Braised Pork Belly 红烧三层肉
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 350g pork belly
  • 5 slices ginger
  • 3 cloves whole garlic, slightly crushed
  • 5 stalks spring onion, cut into sections
  • 35g rock sugar
  • 1 tbsp light soya sauce
  • 1½ tbsp dark soya sauce
  • 1 tbsp huatiao wine
  • 1½ tbsp sweet soya sauce (kecap manis - I used ABC brand)
  • enough water to cover the pork belly
  1. Blanch the pork belly in boiling water for approximately 5 minutes till all has turned from pinkish to white in colour. Cut the pork bellies into cubes around 5cm.
  2. In a stew pot, lay the base of the pot with spring onions and topped with the sliced ginger and crushed garlics.
  3. Place the blanched pork bellies on top, with the skin side down.
  4. Add in all the sauces together with enough water such that it covers the pork bellies totally.
  5. Cook on medium heat till it boils.
  6. Cover the pot with a cover but leaving a slight gap to prevent over flowing when the sauce continues to boil. Add more water to continue simmering if the water starts to dry up before the simmering time is up. Halfway in between, turn the pork bellies over to allow even browning.
  7. When the pork bellies has turned tender, remove and serve with some of the sauce. Garnish as desired.
Recipe by Eat What Tonight at