Hakka Spicy Braised Pork Belly (客家麻辣红烧肉)
客家麻辣红烧肉 (Hakka Spicy Braised Pork Belly) is a classic dish in Hakka cuisine known for its rich flavors and spicy kick. This dish is perfect for those who enjoy a combination of heat and savory sweetness.
Ingredients
- 1.5 lbs pork belly, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 5 cloves garlic, minced
- 1-inch ginger, sliced
- 2-3 red chilies, sliced
- 2 tbsp doubanjiang (spicy broad bean paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 cup water
- Green onions, chopped (for garnish)
Instructions
- Heat vegetable oil in a wok or large skillet over medium heat. Add the pork belly cubes and cook until browned on all sides. Remove the pork from the wok and set aside.
- In the same wok, add garlic, ginger, and red chilies. Stir-fry until fragrant.
- Add doubanjiang, soy sauce, and sugar to the wok. Stir to combine with the aromatics.
- Return the browned pork belly to the wok. Add water and bring to a boil.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened.
- Garnish with chopped green onions before serving.
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
- 25g
- Fat
- 28g
- Carbohydrates
- 2g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Hakka Spicy Braised Pork Belly with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, add more red chilies or a sprinkle of chili flakes to the dish.
Cost
$15