Sweet and Sour Pork Bellies

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4


  • 900 gram (2 lb.) pork bellies (or pork ribs), cut into 2" cubes
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 inches ginger, thinly sliced
  • 4 scallions, white parts only, thinly sliced
  • 2 tablespoon sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon Shaoxing wine
  • 1 1/2 cup water
  • sesame seeds, for garnish (optional)


  1. In a mixing bowl, marinate pork with light soy sauce and Shaoxing for at least 30 minutes and up to 2 hours.
  2. In a wok, heat 1 tablespoon oil and fry ginger and scallions on medium heat until fragrant, about 3 minutes. Transfer to a plate and set aside.
  3. Add another 1 tablespoon of oil to the wok, turn the heat to medium-high. Sear all the surface of pork until golden brown. Transfer to a plate and set aside.
  4. With another wok (or clean the one you are using), add 1 tablespoon oil and sugar and heat on medium-low heat until the sugar has melted and slightly caramelized (the color will turn brownish). Add the pork to the skillet/pan, coat with the melted sugar. Then turn the heat off.
  5. Return the cooked ginger and scallion to the wok, along with dark soy sauce, black vinegar, Shaoxing wine, and water. Mix well. Turn the heat on again, and bring to a boil. Reduce heat to a simmer, cover the pan, and cook for 45 minutes until the meat is tender.
  6. Remove the cover, there should still be some liquid left. Turn the heat to medium-high, cook until the sauce thickens and coats the meat.
  7. Turn off the heat. Transfer to a serving plate, and garnish with sesame seeds. Serve with steam white rice.


  • (*) It is okay to use 1 kilogram of non-boneless pork ribs.

Another great recipe by https://dailycookingquest.com.