Beijing Braised Pork Belly (红烧肉)
红烧肉 (Beijing Braised Pork Belly) is a classic dish in Beijing cuisine, known for its rich and savory flavors. The pork belly is braised in a fragrant and flavorful sauce until it becomes tender and succulent, making it a popular choice for family gatherings and special occasions.
Ingredients
- 500g pork belly, cut into chunks
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 3 tbsp rock sugar
- 1 cup water
Instructions
- Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
- Heat a wok or large skillet over medium heat, then add the pork belly chunks and cook until browned.
- Add the ginger, garlic, and green onions to the wok, and stir-fry for a few minutes until fragrant.
- Stir in the star anise, cinnamon stick, soy sauce, dark soy sauce, Shaoxing wine, and rock sugar.
- Pour in the water, cover the wok, and simmer for 1 hour, or until the pork is tender and the sauce has thickened.
- Transfer the braised pork belly to a serving dish, garnish with green onions, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Wok Skillet Cutting Board Knife Measuring Spoons Serving Dish
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Beijing Braised Pork Belly with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
Tips: For an extra layer of flavor, you can add a splash of Chinese black vinegar to the braising liquid before serving.
Cost
$15