Comfort food eastern style.

This iconic dish from Shanghai delivers melt-in-your-mouth pork belly with a glossy, caramelized coating that’s both savory and subtly sweet. The slow braising transforms tough meat into tender, succulent bites while the fat renders into silky richness. The complex sauce, built on soy sauce, Shaoxing wine, and rock sugar, penetrates every layer with deep umami flavors balanced by warm spices. This is comfort food at its finest, traditionally served over steamed white rice to soak up the luscious sauce, or alongside blanched bok choy for contrast. It’s equally impressive for family dinners or special occasions, and tastes even better the next day when the flavors have fully melded.

Ingredients

For the pork

• 2 pounds pork belly, skin on, cut into 1.5-inch cubes
• 3 tablespoons vegetable oil
• 3 tablespoons rock sugar or granulated sugar
• 4 slices fresh ginger
• 4 cloves garlic, smashed
• 3 scallions, cut into 2 inch pieces
• 2 star anise
• 1 cinnamon stick
• 3 dried red chilies, optional

For the braising liquid

• 3 tablespoons Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 cups water
• 1 teaspoon five spice powder, optional

Directions

1. Blanch the pork belly cubes in boiling water for 5 minutes to remove impurities. Drain and pat dry with paper towels.
2. Heat the vegetable oil in a heavy bottomed pot or Dutch oven over medium heat. Add the sugar and stir constantly until it melts and turns amber colored, about 3 to 4 minutes. Watch carefully to avoid burning.
3. Add the pork belly pieces immediately and stir to coat each piece with the caramelized sugar. Cook for 3 to 4 minutes until the pork develops a golden brown color on all sides.
4. Add the ginger, garlic, scallions, star anise, cinnamon stick, and dried chilies if using. Stir fry for 1 minute until fragrant.
5. Pour in the Shaoxing wine and let it sizzle for 30 seconds. Add both soy sauces and stir to combine.
6. Add the water and five spice powder if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
7. Remove the lid and increase heat to medium. Continue cooking for 30 to 45 minutes, stirring frequently, until the sauce reduces and becomes thick and glossy, coating the pork beautifully.
8. Taste and adjust seasoning if needed. Remove the whole spices and aromatics before serving.
9. Serve hot over steamed white rice with the sauce spooned generously over the top.

Tips

• Choose pork belly with alternating layers of meat and fat for the best texture and flavor.
• The caramelizing step is crucial for developing deep color and complex sweetness, but watch the sugar closely as it can burn quickly.
• For richer flavor, refrigerate overnight and reheat the next day, allowing the pork to absorb more sauce.
• If the sauce reduces too quickly, add small amounts of water to prevent burning.
• Leftover braised pork can be used in steamed buns, noodle soups, or fried rice.

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