This Chinese style braised pork, cooked with shaoxing wine and a combination of soy sauces is probably one of the best ways to cook pork belly that I know of.
Pork belly is a very fatty cut of meat, so it’s pretty easy to spoil it with an unfortunate cooking. But this recipe brings out all the good and flavorful stuff pork belly has to offer.
If you’ve used any of my other recipes, you probably already know that I’m a sucker for Chinese food, so this recipe obviously occupies a special place in my cook book. The sweet and salty braise is just perfect for pork belly.
Chinese cuisine usually offers recipes that can be not very friendly towards your kitchen equipment or ingredients and can require some skill and experience around the kitchen, but this one is an exception. It’s pretty quick and simple to cook and if you have an Asian market or store nearby, you’ll get all the ingredients from there.
I do recommend not swapping the Shaoxing cooking wine for other cooking wines, as it has a distinct taste that it gives to the pork.
But you can easily go with just one variety of soy sauce, especially if you don’t like your food to be overly salty.
Other than that, just follow the simple steps below to cook this fantastic dish. Served with Chinese noodles or steamed rice it’s absolutely delicious.
