Red-braised pork belly

Your ingredients

Get ready: Heavy lidded saucepan or casserole, tongs and a spoon.

• 🥩700 g pork belly, cut into roughly 2 cm piecesUK note: Skinless belly is usable but gives a less gelatinous sauce. Very lean pork will not have the same texture.
• 🫙2 tbsp neutral oil
• 🥄2 tbsp granulated sugarUK note: An accessible swap for rock sugar.
• 💧80 ml unsalted stockUK note: An alcohol-free replacement for Shaoxing wine; the aroma changes.
• 🫙2 tbsp light soy sauceUK note: Regular soy sauce works.
• 🥄1 tbsp dark soy sauceUK note: Use 2 tsp extra light soy if necessary; expect a noticeably paler sauce.
• 💧500–700 ml water, as neededUK note: Use enough to mostly cover the meat in your chosen pan.

Let’s make it

1. Blanch first

   Put the pork in a saucepan, cover with water and bring to the boil. Boil for about 1 minute. Drain carefully; discard that water and clean the pan.

2. Start the colour

   Over low heat, warm the oil and sugar until the sugar melts. Add the drained pork carefully and turn over medium heat until lightly coloured. Melted sugar is very hot: use tongs and keep fingers clear.

3. Let it simmer

   Add the stock, both soy sauces and enough fresh water to mostly cover the pork. Cover and keep at a gentle simmer for 60–80 minutes, stirring every 10 minutes. Top up with hot water if it looks dry. The pork is ready for the next stage when a fork slides in easily.

4. Make the glaze

   Uncover and simmer, stirring, until the sauce coats the pork. Stop before it becomes sticky to the pan. If it is still firm, it needs more water and gentle time, not a fiercer boil. You have got time to make some greens while it bubbles.