📝 About This Recipe
Hailing from the refined Huaiyang culinary tradition of Jiangsu, this braised pork belly is a masterpiece of balance, known for its 'bright red color, melting tenderness, and sweet-savory glaze.' Unlike the rustic versions found elsewhere, the Jiangsu style emphasizes a crystal-like clarity in the sauce and a delicate texture that yields to the slight pressure of a chopstick. It is a celebratory dish that embodies the elegance of Eastern Chinese gastronomy, offering a rich umami depth with a sophisticated floral finish from aged Shaoxing wine.
🥗 Ingredients
Main Ingredients
- 2 lbs Pork Belly (skin-on, high quality with distinct fat/meat layers)
- 2 inch piece Ginger (sliced into thick coins)
- 4-5 stalks Scallions (tied into a knot)
The Braising Liquid
- 1/2 cup Shaoxing Rice Wine (aged variety preferred)
- 3 tablespoons Light Soy Sauce (for savory depth)
- 1.5 tablespoons Dark Soy Sauce (primarily for the deep mahogany color)
- 50-60 grams Rock Sugar (essential for the 'crystal' shine)
- 2 pieces Star Anise
- 1 small piece Cinnamon Stick (optional, for subtle warmth)
- 3-4 cups Hot Water (enough to just submerge the meat)
For Garnish
- 4 heads Bok Choy (blanched for plating)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
-
1
Prepare the pork by cutting the belly into uniform 1.5-inch squares. Consistency is key for even cooking and a professional presentation.
-
2
Blanch the pork: Place the pork cubes in a pot of cold water. Add two slices of ginger and a splash of rice wine. Bring to a boil for 3-5 minutes until grey scum rises to the surface.
-
3
Drain the pork and rinse each piece thoroughly under warm running water to remove impurities. Pat dry with paper towels to prevent splashing during the next step.
-
4
In a heavy-bottomed wok or Dutch oven, add a tablespoon of oil over medium heat. Sear the pork cubes, skin-side down first, until the fat renders slightly and the skin turns golden brown.
-
5
Remove the pork from the pot, leaving about 2 tablespoons of the rendered fat. Add the rock sugar to the fat over low heat, stirring constantly until it melts into a light amber caramel.
-
6
Carefully return the pork to the pot, tossing quickly to coat every piece in the caramelized sugar. This 'Zhu Lu' technique creates the signature glossy finish.
-
7
Add the ginger slices, scallion knot, star anise, and cinnamon. Sauté for 1 minute until fragrant.
-
8
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to combine.
-
9
Pour in enough hot water to just cover the meat. It is vital to use hot water to prevent the meat from toughening.
-
10
Bring to a gentle boil, then reduce the heat to the lowest possible setting. Cover with a tight-fitting lid and simmer for 75-90 minutes.
-
11
Check the pork at the 75-minute mark; it should be fork-tender but still holding its square shape. Remove the ginger, scallions, and whole spices.
-
12
Turn the heat up to medium-high to reduce the sauce. This is the most critical stage. Spoon the sauce over the meat continuously as it thickens into a syrupy glaze.
-
13
Once the sauce has reduced by 70% and coats the back of a spoon with a mirror-like shine, remove from heat immediately.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar; it provides a much clearer, 'crystalline' shine to the sauce. Don't skip the blanching step starting from cold water, as it effectively draws out blood and odors from the marrow. If the sauce is reducing too slowly, move the pork to a plate and reduce the liquid solo to avoid overcooking the meat into mush. Jiangsu cuisine is known for being slightly sweeter than other regions; adjust the rock sugar to your preference, but don't omit it entirely. Use a heavy pot like a cast iron Dutch oven to maintain the steady, low temperature required for the fat to fully break down.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice to soak up the precious glossy sauce. Pair with blanched baby bok choy or choy sum to provide a crisp, fresh contrast to the rich pork. Accompany with a pot of Dragon Well (Longjing) green tea to cleanse the palate between bites. A side of pickled radish or cucumber helps cut through the richness of the pork fat. For a traditional presentation, serve in a shallow ceramic clay pot.