Oil-Free Melt-In-Your-Mouth Braised Pork Belly (Comparable to Wedding Banquet's Braised Pork)
Our cafeteria chef's specialty is braised pork. Each time we're only given a few small pieces, leaving us craving more. After getting tips from the chef and consolidating a few recipes online, I created this low-oil braised pork belly recipe that's perfect for home cooking. 😍 It also marked my first success in caramel-making — it's actually quite simple to use water for caramelizing. I'll provide super, super detailed instructions here. 😂
Ingredients
Steps
Wash and prepare all ingredients. If the rock sugar pieces are too large, substitute with half a ladle of granulated sugar instead.
Cut the pork into large chunks and tie them with cotton thread. I like larger chunks; if you prefer smaller pieces, there's no need to tie them. Keep in mind the chunks will shrink to about half their size after cooking.
Add cold water into a pot, then add the pork belly, half of the green onion and ginger, and cooking wine.
Bring to a boil over high heat. Let simmer for 7–8 minutes before removing the pork.
Rinse the pork under cold water and set aside on a plate.
In the pot, add a small amount of water (around 6 ladles), and bring to a boil. Add sugar when small bubbles start forming, as shown in the image.
I replaced the rock sugar with granulated sugar and added three drops of oil. A tiny bit of oil makes caramelizing easier, though some can achieve it without oil.
Stir continuously in one direction. I always stir clockwise in circular motions.
Simmer until this color is achieved. Keep stirring clockwise in large circles.
The color is almost ready. Stir a bit longer.
When the caramel reaches this brown color, add boiling water. It's best to have a kettle of hot water ready. Alternatively, heat water in a separate pot and pour it into the caramelized sugar mixture. Stir lightly, then set aside.
Without adding oil, lower the heat and place the pork into the pot. Make sure to put the side of the pork, not the skin, onto the surface.
Rotate the pork to sear all sides. Even on low heat, some oil may splatter. Use a lid for protection with one hand while flipping the pork with chopsticks in the other hand. Keep the skin side unseared.
When all sides are golden, remove the pork, and discard all the rendered fat from the pot.
With the pot still on low heat, return the pork. Some additional fat might render out.
Add the remaining half of the green onion and ginger, and stir-fry until fragrant.
Pour in cooking wine.
Add one ladle of light soy sauce.
Pour in the prepared caramel liquid, adding extra hot water if needed. Make sure the water is hot.
Add bay leaves, red chili peppers, and the seasoning packet.
Bring to a boil over high heat, then reduce to medium-low heat and let it simmer. You can also transfer to a pressure cooker at this point.
Check after 40-50 minutes of simmering.
Leave some sauce for serving.
Close-up view.
Distant view.
Smells amazing! 😍