Shanghai Recipes

Braised Pork Belly

Prep 15 Minutes; Cook 1 Hour

Ingredients:

  • 0.75 lb Thick Pork Belly
  • 2 Tbsp Cooking Oil
  • 1 Tbsp Sugar (or 3 Pieces of Rock Sugar)
  • 3 Tbsp ShaoXing Cooking Wine
  • 1-2 Tbsp Thin Soy Sauce
  • 0.5-1 Tbsp Thick Soy Sauce
  • 2 Cups of Water
  • 2 Slices of Ginger

Method:

  1. Boil a pot of water and blanch the pork. Set aside.
  2. Heat pot on low heat: add oil and sugar. When the sugar melts, add pork and ginger to cook on medium heat until pork is lightly browne
  3. Turn back to low heat and add the cooking wine, the 2 soy sauces and water. Cover and simmer for about 45-60 minutes.
    • Note: Add water if it gets dry, and add proportional amounts of thin and thick soy sauce if it gets too watery.
    • Note: If upon adding more soy sauce the mixture tastes bitter, throw in more rock sugar.
  4. When the pork appears tender, turn up the heat to medium or high. Stir until a good amount of liquid evaporates from the mixture (the sauce should be thick, not watery).
  5. Sprinkle some diced green onions on top if needed (for aesthetics and taste).