Ingredient Details

Pork Belly (with skin) 500g

Green Onion, Ginger, Sugar, Chicken Consommé ( - to taste)

Flavoring Packet (if unavailable, use: Star Anise, Cassia Bark, Sichuan Peppercorns, Cinnamon, Anise Seed, Cardamom)

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30g Sweet Bean Paste, 10g Dark Soy Sauce, 50g Light Soy Sauce

How to Make 'Ba Zi Rou' (Pork Belly with Pickled Vegetables) – Detailed Steps

Step 1

Slice the pork belly, adjust the size and thickness based on your preference, but the thickness should not exceed 2.5cm. Marinate with 30g Sweet Bean Paste, 10g Dark Soy Sauce, 50g Light Soy Sauce, Sugar, and Chicken Consommé. Marinate for at least 2 hours, no more than 24 hours.

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Step 2

Remove the marinated meat slices from the sauce and place them in a clean dish. Allow to cool in a cool place. Do not discard the remaining marinade; keep it for later. Arrange the marinated meat slices in a pot, layering with green onions and ginger slices, then add another layer of meat. Pour the remaining marinade into the pot and add a little water.

Step 3

Add the Flavoring Packet. Cover the pot tightly and seal the gaps with two wet paper towels to create a tight seal. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 hour.

Tips for Making 'Ba Zi Rou' (Pork Belly with Pickled Vegetables) 1, The sauce can be adjusted to your personal taste by varying the proportions of Sweet Bean Paste, Dark Soy Sauce, Light Soy Sauce, Sugar, and Chicken Consommé. If you prefer a sweeter flavor, increase the sugar ratio. 2, The amount of sauce should be proportionate to the amount of meat slices; generally, the sauce should evenly coat the meat slices.