Kitchen notes · a little help before you start

Sake and Soy Braised Pork Belly

Name: Sake and Soy Braised Pork Belly
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 2 pounds skin-on pork belly (cut into 1-inch chunks); 2 slices ginger (1/4-inch thick slice, cut into thin strips); 2 stalks scallion (cut diagonally, about 2-inches long); 4 cloves garlic (crushed); 5 pieces rock sugar; 2 pieces star anise; 3 pieces bay leaves; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1/2 cup sake; 1 1/2 cups hot water

Glossy braised pork belly makes a rich, savory plate to take your time over. Ginger and soy sit in the coating, with tender pieces that are satisfying to pick up one by one.

Prep: 10 min
Cook: 60 min
Total: 70 min
Original yield: Serves 6
Ingredients: 11 listed

Make it part of your week

Estimating…

PorkMain coursePrep: 15 minutes or lessTotal: over 60 minutesBraising

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cooking method: Braising
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Blanch and dry before searing

Boil the pork briefly in covering water, then rinse, drain and pat dry before moving it to the hot pot.

2. Turn with tongs for browning

Sear each side until lightly golden and the pork releases its oil before adding ginger, scallion and garlic.

3. Stir during the covered braise

Keep the simmer gentle and stir at the stated intervals to prevent burning while the sauce reduces around the pork.

Get to know the ingredients

Skin-on pork belly chunks

Cut the belly into inch-sized chunks before blanching. A leaner piece is suggested if you prefer less oil.

Ginger strips

Cut the thick ginger slices into thin strips before their fragrant cook with the scallion and crushed garlic.

Rock sugar options

You can halve the rock sugar for less sweetness, or use the stated granulated-sugar replacement instead.

The last little job

Serve the glossy tender pork

Finish when the meat is fork-tender and the reduced sauce coats it without excess liquid, then add finely sliced scallions.

A little more help as you go

Sear without extra oil

The pork is seared without adding oil, using the fat it releases as the surfaces brown.

Sake has an included alternative

You can use beer in place of sake, adding it with the soy sauces, sugar and spices before braising.

A few questions you might have

Does the pork need to be submerged for braising?

Add hot water just to cover the meat after mixing in the sauce ingredients, then bring to a boil before lowering the heat.

When do star anise and bay leaves go in?

They join rock sugar, soy sauces and sake after the ginger, scallion and garlic become fragrant around the seared pork.

Should I keep the sauce at a rolling boil?

After bringing it to a boil, lower to a gentle simmer and cover for the braise, stirring periodically.

How much sauce should remain?

Look for a glossy coating without extra liquid once the pork is fork-tender, rather than leaving a loose broth around it.

Does the blanched pork go straight into the pot wet?

Rinse and drain after blanching, then pat dry with paper towels before the searing stage in the heavy-bottomed pot.

Any more cooking tips?

Choose the leaner pork belly for this recipe if you prefer less oil in the final dish. Blanching the pork before cooking helps to remove the impurities. Searing the pork belly in the pot without extra oil reduces greasiness and adds a crisp exterior. You may reduce the sweetness by cutting the rock sugar to half. Rock sugar can be substituted with 2 tablespoons of granulated sugar. Sake can be substituted with beer in this recipe. Braise pork belly with beer will not only bring a depth of flavor to the dish but also help to tenderize the meat while cooking.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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