Name: Braised Pork Belly
Prep time: 160 min
Cook time: 20 min
Total time: 180 min
Yield: 4
Cuisine: Chinese
Ingredients: Tight Fitting Tray; 1 kg Pork Belly; 8 Ginger; 7 stalks Spring Onion; 2 cups Shao Xing; 1 cup Light Soy Sauce; 125 g Rock Sugar; 3 Star Anise; 1/3 cup Dark Soy Sauce; 2/3 cup Water; Spring Onion

Braised Pork Belly

Level

moderate

Cooking

20 min

Preparation

160 min

Ingredients

Servings

Tight Fitting Tray deep enough to fit the height of the belly, but should have only 1-2 finger spacing between the pork and the tray wall.
Pork Belly	1 kg
Ginger sliced	8
Spring Onion each stalk cut into 3	7 stalks
Sauce
Shao Xing	2 cups
Light Soy Sauce	1 cup
Rock Sugar to taste	125 g
Star Anise	3
Dark Soy Sauce	¹⁄₃ cup
Water	²⁄₃ cup
Garnish (Optional)
Spring Onion

How to cook

Prepare the oven

Preheat the oven to 180°C.

Prepare the pork belly

In a pot, add the pork belly and enough water to cover the pork.
Bring to a boil over medium heat (about 10 minutes).
Remove the pork belly and let cool.
Cut each pork belly into 4-5cm cubes.

Prepare the sauce

Add the Shao Xing, light soy sauce, dark soy sauce, rock sugar, star anise and water into a pot.
Bring the mixture to a boil then reduce to a simmer until all sugar has melted.

Start cooking

Layer the scallions followed by the ginger slice on the base of the tray (to prevent the pork from sticking).
Place the pork belly cubes (skin side down) on top of the scallion and ginger layer.
Pour the hot boiling sauce over the pork belly.
Quickly cover the tray with aluminium foil and bake for 1 hour.
After 1 hour, flip the belly skin side up and continue baking for another 1 hour until tender.
Remove the pork belly carefully into a saucepan and strain the sauce over it (just enough so the sauce is just below the pork fat).
Bring to a boil and reduce to a simmer over medium-low heat.
Cook uncovered for 30 minutes, basting every 10 minutes until sauce is thickened and reduced to a third.
Garnish with spring onion (optional), serve hot.

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