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Red-Braised Pork Belly
Mao's favourite — slow-braised pork belly in soy, Shaoxing wine and rock sugar until meltingly tender.
Total time
115 min
Prep
15 min
Cook
100 min
Difficulty
medium
Cuisine
Chinese
Ingredients
1kgpork belly, cut into 4cm cubes
4 tbspsoy sauce
2 tbspdark soy sauce
3 tbspShaoxing rice wine
30grock sugar
3 clovesgarlic
2 slicesginger
2star anise
1cinnamon stick
500mlwater
Instructions
1
Blanch pork belly in boiling water 5 minutes. Drain and rinse.
2
Melt rock sugar in a wok until caramel. Add pork and toss to coat.
3
Add soy, dark soy, wine, garlic, ginger, star anise, cinnamon and water.
4
Bring to boil, cover and braise on very low heat 1.5 hours.
5
Uncover and increase heat to reduce sauce until glossy and thick. Serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1350
Protein
27.2g
Fat
134.2g
Carbs
8.5g
Fiber
2.4g
Sodium
1264mg
Reviews
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