Five-Spice Braised Pork Belly (五香卤肉)

五香卤肉 (Five-Spice Braised Pork Belly) is a classic dish in Haipai Cuisine, known for its rich flavors and tender texture. This dish is a popular choice for family gatherings and special occasions.

Five-Spice Braised Pork Belly (五香卤肉)

Ingredients

  • 1 lb pork belly, skin on
  • 3 slices ginger
  • 2 green onions, cut into 2-inch pieces
  • 2 star anise
  • 1 cinnamon stick
  • 1 teaspoon Sichuan peppercorns
  • 1 tablespoon Shaoxing wine
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 2 cups water

Instructions

  1. Bring a pot of water to a boil and blanch the pork belly for 5 minutes. Remove and rinse under cold water. Pat dry with paper towels.
  2. Cut the pork belly into 1-inch thick slices.
  3. Heat a wok or large pot over medium heat. Add the pork belly slices and cook until browned on both sides.
  4. Add the ginger, green onions, star anise, cinnamon stick, and Sichuan peppercorns to the pot.
  5. Pour in the Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir to combine.
  6. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender.
  7. Remove the pork belly from the pot and slice into smaller pieces. Serve hot with steamed rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
2g

Supplies

Wok or large pot Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.

Cost

$15