Red Braised Pork Belly
Author: Perry Cooper
Average Rating: 4.9
Published: 2018-01-01
Red Braised Pork Belly
2 pounds pork belly (cut into 3/4-inch pieces)
6 slices ginger (divided)
2 tbsp oil
3 tbsp sugar
3 springs scallion (diced, white and green parts separated)
1/2 cup Shaoxing wine
3 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 cinnamon stick
2 star anise
4 bay leaves
1-2 dried chili peppers (optional)
4 cups water

Blanch the pork belly with 3 slices of ginger. Bring to boil, simmer for 1 minute.

Add oil and rock sugar. Melt the sugar, add the pork belly with 3 slices of ginger, and white part of scallion. Turn up heat to medium. Stir and coat the pork belly with melted sugar.

Add Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chilli peppers, and water. Stir until everything is submerged. Bring to simmer over medium-low heat for 1 hour. Check periodically to make sure sauce doesn't dry up.

Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining sugar and the green parts of the scallions. Stir quickly and serve.
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