Chaozhou Lou Bak (chiuchow-style Braised Pork Belly)

Chaozhou Lou Bak, also known as Chiuchow-style Braised Pork Belly, is a classic dish from the Chiuchow Cuisine, known for its rich flavors and tender meat.

Non Vegetarian Main Course Chiuchow Chiuchow Cuisine Braised Pork Belly Chinese Cuisine
Chaozhou Lou Bak (chiuchow-style Braised Pork Belly)

Ingredients

  • 1.5 kg pork belly, skin on
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 thumb-sized ginger, sliced
  • 3 star anise
  • 2 cinnamon sticks
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp rock sugar
  • 1 tbsp rice wine
  • 1 tsp five-spice powder
  • 2 cups water
  • Salt, to taste

Instructions

  1. Prepare the pork belly by blanching it in boiling water for 5 minutes. Remove and rinse under cold water, then pat dry with paper towels.
  2. Cut the pork belly into large chunks and set aside.
  3. In a large pot or wok, sauté the garlic, shallots, and ginger until fragrant.
  4. Add the pork belly chunks and brown on all sides.
  5. Stir in the star anise, cinnamon sticks, soy sauce, dark soy sauce, rock sugar, rice wine, and five-spice powder.
  6. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
  7. Season with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
5g
Protein
20g
Fat
28g

Supplies

Large pot or wok Cutting board Knife Measuring spoons

Tools

Tongs Wooden spoon

Serving suggestions

Chaozhou Lou Bak is best served with steamed rice and blanched vegetables.

Tips & tricks

For an extra layer of flavor, marinate the pork belly in the soy sauce, dark soy sauce, and rice wine for 1 hour before cooking.

Cost

$20