Hakka Style Braised Pork Belly (客家红烧肉)

客家红烧肉 (Hakka Style Braised Pork Belly) is a classic dish in Hakka cuisine, known for its rich flavors and tender pork belly. This dish is a perfect balance of sweet and savory, making it a favorite for family gatherings and special occasions.

Hakka Style Braised Pork Belly (客家红烧肉)

Ingredients

  • 1.5 lbs pork belly, cut into 1-inch cubes
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp sugar
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup 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, dark soy sauce, and sugar. Cook over medium heat until the sugar is caramelized.
  3. Add the ginger, garlic, star anise, and cinnamon stick. Stir-fry for 1-2 minutes until fragrant.
  4. Return the pork belly to the pot and coat it with the sauce.
  5. Pour in the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1.5-2 hours until the pork is tender.
  6. Once the pork is tender, uncover the pot and continue to cook until the sauce thickens.
  7. Serve the Hakka Style Braised Pork Belly hot with steamed rice.

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
25g
Carbohydrates
10g
Fat
25g

Supplies

Large pot Stirring spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serve the Hakka Style Braised Pork Belly with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For extra flavor, marinate the pork belly in the soy sauce and dark soy sauce for 30 minutes before cooking.

Cost

$15