Braised Pork in Clay Pot
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Braised Pork in Clay Pot

timer 60 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Pork in Clay Pot

About This Recipe

This Braised Pork Belly is a melt-in-your-mouth masterpiece, combining rich caramelized flavors with aromatic spices for an unforgettable dish. Tender pork belly is first blanched to remove impurities, then stir-fried in a fragrant caramel sauce made with rock sugar, creating a glossy, deep-brown glaze. Aromatic spices like Sichuan peppercorns, star anise, cinnamon, and bay leaves infuse the meat with warmth, while fermented bean curd adds a savory umami depth. Slowly simmered in a clay pot until fork-tender, the pork absorbs all the bold flavors, resulting in a succulent, richly seasoned dish with a luxuriously thick sauce. Perfect served over steamed rice, this Chinese-style braised pork belly is a comforting, flavor-packed meal that’s sure to impress. The balance of sweet, savory, and spice makes every bite irresistible!

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • pork belly 500g
The aromatics
  • scallions 2 stalks
  • ginger 20g (1-inch piece)
  • garlic 3 cloves
  • fermented bean curd 2 pieces
The sauce & seasonings
  • Sichuan peppercorns 1 tsp
  • cloves 2 pieces
  • fennel seeds 1 tsp
  • star anise 2 pieces
  • cinnamon 1-inch stick
  • bay leaves 2 leaves
  • nutmeg 0.5 tsp
  • rock sugar 50g

menu_book Directions

1
Step 1
Step 1
Wash and cut the pork belly into large pieces.
2
Step 2
Step 2
Put the pork into cold water, bring to a boil, and remove the blood foam. Then, take out the pork and rinse it with clean water to remove any remaining blood foam to avoid any fishy smell.
3
Step 3
Step 3
Wrap the Sichuan peppercorns, cloves, and fennel seeds in a piece of cheesecloth.
4
Step 4
Step 4
Prepare the scallions, ginger, garlic, star anise, cinnamon, bay leaves, and nutmeg.
5
Step 5
Step 5
Heat a small amount of oil in the wok, then add the rock sugar and caramelize it over low heat.
6
Step 6
Step 6
Once the sugar syrup turns dark brown, add the drained pork and stir-fry until it is evenly coated. Add all the spices and seasonings, and stir-fry them together with the pork.
7
Step 7
Step 7
Add the dark soy sauce to color the pork.
8
Step 8
Step 8
Stir-fry until the pork is colored, then transfer it to a clay pot or a regular wok, adding a few pieces of rock sugar and fermented bean curd.
9
Step 9
Step 9
Add enough hot water to cover the ingredients.
10
Step 10
Step 10
Add an appropriate amount of salt, making sure the water level is above the pork.
11
Step 11
Step 11
Cover the pot, bring to a boil over high heat, then reduce the heat to low and simmer for about an hour.
12
Step 12
Step 12
Once the pork is cooked, remove the lid and reduce the sauce.
13
Step 13
Step 13
The braised pork is ready, with a rich and delicious flavor.

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