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.

Red Braised Pork Belly (红烧肉)

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

  1. 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.
  2. Add the soy sauce, sugar, ginger, garlic, star anise, and cinnamon stick to the wok. Stir well to coat the pork belly.
  3. 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.
  4. 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.
  5. 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