Shanghai Style Braised Pork (上海红烧肉)
上海红烧肉 (Shanghai Style Braised Pork) is a classic dish in Haipai Cuisine, known for its rich and savory flavors. This dish features tender pork belly braised in a fragrant and flavorful sauce, creating a mouthwatering dish that is perfect for serving with steamed rice.
Ingredients
- 1.5 lbs (700g) pork belly, cut into chunks
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp rock sugar (or granulated sugar)
- 1 star anise
- 1 cinnamon stick
- 1 cup water
Instructions
- Blanch the pork belly in boiling water for 5 minutes, then rinse and drain.
- Heat a wok or large pot over medium heat, add the pork belly, ginger, and garlic. Stir-fry until the pork is lightly browned.
- Add the green onions, Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir and cook until the sugar has melted.
- Place the star anise and cinnamon stick on top of the pork, then add the water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
- Uncover the pot, turn up the heat to reduce the sauce until it thickens. Stir gently to coat the pork with the sauce.
- Serve the 上海红烧肉 (Shanghai Style Braised Pork) 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
- Fat
- 28g
- Carbohydrates
- 2g
Supplies
Wok or Large Pot Cutting Board Knife Measuring Spoons Measuring Cup
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve 上海红烧肉 (Shanghai Style Braised Pork) with steamed rice and a side of blanched vegetables for a complete meal.
Tips & tricks
Tips: For an extra layer of flavor, marinate the pork belly in the sauce ingredients for 30 minutes before cooking.
Cost
$15