Braised Pork Belly (红烧肉)

红烧肉 (Braised Pork Belly) is a classic dish in Northeastern Chinese cuisine, known for its rich and savory flavors. The pork belly is braised in a flavorful mixture of soy sauce, sugar, and spices, resulting in tender and succulent meat with a caramelized glaze.

Gluten Free Dairy Free Main Course Northeastern Chinese Chinese Cuisine Pork Belly Braised
Braised Pork Belly (红烧肉)

Ingredients

  • 1.5 lbs pork belly, cut into 1-inch cubes
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp sugar
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 cups water

Instructions

  1. In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
  2. In the same pot, add soy sauce, Shaoxing wine, and sugar. Cook over medium heat until the sugar is dissolved.
  3. Add the blanched pork belly, ginger, garlic, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the pork is tender.
  4. Uncover the pot and increase the heat to medium-high. Cook for another 20-30 minutes, stirring occasionally, until the sauce thickens and coats the pork belly.
  5. Transfer the braised pork belly to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Fat
25g
Carbohydrates
10g

Supplies

Large pot Stirring spoon

Tools

Knife Cutting board

Serving suggestions

Serve the braised pork belly with steamed white rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For an extra layer of flavor, you can add a few pieces of star anise or cinnamon stick to the braising liquid.

Cost

$15