Classic home cooking
Red-Braised Pork Belly
Blanched pork, amber caramel, a gentle braise, and a glossy reduced sauce make this classic reliable.
Difficulty: Moderate · Total time: 105 minutes · Serves: 3 · Published: 2026-10-04
Ingredients
- skin-on pork belly — 600 g
- ginger — 20 g
- scallions — 2
- rock sugar — 30 g
- light soy sauce — 25 ml
- dark soy sauce — 8 ml
- Shaoxing wine — 30 ml
- star anise — 1
- hot water — 700 ml
Preparation
- Cut pork into 3 cm cubes. Start in cold water, boil, skim for 2 minutes, drain, and dry.
- Slice ginger, tie scallions into a knot, and prepare hot water.
Method
1. Make the caramel
Heat sugar with 15 ml water over low heat until amber; immediately add the dry pork and coat it.
- Heat
- Low
- Time
- 4–6 minutes
- Ready when
- Tea-colored with fine bubbles, before it smokes.
2. Braise gently
Add soy sauces, wine, aromatics, and hot water to cover. Bring to a boil, cover, and keep at a bare simmer.
- Heat
- Low
- Time
- 60–75 minutes
- Ready when
- A chopstick enters the lean meat easily and the skin is soft without falling apart.
3. Reduce the sauce
Remove scallions and star anise, uncover, and turn the pieces as the sauce reduces.
- Heat
- Medium-high
- Time
- 8–12 minutes
- Ready when
- Glossy sauce coats the pork and a spatula briefly exposes the pan bottom.
Tips for success
- Dry the blanched pork to prevent dangerous splattering in the caramel.
- Keep only a gentle simmer so the meat stays intact and tender.
Common mistakes
- Black, smoking caramel tastes bitter and must be remade.
- Adding cold water interrupts tenderizing and lengthens cooking.
Storage
- Refrigerate for up to 3 days and remove some solidified fat if desired.
- Reheat covered with a splash of water until hot; freeze for up to 1 month.