📝 About This Recipe
This iconic Shanghainese classic is the epitome of comfort food, featuring succulent cubes of pork belly glazed in a mahogany-hued, soy-based reduction. The soul of this dish lies in the slow-simmered whole spices, particularly the star anise, which imparts a hauntingly sweet, licorice-like depth to the rich fat. Each bite offers a melt-in-your-mouth texture balanced by a complex profile of salty, sweet, and aromatic notes that have defined Chinese home cooking for generations.
🥗 Ingredients
Main Ingredients
- 2 lbs Pork Belly (skin-on, cut into 1-inch cubes)
- 1/4 cup Shaoxing Rice Wine (for blanching and braising)
- 2 inch piece Ginger (sliced into thick coins)
- 3 stalks Scallions (cut into 2-inch lengths)
The Aromatic Spice Base
- 4-5 whole pieces Star Anise (ensuring they are unbroken for best oil release)
- 1 piece Cinnamon Stick (about 3 inches long)
- 2 pieces Bay Leaves (dried)
- 40 grams Rock Sugar (or 3 tbsp of granulated sugar for the caramel)
Braising Liquid
- 2 tablespoons Light Soy Sauce (for savory depth)
- 1.5 tablespoons Dark Soy Sauce (specifically for that deep mahogany color)
- 1 tablespoon Cooking Oil (neutral oil like vegetable or canola)
- 2-3 cups Hot Water (enough to just submerge the meat)
For Garnish
- 1 small sprig Fresh Cilantro (chopped)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Place the cubed pork belly in a large pot of cold water. Add 2 slices of ginger and 1 tablespoon of Shaoxing wine. Bring to a boil and let it simmer for 3-5 minutes to remove impurities.
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2
Drain the pork and rinse each piece under warm running water to remove any gray foam. Pat the meat thoroughly dry with paper towels; this is crucial for the searing step.
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3
Heat 1 tablespoon of oil in a clean wok or heavy-bottomed dutch oven over low heat. Add the rock sugar and stir constantly until it melts into a light amber, bubbly syrup.
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4
Carefully add the pork belly cubes to the sugar syrup. Increase heat to medium and stir-fry for 2-3 minutes until the pork is evenly coated and the fat begins to render and turn golden.
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5
Add the star anise, cinnamon stick, bay leaves, remaining ginger, and scallions. Stir-fry for 1 minute until the spices release their fragrance into the oil.
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6
Pour in the remaining Shaoxing wine around the edges of the wok to deglaze, followed by the light and dark soy sauces. Toss well to ensure every piece of pork is dark and glossy.
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7
Pour in the hot water until the pork is just barely covered. It is vital to use hot water to prevent the meat from toughening.
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8
Bring the liquid to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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9
Simmer gently for 60 to 75 minutes. Check occasionally to ensure the liquid hasn't evaporated completely; the pork should be fork-tender but not falling apart.
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10
Remove the lid and discard the ginger, scallions, and whole spices (star anise and cinnamon) if desired for a cleaner presentation.
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11
Turn the heat up to medium-high to reduce the sauce. Stir frequently to prevent the sugar from burning as the liquid thickens into a syrupy glaze that coats the meat.
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12
Once the sauce has reached a thick, ribbon-like consistency and the pork looks brilliantly shiny, remove from heat and serve immediately.
💡 Chef's Tips
Always use skin-on pork belly for the most authentic texture and essential gelatinous mouthfeel. Do not rush the sugar melting process; if the caramel turns dark brown, it will taste bitter and ruin the dish. Using rock sugar instead of granulated sugar provides a much glossier, 'glass-like' finish to the sauce. If the sauce is too thin after the pork is tender, remove the meat and reduce the liquid separately to avoid overcooking the pork. For the best flavor, let the dish sit for 20 minutes before serving to allow the star anise aroma to fully settle into the meat.
🍽️ Serving Suggestions
Serve over a bowl of steaming hot jasmine rice to soak up the rich, aromatic gravy. Pair with blanched bok choy or yu choy to provide a crisp, refreshing contrast to the fatty pork. Serve alongside a side of pickled cucumbers or radishes to cut through the richness with acidity. A pot of Oolong or Pu-erh tea is the traditional beverage choice to aid digestion after this decadent meal. For a modern twist, serve the pork inside fluffy steamed bao buns with a smear of hoisin sauce.