Hunan-style Braised Pork Belly (红烧肉)

红烧肉 (Hunan-style Braised Pork Belly) is a classic dish in Hunan cuisine, known for its rich, savory, and slightly sweet flavor. The pork belly is braised until tender in a flavorful mixture of soy sauce, sugar, and spices, creating a melt-in-your-mouth texture that is irresistible.

Hunan-style Braised Pork Belly (红烧肉)

Ingredients

  • 1.5 lbs (700g) pork belly, cut into 1-inch pieces
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 2 green onions, cut into 2-inch pieces
  • 1 star anise
  • 1 cinnamon stick
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp sugar
  • 1 cup water

Instructions

  1. In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
  2. Heat a tablespoon of oil in the pot over medium heat. Add the ginger, garlic, and green onions. Stir-fry until fragrant.
  3. Add the blanched pork belly, star anise, and cinnamon stick to the pot. Stir in the soy sauce, Shaoxing wine, and sugar.
  4. Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
  5. Uncover the pot and increase the heat to thicken the sauce, stirring occasionally.
  6. Once the sauce has thickened, remove the pot from the heat and serve the Hunan-style braised pork belly 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
25g
Fat
28g
Carbohydrates
2g

Supplies

Large pot Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Hunan-style braised pork belly with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Tips: For an extra layer of flavor, marinate the pork belly in the soy sauce and Shaoxing wine for 30 minutes before cooking.

Cost

$15