Red Braised Pork

Name: Red Braised Pork
Cuisine: Asian, Chinese
Ingredients: 1.5 lbs pork belly cut into 2" cubes; 2 tbsp neutral oil (I used avocado oil); 2 bay leaves; 4 star anise; 2 inch ginger sliced; 40g rock sugar 2-3" piece (you can also sub with 2 tbsp granulated sugar); 1/4 cup shaoxing wine; 3 tbsp light soy sauce; 1.5 tbsp dark soy sauce; 2.5 cups water

6 steps

Red Braised Pork is a beautifully simple dish that requires only a handful of ingredients but packed with flavor! The pork is super tender, as it’s braised in a sauce mixture that transforms into a beautiful red glaze. I always spoon some of the extra sauce over my rice when I eat this dish – trust me, you won’t be disappointed!

Updated at: Thu, 17 Aug 2023 12:04:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories2033.1 kcal (102%)

Total Fat193.2 g (276%)

Carbs24.1 g (9%)

Sugars20.4 g (23%)

Protein34.8 g (70%)

Sodium2133.9 mg (107%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1.5 lbspork belly

cut into 2" cubes

2 Tbspneutral oil

2 inchginger

40grock sugar

2-3" piece, you can also sub with 2 tbsp granulated sugar

¼ cupShaoxing wine

3 Tbsplight soy sauce

1 ½ Tbspdark soy sauce

2 ½ cupswater

Instructions

Step 1

Slice pork belly into 2" pieces and place in a pot of cold water. Bring to just before a boil to remove any impurities from the pork. Drain and remove any excess moisture from the pork with a paper towel.

Step 2

In a wok or heavy bottom pan (dutch oven works great), heat 2 tbsp neutral oil over medium high heat. Add pork and cook for 2-3 minutes until the pork has a golden brown color.

Step 3

Add sliced ginger, bay leaves, star anise and rock sugar to the pork and cook for 1 minute to let the spices infuse.

Step 4

To your pork and spices, add 2.5 cups of water along with Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine and bring to a low boil and cover over low heat.

Step 5

Stirring occasionally to ensure sauce does not burn, simmer for 1 hour or until sauce has become thick and caramel-like and pork is tender.

Step 6

Serve immediately over hot rice and spoon over extra sauce.

View on CJ Eats Recipes

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