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.
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
- Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
- Heat a wok or large pot over medium heat, add the pork belly and cook until browned.
- Add the ginger, garlic, and preserved vegetables, stir-fry for 2 minutes.
- Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
- 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.
- 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