Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold meat with fingers curled inward to protect from blade; wash hands, board, and knife thoroughly after handling raw pork.
Wash 1000g pork belly clean, place on a cutting board, and cut into uniform 2-3 cm cubes.
Watch out
Ensure pork cubes are uniform in size so they cook and color evenly.
Place pork belly cubes into a pot, add enough cold water to cover, and add 2 tbsp Huadiao wine. Bring to a boil over high heat, cooking until scum floats to the top and meat changes color and firms up.
local_fire_departmentHigh heat, about 5 minsWatch out
Must start with cold water
boiling water causes pork pores to close immediately, trapping impurities inside
Transfer blanched pork cubes into a colander, rinse thoroughly under running water to remove all scum, and drain well.
Watch out
Rinse completely clean
residual scum will cloud the sauce and impair flavor
Heat wok over medium, add 1 tsp vegetable oil to coat bottom, then add 50g white sugar. Reduce to medium-low heat and stir continuously. Watch as sugar melts from solid to liquid, produces large bubbles, then fine dense bubbles, turning dark amber/reddish-brown.
local_fire_departmentMedium-low heat, about 2 minsWatch out
Watch bubbles closely
add pork immediately when fine bubbles crest. Overcooked caramel will burn and taste bitter
Hot caramel and oil may splatter when pork is added; stand back slightly to prevent burns.
The moment caramel turns dark amber and bubbles subside, quickly add drained pork belly cubes and stir-fry rapidly until every piece is evenly coated with caramel.
local_fire_departmentMedium heat, about 1 minWatch out
Pork must be well-drained before adding
excess moisture causes dangerous oil and hot sugar splatters
Using the pan heat, add 30g scallion sections, 20g ginger slices, 3 star anise, 1 cinnamon stick, 3 bay leaves, and 1 tsp Sichuan peppercorns. Stir-fry until fragrant, then pour 3 tbsp soy sauce and 3 tbsp Huadiao wine around the wok edge, stirring continuously to release aromas.
local_fire_departmentMedium heat, about 2 minsWatch out
Pour soy sauce and wine along the hot sides of the wok to sizzle and release rich aromas.
Pour about 1000ml hot boiling water into the wok to submerge pork (never use cold water), and sprinkle 1/2 tsp white pepper powder. Add a dash more soy sauce if color is light. Bring to a boil over high heat, skim off top foam with a ladle, cover with a lid, and cook at a rolling boil for 15 minutes to establish color.
local_fire_departmentHigh heat, about 15 minsWatch out
Must use hot boiling water
cold water will shock the hot pork, making the meat tough
Pour hot liquid carefully; ensure pressure cooker safety valve is clear before use, and never open lid until pressure is fully released.
Carefully pour the pork and all broth from the wok into an electric pressure cooker. Secure lid tightly and set to pressure cook for 25 minutes until the pork is soft and tender.
local_fire_departmentHigh pressure, 25 minsWatch out
Do not add salt before pressure cooking
salt hardens meat proteins and prevents tenderness
After depressurizing, open cooker and pour pork with broth back into the wok. Use a slotted spoon to pick out and discard large spice pieces (scallion, ginger, star anise, cinnamon, bay leaves). Taste the broth, stir in 1 tsp salt to adjust flavor, and mix well.
local_fire_departmentMedium heat, about 3 minsWatch out
Discard whole spices before reduction
otherwise they will stick to the glazed pork
Turn heat to high, continually stirring and tossing the wok to reduce the sauce until it turns glossy, sticky, and clings tightly to every piece of pork belly, then turn off heat.
local_fire_departmentHigh heat, about 5 minsWatch out
Near the end of reduction, the sauce gets sticky
toss constantly to prevent burning
Transfer the braised pork coated in rich glossy glaze onto a deep serving plate, sprinkle 5g finely chopped scallions on top for garnish, and serve.
Watch out
Pork belly and glazed sauce are very hot when served
handle plate with care
Juicy and Savory Chinese Soup Dumplings
Foolproof Pan-Fried Dumplings Method
Authentic Shanghai Shredded Pork and Cabbage Spring Rolls
Traditional Red Braised Pork
Authentic Xinjiang Big Plate Chicken
Juicy Cabbage Dumplings