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.

Beijing Braised Pork Belly (红烧肉)

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

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a wok or large skillet over medium heat, then add the pork belly chunks and cook until browned.
  3. Add the ginger, garlic, and green onions to the wok, and stir-fry for a few minutes until fragrant.
  4. Stir in the star anise, cinnamon stick, soy sauce, dark soy sauce, Shaoxing wine, and rock sugar.
  5. Pour in the water, cover the wok, and simmer for 1 hour, or until the pork is tender and the sauce has thickened.
  6. 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