Red-Braised Pork Belly Over Jasmine Rice
20m prep 3h cook 3h ready
A classic Shanghainese red-braised pork belly, slow-cooked in a rich soy sauce and spice mixture until tender and lacquered. Served over jasmine rice.
Ingredients
- 3 lb pork belly cut into 2-inch cubes
- 1 fresh ginger sliced into 4 pieces
- 4 scallions cut into 3-inch pieces
- 1/3 cup dark brown sugar packed
- 1/2 cup Shao-hsing wine or dry sherry
- 1/2 cup dark soy sauce
- 1/2 cup light soy sauce
- 4 cup chicken stock preferably homemade
- 4 star anise
- 2 stick cinnamon
- 1/3 cup hoisin sauce
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.2 mg
- Iron: 2.23 mg
- Magnesium: 34.6 mg
- Phosphorus: 263 mg
- Potassium: 646 mg
- Zinc: 2.26 mg
Let's Cook
-
Step 1.
Slice the pork belly into 1-inch-thick strips, then cut into chunks about 1 inch thick and 3 inches long.
-
Step 2.
In a wok over medium-high heat, combine the ginger, scallions, brown sugar, wine, dark soy sauce, light soy sauce, chicken stock, star anise, and cinnamon. Add the pork pieces. If the liquid does not cover the pork, add enough water to just cover.
-
Step 3.
Bring the liquid to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cook the pork, stirring occasionally, until tender when pierced with a knife, about 3 hours.
-
Step 4.
Strain out and discard the ginger, scallions, star anise, and cinnamon from the braising liquid. Use a ladle to skim off and discard the clear fat that has collected on the surface.
-
Step 5.
Remove the pork from the braising liquid and set aside. Add the hoisin sauce to the braising liquid and simmer for 15 to 20 minutes, until slightly thickened.
-
Step 6.
Return the pork to the sauce and heat thoroughly, stirring to coat. Serve the pork and sauce over steamed rice.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.