Sake and Soy Braised Pork Belly

5 from 1 vote

Sake and Soy Braised Pork Belly

Authentic and homemade Sake and Soy Braised Pork Belly, cooked in a flavorful red sauce infused with sake and an array of Chinese spices. This recipe is easy and the delicious taste is always guaranteed.

Prep Time10

Cook Time1

Total Time1 10

Course: Pork

Cuisine: Chinese Recipes

Keyword: Sake and Soy Braised Pork Belly

Servings: people

Author: Bee Yinn Low

Ingredients

2 pounds skin-on pork belly cut into 1-inch chunks
2 slices ginger 1/4-inch thick slice, cut into thin strips
2 stalks scallion cut diagonally, about 2-inches long
4 cloves garlic crushed
5 pieces rock sugar
2 pieces star anise
3 pieces bay leaves
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1/2 cup sake
1 1/2 cups hot water

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Instructions

Add the pork belly chunks to a saucepan and fill it with water until the meat is just covered. Bring to a rolling boil over medium-high heat and cook for 5 minutes. Remove the pork from the saucepan, rinse with water, and drain. Pat dry with paper towels and set aside.
Heat a heavy-bottomed pot (or skillet) over medium-high heat. Transfer the pork belly to the pot and sear the meat for 1 minute on each side. Use tongs to flip the meat until each side is lightly golden brown and the oil is released.
Stir in the ginger, scallion, and garlic, and cook until fragrant, about 2 minutes. Add the rock sugar, star anise, bay leaves, light soy sauce, dark soy sauce, and sake. Stir well to coat the meat evenly with the sauce. Pour in 1 1/2 cups of hot water, or enough to just cover the meat, and bring to a boil over high heat.
Reduce the heat to medium-low and bring the mixture to a gentle simmer. Cover and braise the pork for 45 minutes, or until fork-tender and the sauce has reduced to a glossy coating without excess liquid. Stir every 10 minutes to prevent burning.
Serve immediately, garnished with finely sliced scallions on top.

Video

Notes

Choose the leaner pork belly for this recipe if you prefer less oil in the final dish.

Blanching the pork before cooking helps to remove the impurities.

Searing the pork belly in the pot without extra oil reduces greasiness and adds a crisp exterior.

You may reduce the sweetness by cutting the rock sugar to half. Rock sugar can be substituted with 2 tablespoons of granulated sugar.

Sake can be substituted with beer in this recipe. Braise pork belly with beer will not only bring a depth of flavor to the dish but also help to tenderize the meat while cooking.

Nutrition