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.

Shanghai Style Braised Pork (上海红烧肉)

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

  1. Blanch the pork belly in boiling water for 5 minutes, then rinse and drain.
  2. Heat a wok or large pot over medium heat, add the pork belly, ginger, and garlic. Stir-fry until the pork is lightly browned.
  3. Add the green onions, Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir and cook until the sugar has melted.
  4. 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.
  5. Uncover the pot, turn up the heat to reduce the sauce until it thickens. Stir gently to coat the pork with the sauce.
  6. 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