Red Braised Pork Belly
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
1049 kcal
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Course
Main Course
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Cuisine
Chinese
Red Braised Pork Belly
Description
Red Braised Pork Belly begins by preparing a sugar coloring sauce made from melted rock sugar and cooking oil heated until amber and then simmered with water. Separately, pork belly is first fried to brown the rind and remove odors, then cut into cubes. The pork cubes are blanched briefly with cooking wine and green onion to clean and tenderize.
The pork is then sautéed to brown slightly, which helps the meat hold shape and reduces excess fat. Aromatics including dried chili peppers, star anise, ginger, and garlic are stir-fried to release fragrance before adding the pork. The dish is finished by simmering the pork in the prepared sugar color sauce with soy sauce and other seasonings, which infuse it with sweet, savory, and aromatic flavors while rendering the pork tender.
This method yields pork belly pieces that are succulent and richly lacquered with a balanced sweet and spicy sauce, making it a comforting and flavorful main course.
Ingredients
Braised pork belly
- 800 g pork belly
- 1 tbsp. soy sauce light
- 4 tbsp. sugar color
- 1 tbsp. cooking wine
- 1 inch ginger root, sliced
- 3 garlic peeled, cloves
- 2 star anise
- 1 small piece cassia cinnamon or Chinese cinnamon
- 4-6 dried chili peppers
- 2 scallion sections
- 2 bay leaf
Sugar coloring
- 3 tbsp. neutral cooking oil generic cooking oil
- 1/4 cup rock sugar smashed
- 1.5 cup water hot
Instructions
Sugar color
- Add 3 tablespoons of oil in wok and then place smashed rock sugar in. Continue frying over medium fire until the sugar melts and turns into amber.
- Pour hot water quickly, be carefully as the liquid may splash. Let it simmer for another minute.
Braised Pork Belly
- Prepare a pan and fry the pork rind until slightly browned. This helps to hold the shape and remove the odd taste. Then wash the pork rind well.
- Cut the pork belly into cubes around 2 cm. Add some clean water in a wok, add 1 tablespoon cooking wine and green onion sections. Cook for 5 minutes after the water boils. Transfer out and drain well.
- Place the pork belly in a pan and sauté until the surface becomes slightly brown. This helps to remove extra oil and also hold the shape after cooked by hardening the surface.
- Get a stew pot, add dried chili pepper, star anise, ginger slices and garlic slices to stir fry until aroma.
- Place the cooked pork in. Only pork cubes, discard the oil. Add 4 tablespoon of sugar color and 1 tablespoon of light soy sauce. Mix well.
- Pour in boiling water and simmer for around 1 hour. Use high fire to thicken the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1049 kcal
% Daily Value*
| Calories | 1049kcal | 52% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 106g | 163% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 144mg | 48% |
| Sodium | 272mg | 11% |
| Potassium | 414mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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