Shanghai Style Braised Pork Belly with Preserved Vegetables (上海梅菜红烧肉)

上海梅菜红烧肉 (Shanghai Style Braised Pork Belly with Preserved Vegetables) is a classic dish in Shanghai cuisine, known for its savory and slightly sweet flavor. The combination of tender pork belly and tangy preserved vegetables creates a delicious and comforting dish that pairs perfectly with steamed rice.

Shanghai Style Braised Pork Belly with Preserved Vegetables (上海梅菜红烧肉)

Ingredients

  • 500g pork belly, cut into chunks
  • 100g Shanghai-style preserved vegetables (梅菜), rinsed and chopped
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 tbsp Shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a wok or large pot over medium heat, add the pork belly and cook until browned.
  3. Add the ginger, garlic, and preserved vegetables, stir-fry for 2 minutes.
  4. Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
  5. Add the star anise, cinnamon stick, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the pork is tender.
  6. Once the pork is tender and the sauce has thickened, serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
10g
Protein
25g
Fat
24g

Supplies

Wok or large pot Cutting board Knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the 上海梅菜红烧肉 with steamed white rice for a complete and satisfying meal.

Tips & tricks

For an extra layer of flavor, you can marinate the pork belly with a mixture of Shaoxing wine, soy sauce, and ginger for 30 minutes before cooking.

Cost

$15