Red Braised Pork Belly
Ingredients
Braised Pork Belly
- 1½ lb pork belly, cut into cubes
- 2 tbsp sugar
- ½ onion, chopped
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- ¼ cup Shaoxing wine
- Water, enough to cover pork
Optional Garnish
- Steamed greens
- Rice, for serving
Instructions
- Blanch your cubed pork belly in boiling water for a few minutes to remove impurities, then drain and set aside.
- Add oil to your pan and add sugar, letting it melt and lightly caramelize for a few minutes.
- Add your chopped onions and cook for a couple of minutes until translucent.
- Add in your pork belly, dark soy sauce, light soy sauce, Shaoxing wine, and enough water to just cover the pork. Bring everything to a simmer, then cover and cook for about 1½ hours, stirring every 15 minutes to prevent burning.
- Remove the lid, turn the heat to high, and continue cooking until the sauce thickens to your desired consistency and coats the pork.
- Serve over a fresh bowl of rice. You can optionally serve with steamed greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes Red Braised Pork Belly So Good
I think Red Braised Pork Belly has a magical grip over me and my entire family! Whenever I start braising it, the kitchen fills with one of the most wonderful smells ever, but I can’t explain it! All I know is that after being braised, the pork becomes melt-in-your-mouth, the sauce turns sticky while still being savory and sweet, and every bite paired with rice is quite literally a flavor explosion. The only way to slow down once you start eating this is to eat it with a bowl of rice! I like to call this Red Braised Pork Belly the ultimate rice destroyer because I always eat more than one bowl!
Why Patience Is The Key With Red Braised Pork Belly
I know braising the pork for an hour and a half sounds a little painful, but I promise you it’s worth every second! You also need to blanch the pork belly in order to get rid of the impurities in the pork, which can affect the flavor of your sauce. When you follow those two crucial steps, your Red Braised Pork Belly will turn out perfect every time. The other ingredients in this recipe, such as the soy sauce, shaoxing wine, and onions, will all do their part in creating the best pork belly you’ll ever have.
What You’ll Need To Make Red Braised Pork Belly
Pork Belly
- 1½ lb pork belly, cut into cubes
- 2 tbsp sugar
- ½ onion, chopped
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- ¼ cup Shaoxing wine
- Water, enough to cover pork
Optional Garnish
- Steamed greens
- Rice, for serving
How to Make Red Braised Pork Belly
Blanch pork belly cubes in boiling water for a few minutes to remove impurities. Drain and set aside.
In a large pot or pan, melt sugar over medium heat until it caramelizes and turns golden.
Add onions and cook for 2–3 minutes until softened.
Add pork belly, dark soy sauce, light soy sauce, Shaoxing wine, and just enough water to cover the pork.
Bring to a simmer, cover, and cook for 1½ hours, stirring every 15 minutes or so.
Uncover, increase heat slightly, and reduce the sauce until thick, glossy, and coating every piece of pork.
Serve hot over steamed rice with steamed greens if you’d like.
Tips & Variations
Stir the pork belly regularly when braising to ensure everything cooking evenly as well as to prevent burning.
If your sauce reduces too quickly, (thickens too fast) just add a splash of water and reduce the heat.
If you would like a more traditional take on Red Braised Pork Belly, add in sliced ginger and a few pieces of star anise for extra depth of flavor.
Frequently Asked Questions
Why do I need to blanch the pork belly first?
Blanching helps remove any scum or impurities from the meat so the final sauce is cleaner and shinier. It also helps to remove a lot of the gamey flavor from the pork belly. It’s a small step that makes a big difference in both flavor and appearance.
Can I make this ahead of time?
Absolutely! Red Braised Pork Belly is one of those dishes that improves with time. I recommend storing the pork in the fridge with all of the braising liquid. When you’re ready to eat it, bring everything to a simmer in a pot or pan and serve.
What’s the difference between dark and light soy sauce?
Light soy sauce is saltier and is primarily used as the main source of salt in the dish. Dark soy sauce is thicker, less salty, and gives that pork belly its signature dark color.
Can I use a different cut of pork?
You can sub in pork shoulder if needed, but you’ll end up with an Asian pulled pork. I highly, highly recommend using pork belly for this recipe.
Try These Next
• Want pork belly but faster but just as comforting? Try my Caramelized Pork Belly!
• Craving another side dish to serve with this? You’ll love my Shanghai Fried Noodles!
• Looking for something crispier? Check out my Crispy Pork Belly!
