Braised Pork Belly (红烧肉)
  1. Blanch pork belly in 10 cups cold water with 4 large slices ginger, 1 stalk scallion, and ¼ cup shaoxing wine

  2. Render out fat from the pork belly and reserve for caramel coating

  3. Create caramel coating using remaining rendered fat and ¼ cup rock sugar

  4. Coat the pork belly with the caramel mixture

  5. Braise the pork belly with dry aromatics (bay leaves, star anise, cinnamon), fresh aromatics (scallion whites and ginger slices), and water or lager beer to cover

  6. Season with 3 tbsp soy sauce, 1 tbsp dark soy, 2 tbsp shaoxing wine, and 2 tsp Chinese black vinegar

  7. Continue braising until pork belly is melt-in-your-mouth soft with perfect texture

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork Dish

Cuisine🇨🇳Chinese

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 3h

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