Crispy & Juicy Braised Pork Belly Recipe | Ultimate Melt-in-Your-Mouth Chinese Style Pork Belly
Golden crispy pork belly slowly braised with aromatic spices and soy sauce until irresistibly tender, juicy, and packed with rich umami flavor.
Introduction
Recipe Information
Ingredients
1 kg pork belly, cut into thick cubes and pre-blanched
3 tbsp cooking oil
6 dried red chilies
3 bay leaves
2 star anise
1 cinnamon stick
3 white cardamom pods
4 scallions, cut into large pieces
8 slices fresh ginger
1 tsp salt
1 tsp chicken bouillon powder
3 tbsp light soy sauce
1 tbsp dark soy sauce
25 g rock sugar
2 tbsp cooking wine
Hot water (enough to fully cover the pork)
Instructions
Step 1 – Prepare the Pork
Blanch the pork belly cubes in hot water for a few minutes, then drain thoroughly.
Step 2 – Fry Until Crispy
Place the pork belly into a pot with cold oil. Cover with a lid and heat over high heat. Once the oil becomes hot, reduce to medium heat and fry until every side turns golden brown and crispy.
Step 3 – Build the Flavor
Transfer the fried pork belly into a clean pressure cooker. Add dried red chilies, bay leaves, star anise, cinnamon stick, white cardamom, scallions, and ginger slices.
Step 4 – Season
Add salt, chicken bouillon powder, light soy sauce, dark soy sauce, rock sugar, and cooking wine.
Step 5 – Pressure Cook
Pour in enough hot water to completely cover the pork. Close the lid and cook under pressure for 20 minutes after full pressure is reached.
Step 6 – Finish
Allow the pressure to release naturally before opening the lid. Serve the pork belly hot with steamed rice or noodles.
Pro Tips
Always blanch the pork first for a cleaner taste.
Fry slowly to achieve a crispy golden exterior.
Rock sugar creates a rich caramel color and balanced sweetness.
Use hot water instead of cold water to keep the meat tender.
Allow natural pressure release for the juiciest texture.
Serve immediately for the best flavor and texture.
Variations
Add boiled eggs for a richer braised dish.
Include potatoes or mushrooms during pressure cooking.
Make it extra spicy with fresh chilies.
Replace cooking wine with chicken broth if preferred.
Garnish with toasted sesame seeds and chopped scallions.
Storage Instructions
Reheating Instructions
Frequently Asked Questions (FAQ)
Q1. Why should I blanch pork belly first?
Blanching removes impurities and helps create a cleaner flavor.
Q2. Can I cook it without a pressure cooker?
Yes. Simmer on low heat for about 90–120 minutes until tender.
Q3. Can I make it less spicy?
Absolutely. Simply reduce or omit the dried red chilies.
Q4. What can I serve with braised pork belly?
Steamed rice, noodles, stir-fried vegetables, or steamed buns pair perfectly.
Q5. Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 months.
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