Braised Pork Belly (红烧肉)
Tian
What Is Braised Pork Belly
Braised Pork Belly, known as 红烧肉 (Hong Shao Rou) in Chinese, is a beloved traditional dish in Chinese cuisine. The tender, juicy pork belly cooked slowly with flavorful and sweet sauces until it's melt-in-your-mouth soft is a comforting classic. The secret to its rich flavor and tender texture lies in the slow-cooking process, allowing the meat to absorb the tasty goodness of soy sauce, the sweetness of sugar, and the aromatic essence of ginger.
This dish holds a special place in the heart of Chinese food lovers, often reminding them of home-cooked meals. It's a common sight on dinner tables during family gatherings and special occasions. The flavorful sweetness of the pork paired with the mild heat from ginger creates a balanced, flavorful dish that's hard to resist.
The use of a cast iron wok is recommended for this recipe as it promotes even browning and caramelization, enhancing the flavor while reducing the risk of the meat sticking to the pan.
How To Make Braised Pork Belly
Ingredients
- Pork Belly (500g / ~1.1 pounds, skin on)
- Ginger (5 slices)
Sauce
- Soy Sauce
- Dark Soy Sauce
- Brown Sugar (or sugar)
- Rice Wine
- Water (500ml / ~2 cups)
Cooking Instructions
- Base Preparation: Wash the pork belly thoroughly to lessen the gamey taste, pat dry with kitchen paper. Cut it into 3-4 cm cubes (~1.5 inch). Slice 5 pieces of ginger. Boil 500ml of water.
- Sear the Pork Belly: Heat 1 tablespoon of oil in a cast iron wok on medium-high for about 15 seconds. Reduce to medium-low heat, place pork belly cubes in a single layer and sear one side for about 4-5 minutes, then flip to sear the other side for another 4 minutes.
- Sugar Addition: Over medium-low heat, add 1 tablespoon of brown sugar or sugar to the wok. Stir the meat and sugar together for about 3 minutes.
- Combine Sauces and Ginger: Add 4 tablespoons of rice wine, 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, and the ginger slices. Ensure the pork belly pieces are evenly coated with the sauce.
- Liquid Addition: Pour in the 500ml hot water. Increase the heat to bring the liquid to a boil. Cover the wok, lower the heat to a gentle simmer, and let it simmer for 45-50 minutes. Stir occasionally to prevent burning, add hot water if it gets too dry.
- Thicken: Remove the lid, turn up the heat, and stir the pork cubes constantly until the sauce thickens to your desired consistency, about 2 minutes.
Enjoy!
Indulge in the rich flavors of Braised Pork Belly, and feel free to adjust the seasoning to your taste. Serve over steamed rice with blanched vegetables like bok choy for a complete meal. Share your creations in the comments below!
