MAISON DE KENNEDY

Sticky Pork Belly (Red-Braised Style)

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — December 2025 — Total time needed: 2 hrs

Ingredients

Par-boil (~15min)

• Water — enough to submerge Pork
• Fresh Ginger — 4 slices
• 2 lb Pork Belly — cut into pieces

Braising — Aromatics and Reduction (~1hr 15mins)

Braising — Aromatics

• Spring Onions — enough to line the pot
• Fresh Ginger — 4 slices
• Fresh Garlic — 1 clove, crushed

Braising — Liquid

• 2 T Oil
• 5 T Brown Sugar
• 1/4 cup Shaoxing
• 3 T Light Soy Sauce
• 2 T Dark Soy Sauce
• Water — to submerge pork

Finishing Glaze

• 3/4 Red Onion — finely sliced
• 1 t Brown Sugar
• 1 T Cornflour — mixed with water (slurry)

Method

1. 1. Par-boil the pork: Bring a pot of water to a boil with a few slices of ginger. Add pork belly pieces and boil for 8–10 minutes, skimming impurities. Drain and pat dry.
2. 2. Brown the pork: Heat a little oil in a heavy pot. Add the pork belly and brown the surfaces lightly. Brown a little longer if using brown sugar as rock sugar takes a while to melt.
3. 3. Add aromatics: Add spring onions, remaining ginger slices, and crushed garlic to the pot.
4. 4. Add braising ingredients: Add brown sugar, light soy, dark soy, Shaoxing, and enough water to fully submerge the pork. Stir gently to dissolve sugar.
5. 5. Braise: Bring to a boil, then reduce to a medium simmer. Cover with a lid and cook for about 1 hour, until pork is tender.
6. 6. Reduce: Remove the lid, increase heat slightly, and allow the liquid to reduce. Add the sliced red onion and continue cooking until the sauce thickens.
7. 7. Finish the glaze: Add 1 tsp brown sugar, then stir in the cornflour slurry. Cook until the sauce becomes glossy, sticky, and clings to the pork. Turn off heat.
8. 8. Serve: Spoon pork belly over white rice and garnish with thinly sliced spring onion.

Cass's Notes

• Using brown sugar instead of rock sugar worked beautifully and gave a deep caramel tone.
• Fat separation is expected when browning; can skim after braise if desired.
• Red Onion was an add-on, will definitely keep adding.
• Final glaze was glossy, sticky, and perfect over rice.

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