Easy 5-Ingredients Braised Pork Belly

Prepare the Pork: Begin by cutting the pork belly into 1-inch cubes. This size ensures that each piece cooks evenly and absorbs the flavors well.

Brown the Pork: Heat a large skillet over medium heat. Add the pork belly cubes to the skillet. Stir and cook until each piece is golden brown. This step is crucial for developing a deep flavor.

Add Flavors: Once the pork is golden brown, pour in the cooking wine, Shaoxing Wine. The wine will deglaze the pan, allowing you to scrape up any flavorful bits stuck to the bottom. Add the light and dark soy sauces. These will provide a beautiful color and a rich, umami flavor to the dish. Sprinkle the rock sugar over the pork. The sugar not only sweetens the dish but also helps create a glossy glaze.

Simmer to Perfection: Pour in ¼ cup of water and stir well to combine all the ingredients. Cover the skillet and reduce the heat to medium-low. Let the pork simmer for about 45-60 minutes. The low and slow cooking process will tenderize the pork and reduce the sauce to a thick glaze.

Once the pork is tender and coated in a rich glaze, it's ready to serve. This dish is perfect over a bed of steamed rice or with a side of stir-fried vegetables.

If you don't have Shaoxing wine for a recipe, there are several substitutes that can mimic its flavor profile relatively well. Here are a few options you might consider, depending on what's available in your pantry: Dry Sherry: Often recommended as the closest substitute, dry sherry captures the essence of Shaoxing wine quite well. Use it in a 1:1 ratio. Mirin: Though slightly sweeter, mirin can work if you reduce any additional sugar called for in the recipe. It's a good substitute, especially in marinades and glazes. Sake: Japanese sake, with a little added sugar (about 1 teaspoon of sugar for every ½ cup of sake), can be a good stand-in for Shaoxing wine. Sake is a bit lighter in flavor, but the added sugar helps bridge the gap. Dry White Wine: A dry white wine can also substitute for Shaoxing wine, particularly in recipes where the wine's primary role is to deglaze or add acidity. Consider adding a pinch of sugar to mimic Shaoxing wine's slight sweetness.