braised pork belly

Braised soy sauce pork belly is a favorite in many Chinese kitchens and is about to become a staple in yours too.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 389kcal
Author: Luda huang

Ingredients

  • 1 pound pork cut into 1-inch cubes
  • 1 tablespoons oil
  • 1 tablespoon sugar rock sugar is preferred if you have it
  • 2 slices ginger
  • 2 cloves garlic minced
  • 2 tablespoon Green onion, minced
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  • 12 tablespoon dark soy sauce
  • 2 cups water

Instructions

  • Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
  • Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
  • add the ginger and garlic, Cover and simmer for about 40-50 minutes , until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
  • Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
  • Sprinkle green onions on the top.

Nutrition

Calories: 389kcal | Carbohydrates: 7g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 3338mg | Potassium: 449mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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