Golden Bridge Pork Belly Recipe

Trim and score

Pat the pork belly dry with paper towels. Trim any excessively thick ragged edges so the piece is roughly rectangular. On the skin side, score parallel shallow cuts about 1 cm apart without cutting into the meat (score only through the skin and a little of the fat). This will help render fat and crisp the skin later.

Dry brine

Rub 1 tablespoon of kosher salt and the granulated sugar evenly over the flesh side (not the skin). Flip skin-side up and pat the remaining 1 tablespoon of salt into the scored skin, working it into the grooves. Place the pork on a rack over a tray and refrigerate uncovered for at least 4 hours, ideally overnight. This dries the skin for better texture.

Prepare aromatic marinade

In a bowl combine light soy, dark soy, Shaoxing wine, smashed ginger, smashed garlic, halved scallions, star anise, Sichuan peppercorns, cinnamon stick, and bay leaf. Stir to combine. These aromatics will flavor the braising liquid and the meat.

Sear the pork

Preheat oven to 160°C (320°F). Heat a large ovenproof Dutch oven or heavy pot over medium-high heat. Add the pork belly, skin-side down, and sear for 3–5 minutes until the skin takes on light color and fat begins to render. Flip and brown the flesh side for 2–3 minutes. Remove pork to a plate.

Build the braise

To the pot, pour out excess rendered fat leaving about 1 tablespoon. Add the marinade mixture and stir over medium heat for 1 minute to bloom spices. Add water and chicken stock (if using), and bring to a gentle simmer. Stir in dark brown sugar (or rock sugar) until dissolved.

Return the pork belly to the pot, skin-side up. The liquid should come about halfway up the sides of the meat; if necessary add a touch more water. Bring just to a simmer, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 1 hour 45 minutes to 2 hours, until the pork is tender and a skewer passes easily into the meat.

Reduce and glaze

Carefully remove the pork from the braising liquid and place on a tray. Strain the braising liquid into a saucepan and discard solids. Bring the liquid to a boil and reduce until syrupy, about 10–15 minutes. Stir in honey, maltose (if using), rice vinegar and sesame oil in the last 2 minutes to create a glossy glaze. Taste and adjust seasoning; the glaze should be balanced sweet-savory with a touch of acidity.

Brush the glaze generously over the top and sides of the pork. To finish the skin and deepen color, place the pork under a high broiler set 8–10 cm from heat for 4–8 minutes, watching closely, until the glaze caramelizes and the skin tightens. Alternatively, use a kitchen blowtorch to blister the skin evenly. If the skin does not become crisp, you can increase broiler time in short bursts—be careful to avoid burning.

Quick cucumber pickle

While the pork braises or reduces, combine 2 tbs rice vinegar, 1 tsp sugar, 1 tsp salt and the sliced cucumber and sliced red chili in a bowl. Toss and let sit for at least 15 minutes to lightly pickle and refresh.

Slice and finish

Let the glazed pork rest 10 minutes to allow juices to redistribute. Slice into 1 cm slices using a sharp knife. Arrange slices on a serving platter over the quick pickles and garnish with toasted sesame seeds and fresh cilantro leaves.

Serve

Serve warm with steamed rice or mantou (buns). Offer extra glaze on the side for dipping and small bowls for guests. Leftovers keep well refrigerated up to 3 days; reheat gently to avoid overcooking.