Braised Pork Belly
This cut demands patience. When handled correctly, the fat renders until it yields to the slightest pressure, while the meat remains moist and deeply infused with the cooking aromatics.
Commit to the simmer.
The skin side should be seared first to set the texture before the liquid is added. Avoid boiling the liquid; a gentle bubble is the only way to ensure the meat stays succulent.
- heavy-bottomed dutch oven
- tongs
- sharp chef's knife
- fine-mesh strainer
What goes in.
- 2 lbfresh pork belly, skin-on, cut into 2-inch cubes
- 1/2 cupsoy sauce
- 1/4 cupshaoxing rice wine
- 3 tbsppalm sugar, chopped
- 4star anise pods
- 1cinnamon stick
- 1 inchfresh ginger, sliced into thick coins
- 3garlic cloves, smashed
- 2 cupswater or chicken stock
Hard Sear Before Braising
Place the pork belly skin-side down in a cold pan and bring the heat to medium. This renders the fat from the skin, turning it golden and chewy before it ever touches the liquid.
The method.
Sear the pork
Arrange the belly cubes in the Dutch oven skin-side down. Cook until the skin is a deep copper color, then brown the other sides lightly.
Deglaze and aromatics
Remove excess fat, leaving about a tablespoon in the pot. Add the ginger, garlic, star anise, and cinnamon. Sauté until the aromatics smell toasted.
Build the braise
Pour in the soy sauce, rice wine, sugar, and stock. Bring to a boil, then immediately turn the heat to the lowest setting.
Slow cook
Cover the pot tightly. Simmer for 2.5 to 3 hours. The pork is finished when you can pierce it with a paring knife and meet zero resistance.
Glaze
Remove the pork pieces. Increase the heat to medium-high and boil the remaining liquid until it thickens into a syrup that coats the back of a spoon. Return the pork to the pot to toss in the glaze.
Other turns to take.
Spiced Heat
Add three dried whole chili peppers to the braising liquid for a subtle creeping warmth.
Tea-Infused
Replace one cup of the water with a strong, brewed black tea for an earthier, darker finish.
When it doesn't go to plan.
Chill the pork belly in the fridge for an hour before cutting it to ensure clean, even cubes.
If the liquid reduces too quickly, add a splash of water, but keep the heat very low to avoid scorching the sugars.
Strain the braising liquid after removing the pork to ensure the final glaze is perfectly smooth.
The ones that keep coming up.
Can I use pork belly without the skin?
You can, but the skin provides essential gelatin that gives the braising liquid its signature body and shine.
How do I know if the fat is rendered enough?
The pork should wobble when nudged and feel nearly weightless when lifted with tongs.
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