Red Braised Pork Belly (红烧肉)
红烧肉 (Red Braised Pork Belly) is a classic dish in Hubei Cuisine, known for its rich, savory, and slightly sweet flavor. The pork belly is braised in a fragrant mixture of soy sauce, ginger, garlic, and spices, resulting in tender and flavorful meat with a beautiful red hue.
Ingredients
- 1.5 lb (700g) pork belly, cut into 1-inch cubes
- 3 tbsp soy sauce
- 2 tbsp sugar
- 3 slices ginger
- 3 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 1 tbsp Shaoxing wine
- 1 cup water
Instructions
- In a wok or deep pan, add the pork belly cubes and cook over medium heat until the fat is rendered and the edges are slightly browned.
- Add the soy sauce, sugar, ginger, garlic, star anise, and cinnamon stick to the wok. Stir well to coat the pork belly.
- Pour in the Shaoxing wine and water. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
- Once the pork is tender, remove the ginger, garlic, star anise, and cinnamon stick. Increase the heat to medium-high and cook until the sauce is thick and coats the pork belly.
- Transfer the red braised pork belly to a serving dish and serve 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
- 15g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Wok or Deep Pan Cutting Board Knife Measuring Spoons
Tools
Stovetop
Serving suggestions
红烧肉 pairs well with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For an extra layer of flavor, you can marinate the pork belly in the soy sauce and sugar mixture for 30 minutes before cooking.
Cost
$15