Skip to main content

Braised Pork Belly

Wow! Look at that fat!! This is the kind of dish that I will cook for like once a year! LOL! Well, it is true because my family and I are not fond of the fat that "melts in your mouth". So, we only eat the meat and all the delicious sauces with some steamed rice. What a comfort food!

Braised Pork Belly


2 1/2 to 3 lbs Pork Belly, cut into big chunks ( 3 to 4 inch)
1/4 cup Brown Sugar
4 cups Water
1/2 cup Sake
1 1 1/2 inch Ginger, bruised
5 stalks Scallions
5 Tbsp Dark Soy Sauce
3 Tbsp Light Soy Sauce
1/4 cup Mirin


Bring a large pot of salted water to boil. Blanch the pork belly for 15 minutes. Drain and make sure to get rid of any impurity.

With a large pot, combine the water, sake, mirin, light and dark soy sauce, ginger, sugar, scallions and the pork belly. Bring it to a boil.

Then simmer on a low heat for about 2 to 2 1/2 hours. Adjust the seasoning. Serve immediately with some greens along with it.


  1. wow the meat looks amazing! Awesome with white rice!

  2. I'm looking, I'm looking ... The fat is to die for. I'm sure if I ate to much of that I would lol. What a wonderful way to go! DELICIOUS!!!

  3. There is nothing better than Pork Belly. Sometimes I order it for dessert too.

  4. Pork belly all the way. Hee, it's a good idea to serve it with gai-lan. ;)

  5. Hey pigpigscorner, yes great with rice! Thanks:)

    @:Salt and Pepper: Thank you:)

    @:5 Star Foodie: Thanks:)

  6. Hey chuck, what a wonderful way to go, provided we could go easily! LOL!

  7. @MyLastBite: Dessert? Are you sure? :)

  8. @:[eatingclub] vancouver || js: Yup! Some veges to balance up the meal:)

  9. It's so FAT for this recipe but I love to try anyway..yum..yum..heheh
    Have a wonderful weekend.

  10. That photo's leaving me salivating...

  11. Oh I love pork belly and wouldn't really mind to gain more fat once in a ( short ) while... yours looks incredibly yummy!

  12. @katrina: Me too..

    @Maya: I agree with you:)

    @pepsakoy: Thanks for the comments;)

  13. Oh no! Why would you not eat the fat! =]

  14. @huyzee: Oh well, I'm not a big fan of the fatty parts but I do like the melt in your mouth type of meat. Thanks for the comment :-)


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W