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Traditional Grandma's Chinese Pork Recipe

Name: Panda Cuisines Traditional Grandma's Chinese Pork Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs pork belly, skin on, cut into 1.5–2-inch cubes; 2000 ml water (for blanching and cooking); 40 g ginger, sliced (about 3–4 mm thick); 4 stalks scallions/green onions, white parts bruised; 60 ml Shaoxing rice wine (or dry sherry); 45 ml light soy sauce; 15 ml dark soy sauce (for color); 35 g rock sugar (or regular granulated sugar); 2 pieces star anise; 1 stick cinnamon stick; 1 leaf bay leaf (optional); 6 pieces white peppercorns (or black), lightly crushed; 1 tbs vegetable oil (for initial browning); 1 tsp salt; 4 pieces soft-boiled eggs (optional; peeled); 300 g blanched bok choy or napa cabbage (to serve); 1 tsp toasted sesame oil; 2 stalks thinly sliced scallion greens (for garnish)

Inspired by Panda Cuisine

Time2h 30m

Serves4

Belly red braised pork belly

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Ingredients

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Main Braise

2 lbs pork belly, skin on, cut into 1.5–2-inch cubes

8.45 cup (2000 ml) water (for blanching and cooking)

1.41 oz (40 g) ginger, sliced (about 3–4 mm thick)

4 stalks scallions/green onions, white parts bruised

1/4 cup (60 ml) Shaoxing rice wine (or dry sherry)

3.04 tbsp (45 ml) light soy sauce

1.01 tbsp (15 ml) dark soy sauce (for color)

1 1/4 oz (35 g) rock sugar (or regular granulated sugar)

2 pieces star anise

1 stick cinnamon stick

1 leaf bay leaf (optional)

6 pieces white peppercorns (or black), lightly crushed

1 tbs vegetable oil (for initial browning)

1 tsp Celtic sea salt

Finish & Garnish

4 pieces soft-boiled eggs (optional; peeled)

10.6 oz (300 g) blanched bok choy or napa cabbage (to serve)

1 tsp toasted sesame oil

2 stalks thinly sliced scallion greens (for garnish)

Method

Main Braise

Prepare and blanch pork

Place pork belly cubes in a large pot and cover with cold water. Bring to a rolling boil over high heat to remove impurities (about 5–7 minutes). Skim off foam, then drain pork and rinse under hot water. Wipe pot dry.

Caramelize sugar

Return the clean dry pot to medium heat. Add 1 tablespoon vegetable oil and the rock sugar (or 2–3 tablespoons granulated sugar). Stir constantly until sugar melts and turns a deep amber but not burnt (about 3–5 minutes). Work quickly and reduce heat if it darkens too fast.

Brown pork in caramel

Carefully add the drained pork pieces into the caramel (be cautious—steam will spatter). Toss pork to coat in the caramel so it gets glossy and slightly browned, about 2–3 minutes.

Aromatics and deglaze

Add the sliced ginger and bruised white parts of the scallions to the pot and stir for 1 minute until fragrant. Pour in Shaoxing wine to deglaze, scraping any browned bits from the bottom.

Add seasoning and spices

Stir in the light soy sauce, dark soy sauce, star anise, cinnamon stick, bay leaf (if using), and crushed peppercorns. Mix to combine so pork pieces are evenly coated.

Simmer gently

Add enough water to just cover the pork (about 700–1000 ml depending on pot size; reserve extra water listed for adjustments). Bring to a gentle boil, then reduce heat to the lowest simmer. Cover partially with lid and simmer for 1 hour 15 minutes to 1 hour 30 minutes, turning pork pieces once halfway through so they braise evenly.

Adjust seasoning and reduce

After braising time, remove lid and increase heat to medium-low. Continue simmering uncovered until sauce thickens to a glossy, syrupy consistency and pork is very tender (another 20–30 minutes). Taste and add salt (about 1 teaspoon) or more light soy if needed. If sauce reduces too quickly or becomes too salty, add a small splash of hot water and continue to reduce slowly.

Rest briefly

Turn off heat and let pork rest in the sauce for 10 minutes to allow flavors to meld and the sauce to coat the meat.

Finish & Garnish

Prepare eggs (optional)

If using soy-braised eggs, you can add soft-boiled, peeled eggs to the pot during the last 15 minutes of simmering so they absorb color and flavor. Alternatively, simmer peeled eggs separately in braising liquid for 10–15 minutes, then remove and let soak while pork finishes.

Prepare vegetables

Blanch bok choy or napa cabbage in boiling water for 1–2 minutes until bright green and tender-crisp. Drain and toss with a little toasted sesame oil.

Plate and garnish

Arrange braised pork over or beside the blanched greens on a serving platter. Spoon the glossy reduced sauce over the pork. Halve the braised eggs and place alongside. Sprinkle thinly sliced scallion greens over the top. Serve hot with steamed rice.