Cubes of pork belly slow-braised in soy sauce, Shaoxing wine, sugar, and warm spices until meltingly tender with a glossy mahogany glaze. The quintessential Chinese comfort food.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
Equipment Needed
wok
clay pot
Instructions
-
1
Blanch pork belly cubes in boiling water for five minutes, drain and rinse.
-
2
Melt sugar in a dry wok until amber, then add pork and coat in caramel.
-
3
Add soy sauces, wine, ginger, scallions, star anise, cinnamon, and water to cover.
-
4
Bring to a boil then reduce to a gentle simmer for ninety minutes.
-
5
Remove lid and reduce sauce until thick and glossy, coating each piece.
💡
Did You Know?
This was reportedly Mao Zedong favorite dish and is sometimes called Chairman Mao Red-Braised Pork in Hunan.
Chef's Notes
Equipment Tips
- wok
- clay pot
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!