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.

Hakka Spicy Braised Pork Belly (客家麻辣红烧肉)

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

  1. 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.
  2. In the same wok, add garlic, ginger, and red chilies. Stir-fry until fragrant.
  3. Add doubanjiang, soy sauce, and sugar to the wok. Stir to combine with the aromatics.
  4. Return the browned pork belly to the wok. Add water and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened.
  6. 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