Finished dish photo of Braised Pork Belly (Enamel Pot Version)

Braised Pork Belly (Enamel Pot Version)

The recipe for braised pork belly varies from household to household. This is a widely loved and well-known home-style dish. Using an enamel pot to braise the pork belly without a drop of water results in tender, flavorful meat that melts in your mouth, rich but not greasy.

Ingredients

Pork Belly500g
Light Soy Sauce1 tbsp
Dark Soy Sauce1 tbsp
Star Anise1 piece
Bay Leaf2 pieces
Ginger3 slices
Spring Onion1 stalk
Cinnamon Stick1g
Hua Diao Wine6 tbsp
Rock Sugar1 tbsp

Steps

1

Preheat an empty pot over low heat for 2 minutes. Rinse the pork belly, cut it into chunks, pat dry, and place it in the pot. Stir-fry over medium-low heat without oil until fat is rendered and the surface is slightly golden brown.

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2

Add 1 tablespoon of dark soy sauce and 1 tablespoon of light soy sauce. Stir-fry until the pork belly is evenly coated.

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3

Add 6 tablespoons of Hua Diao wine, 1 tablespoon of rock sugar, 3 slices of ginger, 1 star anise, 2 bay leaves, 1g of cinnamon stick, and spring onion pieces. Stir well.

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4

Cover the pot and cook over medium heat.

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5

When steam begins to escape from the edges of the lid, pour a cup of water on top of the lid. Turn the heat to low and simmer for 45 minutes.

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6

Once the water on the lid has evaporated completely, remove the lid, stir briefly to reduce the sauce, and then turn off the heat.

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Cooking Tips

1. It's best to choose pork belly with a slightly higher fat-to-meat ratio; this will result in a tender, flavorful dish. 2. Pork belly is naturally fatty, and oil will render during the stir-frying process, so there's no need to add extra cooking oil. 3. Enamel pots have excellent sealing properties, which retain moisture. Therefore, you don't need to add water during the whole cooking process. The fat from the pork belly will render, and the liquid from the soy sauce and Hua Diao wine will suffice. 4. Regarding cooking time, I simmered the dish for 45 minutes over low heat. This keeps the pork belly intact without becoming overly soft. If you prefer a softer texture, you can increase the amount of Hua Diao wine and extend the simmering time. Don't worry about adding too much Hua Diao wine — the alcohol will evaporate during cooking, leaving only the fragrance. 5. Hua Diao wine is recommended for braised pork belly as it enhances the aroma of the pork, resulting in a rich, non-greasy dish with an enticing aroma.