Red Braised Pork Belly
Slow-simmered pork belly becomes lacquered, tender, and richly savory as soy, toasted spices, and caramelized sugar meld into a glossy braising sauce. Serve with steamed rice to soak up the deep, molasses-like juices.
2 lb pork belly, skin-on, cut into 1 1/2-inch cubes
2 tbsp vegetable oil
4 slice ginger, thinly sliced
4 clove garlic, crushed
3 stalk scallion, white and green separated, white ends smashed, green thinly sliced for garnish
1 tbsp shaoxing wine
1 cup light soy sauce
2 tbsp dark soy sauce
3 tbsp brown sugar, packed
1 cup water
2 star anise
1 cinnamon, stick
1 tsp five-spice powder
1 pinch salt
1 tbsp sesame oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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