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Chinese Pork Belly 红烧肉

Byamazingfoodstv


Happy Lunar New Year!!!  蛇年快乐

This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs. 

Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water

1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐

#chinesefood #lunarnewyear #porkbelly #cooking #asianfood

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31 Comments

  1. Happy Lunar New Year!!!  蛇年快乐

    This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs. 

    Ingredients
    • 1.5 pounds skin-on pork belly (Cut into large cubes)
    • 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
    • 40g Light Soy Sauce
    • 60g Dark Soy Sauce
    • 20g Rock Sugar (OR 15g White Sugar)
    • 1 inch Ginger Knob
    • 2-3 Anise Stars
    • 1 Stick Cassia Bark (OR Cinnamon
    • 2 Cups Pork Water

    1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
    2 Remove the meat, and save about 2 cups of the remaining pork water for later.
    3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
    4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
    5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
    6 Plate and enjoy. Happy year of the Snake. 蛇年快乐

    #chinesefood #lunarnewyear #porkbelly #cooking #asianfood

  15. I hate resellers/scalpers, they are the worst. I used to collect kpop stuff and it was really bad, and now I collect figurines and some anime figures, and on amazon, anime figures that were originally $20-25 are now $82! Like wtf, I'd be fine with a slight increase since it's no longer in production, like $30-35, but $82?? I later when on zenmarket, saw I could get one for like $25, then a month or so later it's the same ridiculous pricing as amazon!
    It's the same with concert tickets, and with "house flippers"…
    So yeah, resellers are the worst, and there 100% should be regulations on reselling.

  27. Braised pork is extremely common dish in vietnam that most family eat for lunch, dinner.

    In the southern Vietnam (including Saigon) traditionally southerners will cook the huge pot of braised pork for lunar new year with boiled duck/chicken egg to eat during LNY (Tết) as back then everything’s closed. In the north (like Hanoi) they don’t do that.

  30. For a more full meal, after the first blanch of the pork belly, add chopped chunky carrots near the end, green peas. Make a bowl of rice and you have yourself an easy complete meal with veg and carb.

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