Hakka Braised Pork Belly with Kumquat Sauce
Hakka Braised Pork Belly is a classic home-cooked dish, featuring layers of pork slowly braised until tender and richly infused with savory flavors. It's a comforting meal that's perfect served with a bowl of steamed rice.
In this recipe, I add traditional Hakka Kumquat Sauce to give the rich braise a bright citrus twist. While kumquat sauce is often enjoyed as a dipping sauce, it's also wonderful for cooking. Adding it near the end of braising helps preserve its fresh citrus aroma and sweet-tangy flavor, bringing extra depth while balancing the richness of the pork.
Learn how to make Traditional Hakka Kumquat Sauce: https://youtu.be/e9tCR1Q7NVY
With just a few simple ingredients and a little patience, this comforting Hakka classic comes together beautifully. I hope you'll enjoy this Hakka Braised Pork Belly, where savory, sweet, tangy, and delicate citrus flavors come together in every bite.
Watch step by step recipe video below:
Ingredients
680 g pork belly or pork shoulder, cut into chunks or thick slices
2 tbsp Hakka kumquat sauce (adjust to taste)
¼ cup soy sauce (60 ml)
3 tbsp Shaoxing or rice wine
15 g rock sugar
20 g garlic, sliced
20 g green onions, cut into sections
3 slices ginger
About 1 ¼ cups water (300 ml)
1 tbsp cooking oil
Note: Add enough water to just cover the pork. Adjust the amount as needed depending on the size of your pot.
Preparations
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1. Blanch the Pork Place the pork and ginger slices in a pot of cold water. Bring to a boil over medium heat. Skim off any impurities, then remove the pork and rinse thoroughly with clean water. Drain and set aside.
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2. Brown the Pork Heat a small amount of oil in a pot. Add the pork and cook until lightly browned and some of the fat has rendered. Scoop off any excess fat.
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3. Braise Until Tender
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4. Add the Kumquat Sauce Stir in the Hakka kumquat sauce and mix well. Increase the heat to medium-high and reduce the sauce until thickened and glossy, coating the pork evenly.
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