Braised Pork with Edamame

 Braised Pork with Edamame is a classic, comforting home-style Chinese dish. 

Tender, fatty pork is slow-braised with sweet, soft edamame, absorbing rich savory sauce.

 It is juicy, aromatic, and pairs perfectly with steamed rice, loved by all ages.

Ingredients

Main Ingredients

• 400g pork belly (cubed)
• 200g fresh or frozen shelled edamame

Aromatics

• 3 slices ginger
• 2 scallions (tied into a bundle)
• 2 star anise
• 1 small piece cinnamon stick
• 2 cloves garlic (crushed)

Seasonings

• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (for color)
• 1 tsp rock sugar (or white sugar)
• Salt to taste
• A little cooking oil
• Hot water (enough to cover pork)

Step-by-Step Instructions

1. Prep the pork belly

   Cut pork belly into 2–3 cm cubes. Rinse well.

   Bring a pot of cold water to boil, add pork cubes, 1 slice ginger and a little cooking wine.

   Blanch for 3–4 minutes to remove blood foam.

   Remove pork, rinse with warm water and drain thoroughly.
2. Sauté the pork

   Heat a small amount of oil in a pot or deep pan over medium heat.

   Add blanched pork cubes, stir-fry until slightly golden and some fat is rendered.
3. Add aromatics and seasonings

   Add ginger, garlic, star anise and cinnamon. Stir-fry briefly until fragrant.

   Pour in cooking wine, light soy sauce and dark soy sauce. Stir to coat pork evenly.

   Add rock sugar, stir until sugar melts.
4. Braise the pork

   Pour in enough hot water to fully cover the pork.

   Add the scallion bundle. Bring to a boil, then turn to low heat.

   Cover and simmer gently for 40–50 minutes, until pork is soft and tender.
5. Add edamame

   Add shelled edamame to the pot. Stir gently.

   Continue braising on low heat for 10–15 minutes, until edamame is soft and absorbs sauce.
6. Reduce sauce and finish

   Remove the scallion bundle and spices.

   Add a pinch of salt to taste.

   Turn to medium heat, stir occasionally to thicken the sauce until it coats the pork and edamame.

   Turn off heat. Serve hot with steamed rice.

Cooking Tips

1. Use hot water when braising to keep pork tender and not tough.
2. Low heat slow braising is key for melt-in-mouth pork.
3. Do not add edamame too early, to keep it bright green and intact.
4. Adjust salt and sugar according to your taste.
5. For a lighter version, skim excess fat from the surface before serving.