Red-Cooked Pork Belly

I found this pork belly recipe on epicurious. Haven’t tried it yet.

Yield: 6 to 8 servings
Active Time: 40 minutes
Total Time: 4 hours


  • 1 1/2 qt water
  • 2 to 2 1/2 lb pork belly with skin
  • 1/4 cup chinese rice wine or medium dry sherry
  • 3 garlic cloves, smashed
  • 6 (1/4 inch thick) slices fresh ginger
  • 1 1/2 tablespoons dark soy sauce
  • 1 1/2 tablespoons regualr say sauce
  • 1/2 cup coarsely crushed yellow rock sugar
  • 1 teaspoon kosher salt
  • 12 baby bok choy, halved lengthwise

Accompaniment: cooked rice


Bring water to a boil in a 3 to 4 quart heavy pot. Add pork belly and return water to a boil. Skim foam, then add wine. Reduce heat to moderate and briskly simmer, partially covered, skimming occasionally, 20 minutes. Add all remaining ingredients except bok choy, reduce heat to low, and simmer, partially covered, turning pork occasionally, until skin and meat are very tender, about 3 hours.

Transfer pork with tongs and a spatula to a platter and keep warm, covered with foil. Pour cooking liquid into a 12 inch heavy skillet (do not skim off fat) and boil until reduced to a syrup (about 1 cup), about 25 minutes. Pour through a fine mesh sieve into a bowl, discarding solids.

Cook bok choy ina  large pot of boiling water until bright green and crisp-tender, about 2 minutes. Drain thoroughly ina  colander and pat dry with paper towels. Ararnge bok choy around pork and pour sauce over meat, drizzling a little over vegetables

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