90 min · 1 serving · @Iankewks

Chinese Red Braised Pork Belly

Melt-in-your-mouth pork belly braised in a glossy, sweet-savory soy and rock sugar sauce.

Nutrition per serving

• 620 kcal
• 24 g protein
• 18 g carbs
• 48 g fat

Ingredients

• 200 g pork belly, cut into cubes
• 1 tbsp vegetable oil
• 1 tbsp rock sugar (or granulated sugar)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 slices ginger
• 1 green onion, cut into segments
• 1 star anise
• 120 ml water
• 1 tsp cooking oil for blanching

Steps

1. Blanch pork belly cubes in boiling water for 2-3 minutes to remove impurities, then drain.
2. Heat oil in a wok and melt the rock sugar over low heat until it caramelizes to a golden color.
3. Add pork belly and stir-fry until coated and lightly browned.
4. Add ginger, green onion, and star anise; stir-fry until fragrant.
5. Pour in Shaoxing wine, light soy sauce, and dark soy sauce, stirring to coat evenly.
6. Add water, bring to a boil, then reduce heat and simmer covered for 45-60 minutes until tender.
7. Uncover and reduce sauce over high heat until thick and glossy, stirring occasionally.
8. Serve hot over steamed rice.

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