In the enchanting canals and bridges of Suzhou, a culinary gem awaits: the Suzhou-Style Braised Pork Belly. This dish is a testament to the city’s refined taste and culinary heritage, showcasing a skillful balance of flavors and textures.

Renowned for its brilliant red glaze, subtle sweetness, and melt-in-your-mouth texture, this dish is a staple of the ‘Red Cooking’ tradition—a method that slowly transforms the humble pork belly into an exquisite delicacy.

📋 Essential Ingredients

The Core Ingredient

• 2.2 lbs (about 1000g) Skin-on Pork Belly: Opt for layers of lean and fat, ensuring the skin remains for that essential gelatinous texture.

Aromatics and Enhancers

• 5-6 Dried Shiitake Mushrooms: Rehydrated for a deep, woodsy umami.
• 1 Winter Bamboo Shoot (Optional): Provides a fresh, crunchy contrast.
• Aromatics: 1 large scallion (chopped), 4 slices of ginger, 2 star anise, and a small cinnamon stick.

The ‘Red Cooking’ Elixirs

• 3 tbsp Light Soy Sauce: Imparts a savory depth.
• 1 tbsp Dark Soy Sauce: Provides a rich, dark hue.
• 2 tbsp Shaoxing Wine: Adds aromatic complexity.
• 20g Rock Sugar: Creates a glossy, lustrous finish.
• Boiling Water: Enough to cover the pork completely.

🔪 Step-by-Step Guide

Step 1: Preparing the Pork

Clean and slice the pork belly into 3-4 cm (1.5-inch) cubes. This uniformity ensures even cooking.

Step 2: Initial Blanching

Place the cubes in a pot with cold water, ginger slices, and a dash of Shaoxing wine. Bring to a boil, remove impurities, and simmer briefly.

Step 3: Rinsing Warmly

Drain and rinse with warm water to keep the meat tender. Avoid cold water to prevent toughening.

Step 4: Rendering the Fat

In a wok, lightly sear the pork on medium-low heat until edges are golden, reducing excess fat.

Step 5: Aromatic Infusion

Add scallions, ginger, star anise, cinnamon, and mushrooms. Stir-fry until aromatic.

Step 6: Building the Flavor Base

Pour in both soy sauces and Shaoxing wine, stirring to coat each piece.

Step 7: Achieving the Glossy Glaze

Introduce the rock sugar, allowing it to melt and coat the pork with a shiny layer.

Step 8: The Slow Braise

Add boiling water to submerge the pork.

• Cooking Tip: Always use boiling water to maintain the cooking process.

Step 9: Gentle Simmering

Cover and simmer gently for 1.5 to 2 hours. The meat should yield easily to a chopstick. If needed, increase heat at the end to thicken the sauce.

Step 10: Serving Elegance

Arrange the tender pork on a plate, drizzle with sauce, and pair with jasmine rice.

💡 Expert Tips for Culinary Perfection

• Rock Sugar Advantage: Preferred for its high melting point, rock sugar lends a unique luster and balanced sweetness without overpowering the dish.
• Patience is Key: Allow the full simmering time to embrace the flavors and tenderize the pork.
• Umami Enhancement: Dried shiitake mushrooms elevate the umami profile. Use the soaking water for added depth.

🧪 Nutritional Overview (Per Serving)

• Calories: Approximately 450 kcal
• Protein: 18g
• Total Fat: 38g
• Carbohydrates: 12g
• Health Insight: Extended braising reduces cholesterol, transforming fats into healthier unsaturated variants.