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.
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
- In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
- Heat a tablespoon of oil in the pot over medium heat. Add the ginger, garlic, and green onions. Stir-fry until fragrant.
- Add the blanched pork belly, star anise, and cinnamon stick to the pot. Stir in the soy sauce, Shaoxing wine, and sugar.
- 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.
- Uncover the pot and increase the heat to thicken the sauce, stirring occasionally.
- 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