[ Prep Time: 10 min | Cooking Time: 100 min | Serving: 3 ]
Braised pork belly is a famous Shandong cuisine in China. It has a perfect sweet and savoury flavour. After slow cooking, the pork belly is very tender and almost melts in your mouth!
Ingredients
1 kg Pork Belly
2 Garlic Clove
2 Sliced Ginger
1 Scallion Stalk
2 Star Anise
2 Bay Leaves
Sauce Mix
500 mL Beer
1½ Tbsp Sugar
3 Tbsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
Method
1. Blanch the pork belly (1 kg) for 30 min.
![](https://static.wixstatic.com/media/268bf4_220d034ff23c4884ad772e3567806ac7~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_220d034ff23c4884ad772e3567806ac7~mv2.jpg)
2. Drain and rinse the pork belly, cut into cubes.
![](https://static.wixstatic.com/media/268bf4_1d34b013cbba46f7b7c0051578e260a3~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_1d34b013cbba46f7b7c0051578e260a3~mv2.jpg)
3. Render lard, drain the excess fat.
![](https://static.wixstatic.com/media/268bf4_af1e5cac466c41ebac153b3d080abed5~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_af1e5cac466c41ebac153b3d080abed5~mv2.jpg)
4. Stir fry the ginger (2 slices), scallion (1 stalk) and garlic (2 cloves).
![](https://static.wixstatic.com/media/268bf4_5778305609a44a098ec38588780180d2~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_5778305609a44a098ec38588780180d2~mv2.jpg)
5. Add light soy sauce (3 tbsp), dark soy sauce (½ tbsp) and white sugar (1½ tbsp), stir fry for ½ min.
![](https://static.wixstatic.com/media/268bf4_810af298f2cc4f29982068e079036228~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_810af298f2cc4f29982068e079036228~mv2.jpg)
6. Add beer (500 mL), star anise (2 pcs) and bay leaves ( 2 pcs). Cover and simmer for 60 min.
![](https://static.wixstatic.com/media/268bf4_a1e13159964c4b79a3b1d6421b4380cd~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_a1e13159964c4b79a3b1d6421b4380cd~mv2.jpg)
7. Remove the lid and simmer until the sauce has thickened.
![](https://static.wixstatic.com/media/268bf4_ca727f1d77ca45e5a5e5133a6f49bd45~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ca727f1d77ca45e5a5e5133a6f49bd45~mv2.jpg)
Notes
Blanching pork belly could help to remove the blood residue.
Adjust cooking time according to the output of the hob.