Braised Pork

Braised Pork

This succulent **Braised Pork Belly** recipe delivers melt-in-your-mouth tenderness with rich, aromatic flavors. Perfectly balanced pork belly is first blanched, then seared to release its natural oils before simmering in a fragrant blend of ginger, star anise, cinnamon, and cardamom. Enhanced with soy sauce, cooking wine, and a touch of rock sugar, the meat becomes irresistibly savory-sweet. Slow-stewed for an hour, it absorbs every layer of spice, resulting in fork-tender bites. A creative tomato rose garnish adds a fresh, vibrant contrast, cutting through the richness for a perfectly balanced dish. Ideal for impressing guests or savoring as a comforting meal, this recipe transforms humble ingredients into a restaurant-worthy masterpiece. Serve it hot, and enjoy the harmony of deep umami flavors and delicate presentation!

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork belly
500g

The aromatics

🧅
tomato
200g

The sauce & seasonings

🧂
ginger
20g
🧂
star anise
2 pieces
🧂
cinnamon
1 piece
🧂
cardamom
2 pods
🧂
rock sugar
2 tbsp

Instructions

1. Step 1

Step 1
Prepare the ingredients, with pork belly as the main ingredient. It’s best to choose a piece with a good balance of fat and lean meat. Wash and cut it into 3cm thick cubes, blanch in boiling water, then drain and set aside.

2. Step 2

Step 2
Heat oil over low heat, add ginger, star anise, cinnamon, and cardamom, and stir-fry until fragrant.

3. Step 3

Step 3
Add the pork belly and stir-fry over medium heat until it releases oil and the surface is slightly browned.

4. Step 4

Step 4
After the surface is slightly browned, add soy sauce, continue to stir-fry, then add light soy sauce and cooking wine in moderation, and stir-fry until the color is even.

5. Step 5

Step 5
Add water to cover the meat, cover the lid, bring to a boil over high heat, then stew over low heat for one hour, adding rock sugar and salt to taste.

6. Step 6

Step 6
Once the rock sugar has dissolved, switch to high heat and reduce the sauce, stirring constantly to prevent sticking.

7. Step 7

Step 7
Now, let’s make the garnish. This step can be done while stewing the braised pork belly. You’ll need a clean tomato and a small knife.

8. Step 8

Step 8
Similar to peeling an apple, peel the tomato skin, making sure it’s not too thick.

9. Step 9

Step 9
Cut the skin into three segments, which can be used to make three rose flowers. Roll up the tomato skin from one end, controlling the tightness, and use a toothpick to secure the petals if needed.

10. Step 10

Step 10
The three roses are now complete.

11. Step 11

Step 11
Serve the braised pork belly with the garnish, and it won’t be greasy at all.

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