Red-Braised Pork Belly
红烧肉
Cubes of pork belly slowly simmered in soy sauce and caramelized sugar until melting and glossy.
Serves 6
Prep 15 min
Cook 1 hr 30 min
Ingredients
- 2 lb pork belly, cut in 1.5-inch cubes
- 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 4 slices ginger
- 3 star anise
- 1 cinnamon stick
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 3 cups water
- 3 green onions, tied in a knot
Steps
Step 1. Boil the pork in water for 3 minutes. Drain and rinse.
Step 2. Heat the oil and sugar in a heavy pot over low heat, stirring, until the sugar melts into amber caramel.
Step 3. Add the pork and stir to coat. Add the ginger, star anise, cinnamon, wine, soy sauces, water, and green onions.
Step 4. Bring to a boil, cover, and simmer on low for 70 minutes, until the pork is very tender and cooked through.
Step 5. Uncover and boil for 10 minutes, stirring, until the sauce reduces to a sticky glaze. Serve with rice.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.