Glazed Braised Pork Belly — Shanghai Red-Braised Pork Belly
Pork belly slow-braised in Shaoxing wine, dark soy, and rock sugar until meltingly tender and lacquered.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g pork belly into 4cm cubes. Slice 2–3 pieces ginger, tie 1–2 spring onion stalks in a knot, measure Shaoxing wine, dark soy, light soy, rock sugar, water, and star anise. Halve 250g choy sum lengthways. Mince 1 garlic clove. Cook 400g jasmine rice separately.
Boil
Blanch pork belly in boiling water 2–3 minutes. Drain, rinse under cold water, pat completely dry with paper towel.
Braise 1
Heat 0.5 tbsp oil in a medium casserole over medium heat. Add 20g rock sugar, stir 2–3 minutes until deep amber caramel forms. Add pork, toss quickly to coat evenly in caramel.
Braise 2
Add Shaoxing wine, dark soy, light soy, ginger, spring onion knot, star anise, and 200ml water. Bring to boil, skim foam, reduce to lowest heat. Cover and braise 50–55 minutes, turning pork every 15–20 minutes until tender.
Reduce
Remove lid, increase heat to medium. Reduce sauce 15–18 minutes, turning pork frequently, until thick, glossy, and lacquered. Discard ginger, spring onion, and star anise.
Boil 2
While sauce reduces, blanch choy sum in boiling salted water 1–2 minutes until bright green and tender. Drain well. Fry minced garlic in 0.5 tbsp oil 30 seconds, pour over greens with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil, toss to coat.
Plate
Arrange steamed jasmine rice on serving plates, top with braised pork belly and lacquered sauce, place garlic greens alongside. Serve immediately while pork is warm.
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