Red Braised Pork Belly

Name: Red Braised Pork Belly
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs skin-on pork belly, cut into 2-inch cubes; 1/4 cup soy sauce; 2 tbsp dark soy sauce; 1/4 cup Shaoxing rice wine (or dry sherry); 2 oz rock sugar (or brown sugar); 6 slices fresh ginger, sliced; 4 green onions, tied in a knot; 2 whole star anise; 1 stick cinnamon stick; 2 tbsp vegetable oil; 2 cups water

The famous hong shao rou of Chinese cuisine: thick cubes of pork belly slow-braised in soy sauce, Shaoxing wine, and rock sugar until glossy, tender, and melt-in-your-mouth rich. Plan ahead: the braise takes about 90 minutes of simmering.

120 minMediumServes 4560 cal/serving

ChineseDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeLow-SodiumNightshade-Free

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Ingredients

2 lbs skin-on pork belly, cut into 2-inch cubes
1/4 cup soy sauce
2 tbsp dark soy sauce
1/4 cup Shaoxing rice wine (or dry sherry)
2 oz rock sugar (or brown sugar)
6 slices fresh ginger, sliced
4 green onions, tied in a knot
2 whole star anise
1 stick cinnamon stick
2 tbsp vegetable oil
2 cups water

Instructions

1

Bring a large pot of water to a boil. Add 2 lbs cut into 2-inch cubes skin-on pork belly and blanch for 5 minutes. Drain and rinse under cold water. Pat dry.
2

Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium heat. Add 2 oz rock sugar (or brown sugar) and stir until it melts and turns a deep amber caramel, about 3 minutes. Watch carefully to avoid burning.
3

Add the blanched pork belly to the caramel. Stir and toss until each piece is coated, about 2 minutes.
4

Add 1/4 cup Shaoxing rice wine (or dry sherry), 1/4 cup soy sauce, and 2 tbsp dark soy sauce. Stir to combine.
5

Add 6 slices sliced fresh ginger, 4 tied in a knot green onions, 2 whole star anise, 1 stick cinnamon stick, and 2 cups water. The liquid should come about halfway up the pork.
6

Bring to a boil, then reduce heat to the lowest simmer. Cover and cook for 1 hour, turning the pork every 20 minutes.
7

Uncover, increase heat to medium, and cook for an additional 20-30 minutes, turning occasionally, until the sauce has reduced to a thick, glossy glaze. The pork should be fork-tender, registering above 195°F (90°C) internally.
8

Remove the star anise, cinnamon stick, ginger, and green onions. Serve over steamed rice.

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Questions

How much time should I plan for Red Braised Pork Belly?

As written, 120 minutes: 20 of prep and 100 of cooking. The longest single stretch is step 6 (1 hour): "Cover and cook for 1 hour, turning the pork every 20 minutes."

What internal temperature should Red Braised Pork Belly reach?

For Red Braised Pork Belly, the target internal temperature is 195 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Why blanch first in Red Braised Pork Belly?

Step 3 reads: "Add the blanched pork belly to the caramel." The quick boil in step 3 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of Shaoxing wine in Red Braised Pork Belly?

The entry for Red Braised Pork Belly calls for 1/4 cup Shaoxing rice wine (or dry sherry). In its place: Dry sherry is the standard stand-in, measure for measure. For no alcohol, use chicken stock with a splash of rice vinegar.

Can I make Red Braised Pork Belly gluten-free?

Yes. The gluten in Red Braised Pork Belly is 1/4 cup soy sauce, 2 tbsp dark soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How much protein is in Red Braised Pork Belly?

One serving (the recipe makes 4) has 39 g of protein in about 560 calories, alongside 58 g carbohydrate and 19 g fat, plus 11 g fiber and 176 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Red Braised Pork Belly keep?

Refrigerate what is left of Red Braised Pork Belly within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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