Grandma's Pork Belly Recipe

Name: Panda Cuisines Grandma's Pork Belly Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2 kg pork belly (skin on, cut into 1–1.5 inch/2.5–4 cm cubes); 2 L water (for blanching and braising); 3 tbs Shaoxing wine (or dry sherry); 4 tbs light soy sauce; 1 tbs dark soy sauce; 50 g rock sugar (or regular granulated sugar); 600 ml chicken stock (or water); 30 g ginger (smashed, about 3–4 mm slices); 4 cloves garlic cloves (lightly crushed); 2 stalks scallions (green onions; white parts tied into a knot); 2 pieces star anise; 1 piece cinnamon stick (1-inch / 2.5 cm); 1 leaf bay leaf (optional); 6 pieces Sichuan peppercorns (optional); 2 tbs vegetable oil (for caramelizing sugar); 1 tsp salt; 4 pieces hard-boiled eggs (optional, peeled); 4 servings blanched baby bok choy or steamed rice (to serve)

Inspired by Panda Cuisine

Time2h 30m

Serves4

Traditional Chinese dish, red braised pork belly

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Ingredients

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Pork and primary braising ingredients

2 2/3 lb (1.2 kg) pork belly (skin on, cut into 1–1.5 inch/2.5–4 cm cubes)

8.45 cup (2 L) water (for blanching and braising)

3 tbs Shaoxing wine (or dry sherry)

4 tbs light soy sauce

1 tbs dark soy sauce

1 3/4 oz (50 g) rock sugar (or regular granulated sugar)

2.54 cup (600 ml) chicken stock (or water)

Aromatics & seasonings

1.06 oz (30 g) ginger (smashed, about 3–4 mm slices)

4 cloves garlic cloves (lightly crushed)

2 stalks scallions (green onions; white parts tied into a knot)

2 pieces star anise

1 piece cinnamon stick (1-inch / 2.5 cm)

1 leaf bay leaf (optional)

6 pieces Sichuan peppercorns (optional)

Finishing & garnish

2 tbs vegetable oil (for caramelizing sugar)

1 tsp Celtic sea salt

4 pieces hard-boiled eggs (optional, peeled)

4 servings blanched baby bok choy or steamed rice (to serve)

Method

Pork and primary braising ingredients

Prepare and blanch pork

Place pork belly cubes in a large pot and add just enough cold water to cover. Bring to a rolling boil over high heat to remove impurities (about 5–7 minutes). Skim off foam and impurities. Drain the pork and rinse under warm water; set aside. Reserve the blanching liquid if desired for thinning the sauce.

Caramelize sugar

In a wide, heavy-bottomed braising pot or dutch oven, heat 2 tbs vegetable oil over medium heat. Add rock sugar (or 50 g granulated sugar). Stir continuously as the sugar melts and turns a deep amber color (watch closely to avoid burning). Once amber, immediately add the parboiled pork pieces and toss quickly to coat and slightly sear the meat in the caramel for 1–2 minutes.

Deglaze and build braising liquid

Add 3 tbs Shaoxing wine to deglaze (careful: it may flame briefly). Stir to lift any browned bits. Add 4 tbs light soy sauce and 1 tbs dark soy sauce, mixing to evenly color the pork. Pour in 600 ml chicken stock (or water) — liquid should come about three-quarters up the pork; add reserved blanching liquid if needed to reach level. Bring to a simmer.

Aromatics & seasonings

Add aromatics to the braising pot: 30 g smashed ginger, 4 lightly crushed garlic cloves, 2 tied scallion whites, 2 star anise, 1 cinnamon stick, 1 bay leaf (if using) and Sichuan peppercorns if using. Stir once to distribute.

Cover pot partially with lid (leave a small gap) and reduce heat to low. Gently simmer for 1 hour 15 minutes to 1 hour 40 minutes, turning pieces every 20–30 minutes so they braise evenly and the glaze develops. The pork is done when the meat is tender and the fat renders but pieces still hold shape.

Finishing & garnish

Reduce sauce and finish

Remove aromatics (fish out scallion knot, cinnamon, star anise, bay leaf). Increase heat to medium-high and boil uncovered, stirring and spooning sauce over the pork, until sauce thickens to a glossy, syrupy glaze that coats the back of a spoon (about 8–12 minutes). Taste and season with up to 1 tsp salt as needed. If braising eggs, add peeled hard-boiled eggs to the pot during the last 20 minutes of simmering so they absorb color and flavor, then remove when reducing the sauce.

Rest and serve

Turn off heat and let the pork sit in the glaze for 5–10 minutes to meld. Transfer pork belly to a serving plate, spoon glaze over the top, and garnish with blanched baby bok choy or serve over steamed rice. Serve hot.