Jade Harmony Pork Belly with Lychee-Infused Jasmine Tea Glaze
This exquisite dish reimagines the classic Chinese braised pork belly with an elegant infusion of delicate jasmine tea and the subtle, fragrant sweetness of fresh lychees. Each succulent piece of pork belly, rendered to melt-in-your-mouth perfection, is enveloped in a glistening, amber glaze that whispers of aromatic spices—star anise, cinnamon, and aged tangerine peel—balanced by the floral notes of jasmine and the tropical lilt of lychee. The slow braising process tenderizes the meat and skin to an ethereal softness, creating a symphony of savory, sweet, and umami flavors, leaving a lingering, perfumed finish on the palate.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork Belly800 g, skin on, cut into 4x4cm cubes
- Fresh Lychees10 pieces, peeled and pitted (or 1 can, 250g drained weight, in light syrup)
- Jasmine Tea Leaves2 tablespoons (high quality)
- Boiling Water250 ml (for tea)
- Shaoxing Wine100 ml
- Light Soy Sauce60 ml
- Dark Soy Sauce20 ml
- Rock Sugar50 g
- Fresh Ginger50 g, sliced
- Garlic4 cloves, smashed
- Star Anise3 pods
- Cinnamon Stick1 (about 5cm long)
- Dried Tangerine Peel1 piece (about 5cm diameter), rehydrated in warm water for 10 minutes, scraped clean of pith
- Spring Onions3 stalks, green parts sliced for garnish, white parts cut into 5cm lengths
- Vegetable Oil2 tablespoons
- Water500 ml (or enough to cover pork)
- SaltA pinch (to taste, if needed)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Bring a large pot of water to a rolling boil. Add the pork belly cubes and blanch for 5-7 minutes to remove impurities. Skim off any scum. Drain the pork belly and rinse under cold water. Pat dry thoroughly with paper towels.
- 2Step 2
Steep the jasmine tea leaves in 250ml of boiling water for 5 minutes. Strain the tea, discarding the leaves, and set aside the fragrant liquid.
- 3Step 3
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Place the pork belly cubes skin-side down and sear for 3-5 minutes until golden and crispy. Turn and sear on all sides until lightly browned. Remove the pork belly and set aside, leaving about 1 tablespoon of oil in the pot.
- 4Step 4
Add the white parts of the spring onions, sliced ginger, smashed garlic, star anise, cinnamon stick, and dried tangerine peel to the pot. Sauté for 2-3 minutes until fragrant. Add the rock sugar and cook, stirring, until it melts and lightly caramelizes to an amber color.
- 5Step 5
Return the seared pork belly to the pot. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and the prepared jasmine tea infusion. Add enough additional water (approximately 500ml) to just cover the pork belly. Bring the liquid to a simmer.
- 6Step 6
Once simmering, reduce the heat to low, cover the pot tightly, and braise for 2 hours, or until the pork belly is fork-tender and the skin is gelatinous. Turn the pork belly pieces occasionally to ensure even cooking and color.
- 7Step 7
Gently stir in the peeled and pitted fresh lychees (or drained canned lychees). Increase the heat to medium-high and remove the lid. Continue to simmer, stirring occasionally, for 20-30 minutes, or until the sauce has reduced to a thick, glossy glaze that coats the pork belly. Taste and adjust seasoning with a pinch of salt if necessary.
- 8Step 8
Carefully transfer the Jade Harmony Pork Belly and its luscious lychee-jasmine tea glaze to a serving platter. Garnish with the sliced green parts of spring onions. Serve immediately with steamed jasmine rice and blanched greens for a complete meal.
Chef's Notebook
Your personal cooking adjustments and annotations, saved to this browser.
Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.