Hakka-Style Braised Pork Belly
ID: da607713...
This Hakka-style braised pork belly has a vibrant, glossy red color. The pork belly is stir-fried to render out excess fat, then slow-braised until tender enough to melt in your mouth, perfectly balancing richness without being greasy. The rich, savory sauce pairs perfectly with steamed rice—it's a true 'rice killer'!
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🍳 Cooking Flow
Place pork belly in cold water with scallions, ginger, and cooking wine to blanch, then drain and rinse clean. → Heat a dry pan (no oil) and stir-fry pork belly over medium-low heat until slightly golden, draining off excess fat. → Add scallions, ginger, garlic, and spices to aromatically stir-fry, then add rock sugar, light soy sauce, dark soy sauce, and soybean paste to coat. → Pour in hot water to cover the ingredients, bring to a boil, then cover and simmer on low heat for 45 minutes. → Increase to high heat to reduce the sauce until thickened, then serve.
Cooking Steps
Brief Cooking Order
Place pork belly in cold water with scallions, ginger, and cooking wine to blanch, then drain and rinse clean. → Heat a dry pan (no oil) and stir-fry pork belly over medium-low heat until slightly golden, draining off excess fat. → Add scallions, ginger, garlic, and spices to aromatically stir-fry, then add rock sugar, light soy sauce, dark soy sauce, and soybean paste to coat. → Pour in hot water to cover the ingredients, bring to a boil, then cover and simmer on low heat for 45 minutes. → Increase to high heat to reduce the sauce until thickened, then serve.
Introduction
This Hakka-style braised pork belly has a vibrant, glossy red color. The pork belly is stir-fried to render out excess fat, then slow-braised until tender enough to melt in your mouth, perfectly balancing richness without being greasy. The rich, savory sauce pairs perfectly with steamed rice—it's a true 'rice killer'!
Step 1
Clean the pork belly and cut it into uniform 3cm cubes; cut scallions into segments, slice the ginger, and peel the garlic cloves.
Step 2
Fill a pot with cold water, add the pork belly cubes, a few ginger slices, scallion segments, and cooking wine. Bring to a boil over high heat, skim off the surface foam, boil for 3-5 minutes, then remove, rinse with warm water, and pat dry.
Step 3
Heat a dry pan, add the pork belly cubes directly, and stir-fry over medium-low heat to render out the pork fat. Once the surface is lightly browned, drain the excess lard (you can save this for other dishes).
Step 4
Add ginger slices, garlic cloves, scallion segments, dried chili, star anise, cinnamon, and bay leaves to the pan and stir-fry with the pork until fragrant.
Step 5
Add rock sugar, light soy sauce, dark soy sauce, and soybean paste. Stir-fry quickly to ensure the pork surface is evenly coated with the sauce and color.
Ingredients List
Important Notes
🔥 No extra oil is needed when stir-frying the pork belly; using its own rendered fat makes the meat succulent without being greasy.
⚠️ After blanching the pork belly, rinse it with warm water; using cold water will cause the meat to contract due to the temperature shock, making it tough to tenderize.
💡 Always use hot water for braising; adding cold water will make the meat fibers turn tough and stringy.
⚠️ When reducing the sauce over high heat at the end, stir constantly to prevent the sugars and sauce from burning at the bottom.
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