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Chinese cuisine

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Braised Sliced Pork Belly

Name: Braised Sliced Pork Belly
Prep time: 23 hr 30 min
Cook time: 6 hr 40 min
Total time: PT1D6H10M
Yield: 6 servings
Cuisine: Chinese-Huaiyang
Ingredients: 2 lb. Pork Belly; 20 cup Water [Step 2]; 2 stalks Green onion [Step 2]; 3 pieces Ginger root [Step 2]; 6 cup Cooking oil [Step 5]; 1 tbsp. Cooking wine [Step 8]; 2 tsp. Sugar [Step 8]; 0.25 cup Soy Sauce [Step 8]; 4 pieces Star anise [Step 8]; 1 stalk Green onion [Step 8]; 5 pieces Ginger root [Step 8]; 10 cup Ice Water; 0.5 cup Water & Corn Starch (ratio 2:1)

Chef John Zhang

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Braised Pork Belly is a signature of Jiangsu, Zhejiang, and Shanghai cooking, and is often served at holiday meals. This shiny, tender, and flaky pork dish is sure to be the star attraction of any special occasion.

Chef John’s Top 10 Pork Recipes

8/10

PREMIUM

Crispy Pork Belly | Chef John’s Cooking Class 10 min

NOW PLAYING

Easy 5-Ingredients Braised Pork Belly

NOW PLAYING

PREMIUM

Easy BBQ Pork Ribs | Chef John’s Cooking Class 8 min

NOW PLAYING

Fall-Off-The-Bone Garlic Pork Ribs 2 min

NOW PLAYING

Chef John’s Crispy Fried Pork Chops 3 min

NOW PLAYING

Chinese BBQ Pork | Char Siu 1 min

NOW PLAYING

Sweet & Sour Pork Ribs 1 min

NOW PLAYING

Braised Sliced Pork Belly 3 min

NOW PLAYING

Tea Braised Pork Ribs with Eggs 3 min

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Melt in Your Mouth Braised Pork Belly 3 min

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Recipe

PRE TIME: 23 hr 30 min

COOKING TIME: 6 hr 40 min

TOTAL TIME: 1 days 6 hr 10 min

6 SERVING

Ingredients:

2 lb. Pork Belly
20 cup Water [Step 2]
2 stalks Green onion [Step 2]
3 pieces Ginger root [Step 2]
6 cup Cooking oil [Step 5]
1 tbsp. Cooking wine [Step 8]
2 tsp. Sugar [Step 8]
0.25 cup Soy Sauce [Step 8]
4 pieces Star anise [Step 8]
1 stalk Green onion [Step 8]
5 pieces Ginger root [Step 8]
10 cup Ice Water
0.5 cup Water & Corn Starch (ratio 2:1)

Directions:

Step 1

Heat up a wok. Put pork belly skin down and move it around to grease up the wok.

Step 2

Pour enough water into the wok to cover the pork belly. Put 2 stalks of green onion, 5 pieces of ginger root, and some cooking wine into the wok. This is to remove the gaminess from the meat.

Step 3

Put the lid over wok for it to simmer for 30 minutes. Take the pork belly out of the wok and let it rest on the strainer.

Step 4

Empty the water from the wok, and pour cooking oil into it. Heat oil up to 180-200°C/ 350-400°F, and deep fry the pork belly for 3 minutes.

Step 5

Next, use the strainer to take pork belly out of the oil and pour oil over the belly with ladle several times.

Step 6

Put the pork belly into ice water and let it soak for 24 hours to make it softer.

Step 7

Slice the pork belly into 1 inch wide pieces. Place onto a plate for further preparation.

Step 8

Pour cooking wine, sugar, soy sauce evenly over the plate. Top with green onion, ginger roots.

Step 9

Put into a steamer for 6 hours.

Step 10

Now, take the plate out of the steamer and pour the sauce on the plate into the wok. Heat it up and then add some cornstarch water that will act as a thickening agent.

Step 11

Plate the pork belly and pour the sauce over the pork belly. You can put some bok choy on the side to garnish this dish. Voila.

Final Notes

In Chinese, this dish is called literally “oil-processed pork.” The name has two meanings. The first being that the pork is deep fried, thus “processed” by the oil. The second being that the grease in the pork is extracted, or “processed” out, giving the meat a better texture.