Rich Red Wine Braised Pork Belly
This red wine braised pork belly is rich, sweet, and meltingly tender. A modern twist on a classic, featuring perfectly rendered pork coated in a glossy caramelized rock sugar and red wine glaze.
Braising pork belly is a culinary tradition rooted in achieving the perfect balance of fat, meat, and flavor. By introducing red wine to the classic caramelized rock sugar base, this recipe takes on a deep, complex flavor profile with a subtle tartness that cuts through the richness. The slow simmer ensures the pork becomes meltingly tender while maintaining its shape and texture.
Ingredients
- 500 g pork belly
- 1 piece ginger
- 2 stalks scallions
- 30 g rock sugar
- 120 ml dry red wine
- 2 tbsp soy sauce
- 1 tsp mixed spices (star anise, cinnamon)
- to taste salt
- optional fresh mint
Instructions
- 1Score the pork belly skin
Using a meat tenderizer or a sharp knife, carefully score the skin side of the pork belly. This allows the fat to render effectively and helps the skin absorb flavors during the braising process.
Tip: Be careful not to cut too deeply into the meat layer; focus on the skin and the subcutaneous fat. - 2Blanch the pork belly
Place the scored pork belly into a pot of boiling water along with aromatics like ginger and scallions. Boil for 30 minutes to clean the meat and remove impurities before proceeding to the braising stage.
Tip: Keep the heat at a steady simmer to ensure the meat cooks evenly without becoming tough. - 3Slice the pork into cubes
After blanching and allowing the pork belly to cool, slice it into uniform 3x3cm cubes. This size ensures that each piece remains tender while absorbing the sauce during the final cooking steps.
Tip: Using a sharp chefs knife makes it easier to cut through the skin cleanly. - 4Pan-fry the pork cubes
Place the pork cubes in a dry pan over medium heat. Dry-fry them, turning occasionally, until all sides are golden brown and some of the fat has rendered out. This creates a superior texture and flavor base.
Tip: Do not crowd the pan; fry in batches if necessary to ensure each cube gets a nice sear. - 5Caramelize the rock sugar
In a clean wok, melt the rock sugar over low heat until it turns into a rich, amber-colored caramel. Once it reaches the correct consistency, it is ready to coat the pork pieces.
Tip: Watch the sugar carefully, as it can burn very quickly once it reaches the melting point. - 6Glaze the pork
Add the seared pork cubes back into the wok with the caramelized sugar. Stir continuously until every piece is evenly coated with the glossy, sweet caramel glaze.
Tip: Work quickly to ensure the sugar coats the pork evenly before it sets too firmly. - 7Braise with red wine
Pour the red wine over the seared pork belly cubes in the pan with the aromatics and spices. This deglazes the pan and builds a deep, complex flavor base as it simmers.
Tip: Use a dry red wine to balance the sweetness of the caramelization. - 8Season with salt
Add a sprinkle of salt to the simmering braise to enhance the flavors of the pork and the reduction. Continue to simmer until the sauce thickens and the pork is tender.
Tip: Season gradually to ensure the sauce does not become overly salty as it reduces.
