Red Braised Pork Belly
Homemade simplified version of red braised pork belly.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800 g pork belly
- 1 tbsp. light soy sauce
- 4 tbsp. sugar color
- 1 tbsp. cooking wine
- 1 inch root ginger sliced
- 3 garlic cloves (, peeled)
- 2 star anise
- 1 small piece Chinese cinnamon
- 4-6 dried chili peppers
- 2 scallion sections
- 2 bay leaves
- 3 tbsp. oil
- 1/4 cup smashed rock sugar
- 1.5 cup hot water
Instructions
- 1
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.
- 2
Pour hot water quickly, be carefully as the liquid may splash. Let it simmer for another minute.
- 3
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.
- 4
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.
- 5
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.
- 6
Get a stew pot, add dried chili pepper, star anise, ginger slices and garlic slices to stir fry until aroma.
- 7
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.
- 8
Pour in boiling water and simmer for around 1 hour. Use high fire to thicken the sauce.