The Secret to Braised Pork Belly That’s Rich—but NEVER Greasy

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This glossy Chinese braised pork belly is rich, tender and packed with flavor—but the secret is making it without that heavy, greasy finish.

The pork is first blanched in cold water to remove impurities, then slowly pan-fried until the excess fat renders out. After that, it’s coated in deep caramelized rock sugar and simmered with soy sauce, ginger, dried chilies and half a can of beer until melt-in-your-mouth tender.

The final result is sweet, savory and unbelievably aromatic, with a thick sauce made for spooning over hot rice.

Save this recipe for your next holiday dinner or comfort-food night—and don’t forget to follow for more home-style Chinese recipes!
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