Description
A comforting and authentic Chinese dish featuring tender pork belly braised in a savory-sweet soy sauce broth. This recipe is perfect for a hearty meal.
Ingredients
Scale
- 4 cups Water (use less for slow cooker)
- 1/2 cup Soy Sauce
- 1/4 cup Sweet Soy Sauce (Kecap Manis)
- 2 tablespoons Dark Soy Sauce
- 1 teaspoon Salt (to taste)
- 4 cloves Garlic (lightly pounded)
- 1 teaspoon White Peppercorn (cracked)
- 2 pounds Pork Belly (cut into bite-sized pieces)
- 4 whole Hard-Boiled Eggs
- 1 block Fried Firm Tofu
Instructions
- Prepare ingredients: Lightly pound the garlic and cut the pork belly into bite-sized pieces.
- Boil water: In a large pot, bring 4 cups of water to a rolling boil.
- Add aromatics: Add the pounded garlic, cubed pork belly, and cracked white peppercorns to the boiling water.
- Incorporate main ingredients: Stir in the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce.
- Braise: Lower heat to medium and cook for about 30 minutes until pork is tender.
- Simmer: Keep the pot on low heat and simmer for another 15-20 minutes to deepen flavors.
- Serve: Dish out the braised pork belly hot, ideally with steamed white rice.
Notes
- Garnish with chopped green onions for freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Can be frozen for up to 2 months. Thaw overnight before reheating.
- Reheat on the stovetop over low heat, adding a splash of water if needed.
- For a meat-free version, substitute pork belly with additional tofu.
- This dish tastes even better the next day after refrigerating overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 1800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Braised Pork Belly Soy, Soy Braised Pork Belly, Chinese Braised Pork Belly, Pork Belly Soy Sauce, Hong Shao Rou, Tung Poh