Chinese-Style Glazed Pork Belly

Steps to make Chinese-Style Glazed Pork Belly

1. 1

   Boil pork belly and aromatics

   5
   

   In a large pot, bring 1 liter of water to a boil and add 20 ounces pork (cut into 1-inch cubes), 4 slices fresh ginger, 1 spring onion (cut into 2-inch pieces), and 2 crushed cloves garlic and cook for 3-4 minutes.

2. 2

   Remove pork

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   Use a slotted spoon to remove the pork from the water and drain it on a plate lined with a paper towel. Discard the water and vegetables.

3. 3

   Brown pork

   5
   

   Clean and dry the pot and return it to high heat. Add 2 tablespoons olive oil and return the pork to the pan. Cook, stirring, until browned.

4. 4

   Add sugar

   2
   

   Add 2 tablespoons brown sugar and reduce the heat to low. Cook, stirring continuously, until the sugar has dissolved, caramelized, and coated the pork evenly.

5. 5

   Add soy sauce and rice wine

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   Immediately add 3 tablespoons light soy sauce, 3 tablespoons dark soy sauce, and 3 tablespoons Shaoxing rice wine, stirring continuously for another 5-6 minutes, or until the liquid has reduced and thickened.

6. 6

   Add water

   45
   

   Add the remaining 250 milliliters of water and stir. Cover the pot with a lid and simmer for about 45 minutes. Make sure to stir every 10 minutes or as needed, adding more water if the pot is getting dry.

7. 7

   Reduce sauce
   

   Remove the lid. If the sauce is too runny, continue to stir, uncovered, until the sauce is reduced to a very thick glaze.

8. 8

   Serve
   

   Serve immediately over a bowl of steamed rice and sprinkled with sliced green onions.