Shanghai Style Braised Pork Belly (上海红烧肉)

上海红烧肉 (Shanghai Style Braised Pork Belly) is a classic dish in Shanghai cuisine, known for its rich and savory flavors. The pork belly is braised to perfection, creating tender and succulent meat with a caramelized glaze.

Shanghai Style Braised Pork Belly (上海红烧肉)

Ingredients

  • 1.5 lb (700g) pork belly
  • 3 slices ginger
  • 2 scallions, cut into 2-inch pieces
  • 1 star anise
  • 2 tbsp Shaoxing wine
  • 3 tbsp soy sauce
  • 2 tbsp rock sugar
  • 1 cup water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then rinse with cold water and pat dry.
  2. Cut the pork belly into 1-inch thick slices.
  3. Heat a wok over medium heat and add the pork belly slices, ginger, and scallions. Sear the pork belly until browned.
  4. Add the star anise, Shaoxing wine, soy sauce, rock sugar, and water to the wok.
  5. Bring the liquid to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the pork belly is tender.
  6. Occasionally turn the pork belly slices to ensure even cooking and absorption of the braising liquid.
  7. Once the pork belly is tender and the sauce has thickened, remove from heat and serve.

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
Carbohydrates
10g
Fat
25g

Supplies

Wok Cutting board Knife Tongs

Tools

Stovetop

Serving suggestions

Serve the 上海红烧肉 with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For extra flavor, you can marinate the pork belly with the braising liquid overnight before cooking.

Cost

$15