It’s a classic dish from Shandong China. The origin of this dish also determined it’s well known Chinese name “把子肉” (ba zi rou)。It’s cooked when 3 close friends took their oath to be blood brothers at a peach farm. If you were familiar with Chinese novels or legends, you would probably know who they are. One of the brothers (Zhang Fei) is a butcher, who brought a few pieces pork belly & cooked them in a large pot to celebrate this event.

After 90 mins of slow cooking, the pork belly became soft & tender. Although they cook fatty, you wouldn’t taste the grease at all. The 2 kinds of soy sauce play an important role in this dish. It’s amazing how simple ingredients could become delicacy after adding a bit of soy sauce.

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Ingredients:3-4 portions

450g-500g pork belly with skin
40-45g rock sugar
2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 tablespoon Chinese cooking wine
2-3 slices ginger
half spring onion
1-2 star anis
1 cinnamon stick

warm water
slow cook for 90 minutes


3 thoughts on “Braised pork belly in clay pot Chinese recipe cooking shandong China food 山东把子肉红烧五花肉”

  1. WOW, look at you go!! 255 Subs!!!!!!   I remember when you were such a little channel. 😉  I need to catch up on your recipes.  LOVE Braised PB!

  2. Hey Yi. Long time no see, sorry. This looks great. I never made any thing with rock sugar. I just bought some in asian market. Now I can use it. I like braised pork. Ive missed seeing you. I hope you're well. I need a clay pot too. Bon week end!

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