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.
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
- In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
- In the same pot, add soy sauce, dark soy sauce, and sugar. Cook over medium heat until the sugar is caramelized.
- Add the ginger, garlic, star anise, and cinnamon stick. Stir-fry for 1-2 minutes until fragrant.
- Return the pork belly to the pot and coat it with the sauce.
- 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.
- Once the pork is tender, uncover the pot and continue to cook until the sauce thickens.
- 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