Easy

Red Braised Pork Belly

Name: Red Braised Pork Belly
Prep time: 15 min
Cook time: 1 hr 45 min
Total time: 2 h
Yield: 5 servings
Ingredients: 1 block Pork Belly; Pork Belly Boil; 1/2 cup Green Onion; 1 tbsp. Fresh Ginger; 2 tbsp. Cooking Wine; Pork Belly Stew; 1 tbsp. Vegetable Oil; 1/2 cup Sugar; 3 cup 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

Chef Bao Qiu

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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.

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr 45 min

TOTAL TIME: 2 hr

5 SERVING

Ingredients:

1 block Pork Belly
Pork Belly Boil
1/2 cup Green Onion
1 tbsp. Fresh Ginger
2 tbsp. Cooking Wine
Pork Belly Stew
1 tbsp. Vegetable Oil
1/2 cup Sugar
3 cup 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

Directions:

Step 1

Place the pork belly in a pan, add green onion, ginger, cooking wine and water, cook for 15 minutes on high heat.

Step 2

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.

Step 3

Use 2 blanched green onions to tie each individual piece of pork into a parcel like package.

Step 4

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.

Step 5

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.

Step 6

Meanwhile, peel and slice the daikon, add to the bowl and season with salt. Marinate for 5 minutes.

Step 7

After marinated, squeeze out the water and transfer to a bowl, then add sugar and white vinegar, mix well, and set aside.

Step 8

Cut off the ends of the bok choy, cut in half vertically.

Step 9

Boil a pot of water, add salt and oil, add bok choy, bring to a boil, drain and transfer to a bowl.

Step 10

Take out the pork from the oven.

Step 11

Transfer the pork to a plate, filter the soup to a saucepan, bring to a boil, add cornstarch and water mixture, set aside.

Step 12

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.

Step 13

Serve immediately.