| |

Don't Boil Pork Belly Raw! Master Chef Pork Belly Hack



Join this channel to get access to perks:

Many people throw pork belly straight into the pan — big mistake! Today I show the PRO way to make ultra-tender, non-greasy braised pork belly (Hong Shao Rou) that’ll have your family calling you a master chef! 🍖✨ Soft, flavorful, rich sauce — better than takeout!
Steps:

Boil pork belly (18 yuan worth or ~500g) in cold water with scallions, ginger, cooking wine — 30 mins low heat to hold shape.
Poke 88 holes with toothpick, brush soy sauce for color.
Pan-fry low heat till golden.
Slice thick → transfer to clay pot. Add scallions, ginger, star anise, bay leaves, dried chilies, rock sugar, 2 spoons light soy, 1 spoon dark soy.
Pour half bottle beer (odor remover + aroma boost!) + water to cover. Simmer covered 49 mins low heat.

Result: Fall-apart tender, glossy sauce, zero grease! Who’s trying this tonight?

Save this recipe, make it for family dinner & drop a like if your loved ones would praise you too — it means the world! Thank you! 🙏

source

Similar Posts

22 Comments

Leave a Reply