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.
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
- Blanch the pork belly in boiling water for 5 minutes, then rinse with cold water and pat dry.
- Cut the pork belly into 1-inch thick slices.
- Heat a wok over medium heat and add the pork belly slices, ginger, and scallions. Sear the pork belly until browned.
- Add the star anise, Shaoxing wine, soy sauce, rock sugar, and water to the wok.
- 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.
- Occasionally turn the pork belly slices to ensure even cooking and absorption of the braising liquid.
- 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