For you pork aficionados out there, this Tender Braised Pork Belly is another home-run dish that is guaranteed to leave you “belly” satisfied. I believe every Chinese household would have their own version of braised pork recipe so there is no “right or “wrong” when it comes to cooking this dish.
That being said, the key to achieving the deliciously deep rich color and flavorful morsels of meat is the use of dark and light soy sauce. Light soy sauce is savory so that gives the salty component to the dish while dark soy sauce lends that dark hue to the pork. I highly recommend you to use a good quality thick dark soy sauce (also known as lao chou 老抽).
Like every braised dishes, this braised pork belly tastes even better the next day as the flavor develops further into the meat.
500 g pork belly – sliced into ½ inch thick and 3 inch size
6 cloves garlic – lightly crushed with back of knife, with skin on
3 tbsp fried shallots
1 cup (250 ml) water
½ tsp five spice powder
1 tbsp rice wine / shaoxing wine
3 tbsp thick dark soy sauce / lau chou (I’m using Fenghe Brand)
1 tbsp soy sauce
¼ tsp salt
2 ½ tbsp sugar
serves 4 – 5
Mix all the ingredients for the seasoning in a bowl.
Heat a large clay pot over medium high heat without adding any oil.
Add in few slices of pork belly and sear until lightly browned. If necessary, do it in few batches. Do not overcrowd the clay pot or your meat will not be browned.
Remove meat from clay pot and set aside.
Add crushed garlic into the clay pot and toss until fragrant.
Turn up heat and return pork into the clay pot. Pour in seasoning and give it a good toss so all the meat is evenly coated.
Add in water and bring to boil. Sprinkle in the fried shallot and mix well.
Cover and simmer over low heat for 45 mins to 60 mins or until fork tender.
*This tender braised pork belly tastes even better the next day.