THE SPICE MAGIC KITCHEN
Red-braised pork belly
Tender pork belly in a glossy soy and rock-sugar braise.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Heavy stainless-steel pot with lid.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Brown pork
Medium
Have readyPork belly, 1-inch (2.5 cm) cubes, Neutral oil
- Pat pork dry; brown in oil, turning for even color.
Illustrative preparation stage 2 Build braise
Medium
Have readyRock sugar, small pieces, Light soy sauce, Dark soy sauce, Shaoxing wine, Fresh ginger, sliced, Water
- Add sugar, both soy sauces, wine, ginger and 2 cups water; stir.
SPICE MAGICRock Sugar CrystalsView this spice →Next: Cook slowly ↓Illustrative preparation stage 3 Cook slowly
Low
Have readyNothing new
- Cover and simmer 75–90 minutes; stir occasionally and add extra measured water if needed.
Illustrative preparation stage 4 Glaze
Medium-low
Have readyNothing new
- Uncover and reduce sauce 5–10 minutes, turning meat often; discard ginger before serving.
AT THE TABLE
A few good things alongside.
Basmati rice
Steamed bok choy
Cucumber slices
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Resting and serving
A home braise variation. Cook pork beyond the whole-cut minimum of 145°F (63°C) plus 3 minutes rest, until fork-tender.
Ingredients and allergens
Ingredients and allergens: includes wheat (check packaged labels), soy. Check every packaged ingredient label and the separate serving suggestions.
FROM YOUR SPICE SHELF