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 time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve immediately, garnished with finely sliced scallions on top.