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# **Chinese Braised Pork Belly: A Flavorful, Tender Delight**
There’s something irresistibly comforting about **Chinese Braised Pork Belly**. This rich, savory dish, often served as a centerpiece during family meals or festive occasions, has the perfect balance of **tender pork**, **umami-filled broth**, and **aromatic spices**. The pork belly slowly braises in a sauce made of **soy sauce**, **sugar**, and **star anise**, resulting in a melt-in-your-mouth texture and a deep, flavorful taste that’s hard to beat.
If you’re looking for a dish that’s hearty, indulgent, and deeply satisfying, this recipe is the answer. It’s a classic in Chinese cuisine, and once you try it, you’ll see why it’s such a beloved favorite.
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## **Why You’ll Love This Recipe**
✔ **Tender & Flavorful** – The pork belly melts in your mouth with every bite.
✔ **Classic Chinese Comfort Food** – A time-tested dish that’s perfect for family gatherings.
✔ **One-Pot Wonder** – Minimal cleanup required!
✔ **Perfect for Special Occasions** – A dish that looks and tastes like a labor of love.
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## **Ingredients (Serves 4-6)**
– **1 lb (450g) pork belly** (cut into 1-inch cubes)
– **2 tablespoons vegetable oil**
– **1 onion** (sliced)
– **3 cloves garlic** (minced)
– **2-inch piece ginger** (sliced thin)
– **2 tablespoons soy sauce** (light or dark, depending on your preference)
– **2 tablespoons Shaoxing wine** (or dry sherry as a substitute)
– **1 tablespoon sugar** (preferably rock sugar or brown sugar)
– **2 tablespoons oyster sauce**
– **2 star anise**
– **1 cinnamon stick**
– **1 cup water or chicken broth**
– **2-3 hard-boiled eggs** (optional, for added richness)
– **2 scallions** (chopped, for garnish)
– **Cooked rice** (for serving)
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## **How to Make Chinese Braised Pork Belly**
### **Step 1: Prepare the Pork Belly**
1. Start by cutting the **pork belly** into **1-inch cubes**, ensuring the pieces are roughly the same size for even cooking.
2. Blanch the pork in boiling water for **3-5 minutes** to remove any impurities and to help render out some of the fat. Drain and set aside.
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### **Step 2: Sauté Aromatics**
1. Heat **2 tablespoons of vegetable oil** in a large skillet or Dutch oven over medium heat.
2. Add the **sliced onion**, **garlic**, and **ginger** to the pan, sautéing for about **2-3 minutes** until fragrant and softened.
3. Add the **blanched pork belly** to the pan, browning the meat on all sides for about **5 minutes**.
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**Step 3: Braise the Pork Belly**
1. Once the pork is browned, pour in the **soy sauce**, **Shaoxing wine**, and **oyster sauce**. Stir to coat the pork and aromatics with the sauce.
2. Add the **sugar**, **star anise**, and **cinnamon stick** to the pot, stirring to combine.
3. Pour in the **water or chicken broth**, ensuring the liquid just covers the pork belly. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for about **1.5 to 2 hours**, stirring occasionally. The pork should become incredibly tender and the sauce should reduce and thicken to a rich consistency.
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