This is one of the most popular pork belly dishes in Chinese cuisine. The sweet and savory flavor of the sauce and the tender meat is a crowd-pleaser for any occasion. It’s usually served with leafy vegetables and eaten over white rice but it’s also a great topping for noodles, lettuce, and buns.
Red Braised Pork Belly
SERVING: 5 People
TIME: 2 hr
- 1 block Pork Belly
- ⧔【 Pork Belly Boil 】
- ½ cup Green Onion
- 1 tbsp Fresh Ginger
- 2 tbsp Cooking Wine
- ⧔【 Pork Belly Stew 】
- 1 tbsp Vegetable Oil
- ½ cup Sugar
- 3 cups Water
- 1 tbsp Soy Sauce
- 1 tsp Red Yeast Rice [Optional]
- 1 stalk Cinnamon Stick
- 2 leaves Bay Leaf
- 3 pieces Star Anise
- 1 tbsp Fresh Ginger
- 2 stalks Green Onions
- 1 tsp Ground Salt
- 1 cup Daikon
- 1 tsp Ground Salt [For Marinate]
- 1 tbsp Sugar [For Seasoning]
- 1 tbsp White Vinegar [For Seasoning]
- 2 bundles Shanghai Bok Choy
- ⧔【 For Shanghai Bokchoy 】
- 2 tsp Ground Salt
- 1 tbsp Cooking Oil
- ⧔【 For Slurry 】
- 2 tsp Corn Starch
- 1 tbsp Water
Place the pork belly in a pan, add green onion, ginger, cooking wine and water, cook for 15 minutes on high heat.
Remove the pork belly to a big bowl, clean with water, and pat dry with a paper towel. Cut roughly into 2-inch cubes, add to a plate, and set aside.
Use 2 blanched green onions to tie each individual piece of pork into a parcel like package.
Heat a skillet, melt the sugar with vegetable oil, pour the water to the pan when the sugar turns brown, add soy sauce, red yeast rice, cinnamon stick, bay leaf, star anise, smashed ginger, green onion, and salt.
Return the pork belly to the pan when the soup is boiling. Shower the pork belly with the soup, cover the lid then transfer to the oven to bake for 1.5 hours at 193°C/380°F.
Meanwhile, peel and slice the daikon, add to the bowl and season with salt. Marinate for 5 minutes.
After marinated, squeeze out the water and transfer to a bowl, then add sugar and white vinegar, mix well, and set aside.
Cut off the ends of the bok choy, cut in half vertically.
Boil a pot of water, add salt and oil, add bok choy, bring to a boil, drain and transfer to a bowl.
Take out the pork from the oven.
Transfer the pork to a plate, filter the soup to a saucepan, bring to a boil, add cornstarch and water mixture, set aside.
Add bok choy to the serving plate, add pork belly, pour the sauce on top of the pork, add pickled daikon on top of the pork, garnish with pea shoots and edible flower.
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