Tag Archives: pork belly

Wine Braised Belly (东坡肉)

This is my version of wine braised pork belly. I recently bought an all in one cooker and was excited to make dishes from it. I was quite pleased how easy it was for me to prepare a dish while I am doing other things at the same time. The dish came out perfect! This is my first time making this dish and let me tell you, my husband just can’t stop raving about it. He normally would just eat a quarter cup of rice, but tonight, he just couldn’t resist it and added more. The meat is so tender, sweet and savoury. (油而不腻,是一个很好下饭的一道菜). Try it and you will not regret it!


  • 1kg Pork Belly
  • 2 bunches of spring onion (chopped about 3 inches long)
  • 25g sliced ginger


  • 300g shao xing wine
  • 50g jiang Qing soy sauce (premium soy sauce, I used Feng He Brand)
  • 20g dark soy sauce
  • 70g rock sugar – lessen if you want less sweet, up to your preference


  • Mix all seasoning together except the rock sugar, set aside
  • Blanch the pork belly, rinse and pat dry. Sliced it into big chunks. (Note for blanching; Put the pork belly in a pot filled with water, then turn on the fire at high heat. Allow it to boil for a minute or two. This will remove the impurities from the pork. )
  • Lay the sliced spring onion into the pressure cooker pot, followed by the sliced ginger, then the meat chunks. Pour all the seasoning in, followed by the rock sugar
  • Cover and set the pressure cooker mode. My pressure cooker doesn’t have pork mode, so I used the bean and tendon mode which has a setting of 30 minutes. Seal the vent and press start. After 30 minutes release the pressure and open the lid to check. Now the meat is tender but the gravy has not thickened.
  • Keep the lid open and press the sauce thickening mode, I did this twice as I find the gravy has not thickened enough. Each time was a setting of 8 minutes. Use your own judgment to gauge how many times you need to use the thicken mode. Flip the meat to allow it to fully coat with the gravy as you thicken the sauce. The end result is a dark caramelised tender pork. Warning : Prepare more rice when you cook this dish. =)

Braised Pork Belly (红烧肉)

Judging from the picture above, I wouldn’t have to say much. Each chunk of meat is coated with the sticky sweet and salty sauce. Tender and juicy in every bite that goes perfectly well with your steamed rice. So be prepared to ditch your diet for today because you will definitely go for another serving of rice =). Here is my version that I would like to share with you.


  • 10g sliced ginger
  • 1 pc star anise
  • 2 pcs bay leaf
  • 10g spring onion (green part)
  • 70g-80g rock sugar
  • 10g minced garlic
  • 100g Chinese wine
  • water
  • 50g light soy sauce
  • 20g dark soy sauce
  • 1 kg pork belly (sliced into chunks )

Note : I use dutch oven to cook this one. Dutch oven retains heat better, resulting in faster cooking time.


  • Turn on the fire at high heat to heat up your dutch oven, add in the rock sugar to melt; wait for it to caramelise. As it is starting to turn light brown, turn down the heat to medium high. Add in the meat, let each meat coat some of the caramel. Continue to stir fry all the sides of the meat until it is light brown. Now deglaze the dutch oven by pouring in the Chinese wine. This is will remove the brown bits that would add extra flavour to your dish.
  • Add in the ginger, star anise, bay leaf and spring onion. sauté for a couple of seconds then add in the water. The water should be enough to cover your meat . I added 1-liter of water to mine.
  • Add in the light soy sauce and dark soy sauce. Let it come to boil
  • Cover and turn down to the lowest heat. I prefer to use my smallest burner and turn down the heat at low to let it simmer for about 45 minutes or until the meat soften. Add some water if the water dries up and the meat is still not tender.
  • Turn up the heat to high to reduce the sauce. As the sauce reduce, it will thicken up.
  • Serve it with steam rice