Red-Braised Pork Belly

Name: Red-Braised Pork Belly
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1kg pork belly, cut into 4cm cubes; 4 tbsp soy sauce; 2 tbsp dark soy sauce; 3 tbsp Shaoxing rice wine; 30g rock sugar; 3 cloves garlic; 2 slices ginger; 2 star anise; 1 cinnamon stick; 500ml water

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

Blanch pork belly in boiling water 5 minutes. Drain and rinse.

Melt rock sugar in a wok until caramel. Add pork and toss to coat.

Add soy, dark soy, wine, garlic, ginger, star anise, cinnamon and water.

Bring to boil, cover and braise on very low heat 1.5 hours.

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

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