Stir-fryHard
Chinese Red-braised Pork Belly
Traditional Chinese red-braised pork belly slowly cooked in soy sauce and sugar until rich and glossy.
Prep 20minCook 60min4 servings
hong shao roured braised pork bellychinese soy braised porkshanghai pork recipebraised pork dish
Instructions
- 1
Cut pork belly into chunks and blanch for 3 minutes.
- 2
Melt sugar over low heat until caramel-colored.
- 3
Add pork to coat, then stir-fry with ginger and scallion.
- 4
Add soy sauces, wine, and water; bring to a boil.
- 5
Simmer on low for 45 minutes, then reduce sauce until glossy.
Tips
Do not skip blanching, or the dish can taste greasy.
Season slightly salty at the end if serving with rice.
Nutrition (per serving)
Calories
620
kcal
Protein
18
g
Carbs
11
g
Fat
55
g
Adjust Servings
2servings
→
servings
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