I absolutely adore this recipe for red-braised pork belly because it turns into this rich, caramelized hug of flavors that just melt in your mouth, bringing a comforting, indulgent vibe to every meal. Plus, the blend of spices and soy creates a complex, umami depth that feels like a culinary adventure right from my own kitchen!
I savor creating hearty and flavorful dishes, and my Red Cooked Pork Belly captures the true essence of traditional Chinese cuisine. With 1.5 pounds of pork belly, a balance of soy sauce and Shaoxing wine, and spices like star anise and cinnamon, this dish is both savory and aromatic.
The addition of garlic and ginger, a kitchen mistress’s secret for deep flavor, takes it over the top. And the sugar?
Well, that’s what makes the glaze. But really, I think the best nutritional profile this dish has is from the protein in the pork.
And the flavor.
Ingredients
Pork belly has loads of protein and fat and offers a taste and mouthfeel that’s hard to beat.
Sugar: Adds sweetness and deep, rich color to the dish by caramelizing.
Shaoxing wine: Contributes to the depth and complexity of savory and umami flavors.
Umami-packed Soy Sauce lends a salty depth to the dish.
Dark soy sauce: Provides color and a somewhat sweeter, more concentrated soy flavor.
Star anise: Gives off a warm scent resembling licorice, and enhances the dish’s aroma.
Ginger: Contributes a lively, zesty spice that balances the richness of the pork.
Ingredient Quantities
- 1.5 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1 piece star anise
- 1 small cinnamon stick
- 1-inch piece ginger, sliced
- 2 cloves garlic, smashed
- 2 stalks green onions, white parts only
- 2 cups water, or enough to cover the pork
- Salt, to taste
Instructions
1. Vegetable oil in a large pot, medium heat. Pork belly cubes, sear. Brown on all sides.
2. Take the pork out of the pot and place it somewhere safe. Get the sugar and pour it into the pot; then, using a spatula or wooden spoon, stir the sugar constantly. Do not stop stirring! Once it starts to melt, you can give it a little help by jiggling the pot; just make sure not to use too much force.
3. The pot is returned to the seared pork belly, which is then mixed with the caramelized sugar. The end goal of this step, similar to the one preceding it, is to ensure that the pork is well coated with a mixture that puts the “candy” in candied pork belly.
4. Combine the pot with the Shaoxing wine, the soy sauce, the dark soy sauce, the star anise, and the cinnamon stick. Add them in and stir, make sure they’re mixing well.
5. Introduce the ginger slices, crushed garlic, and white sections of the green onions into the cooking vessel.
6. Add enough water to submerge the pork completely. Bring to a boil.
7. When it starts to boil, decrease the heat to low, cover the pot, and allow it to simmer gently for approximately 90 minutes—or until the pork is tender.
8. Check occasionally, ensuring there’s enough liquid, and add more water if necessary. Stir.
9. Once the pot has been simmered, remove the lid, and turn the heat up to medium. Allow the sauce to reduce until it thickens and glazes the pork.
10. Add salt as needed to taste and serve the red-braised pork belly hot. Garnish with more green onions if you’re in the mood for that.
Equipment Needed
1. Large pot with lid
2. Stove
3. Spatula or wooden spoon
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Tongs or slotted spoon (for removing pork)
9. Serving plate or dish
FAQ
- Q: What cut of meat is best for this recipe?Pork belly is the perfect cut for red cooking. Its rich flavor and tender texture, after slow cooking, make it conducive for such red-cooked dishes as red-braised pork, red-cooked tofu, and a personal favorite, soy sauce and sugar long-braised cabbage.
- Q: Can I substitute Shaoxing wine?Yes, if Shaoxing wine is unavailable, use dry sherry or a mild rice wine as a substitute.
- Q: Is there an alternative to dark soy sauce?If dark soy sauce cannot be found, combine light soy sauce with a small amount of molasses to mix in for color and flavor.
- Q: How long does it take to cook the pork belly?Pork should be simmered until tender, which typically takes about 1 to 1.5 hours.
- Q: Can this be made in advance?A: Yes, prepared a day ahead, red cooked pork belly often tastes better, allowing flavors to deepen.
- Q: How do I store leftovers?To keep for longer periods, store in an airtight container in the refrigerator for up to 3 days. For extended preservation, freeze in an airtight container.
- Q: Can I make this dish spicy?A: Certainly, add dried chili or chili oil to provide heat according to your preference.
Substitutions and Variations
– 2 tablespoons vegetable oil: You can replace this with peanut oil or canola oil for a slightly different flavor profile.
– 1/4 cup Shaoxing wine: Use dry sherry or mirin as a substitute. Note that mirin is sweeter.
Use tamari for a gluten-free option: 1/4 cup soy sauce.
– 1/4 cup dark soy sauce: Substitute with a blend of standard soy sauce and a touch of molasses to achieve the desired depth of color and flavor.
– 1 piece star anise: If you don’t have star anise, use 1/2 teaspoon Chinese five-spice powder.
Pro Tips
1. Balanced Caramelization: When caramelizing the sugar, keep your heat moderate to avoid burning. As soon as the sugar develops an amber color, return the pork to the pot to coat it with the caramel. This will give the pork a beautiful glaze without any bitter notes.
2. Aromatic Infusion: Slightly bruise the star anise and cinnamon stick before adding them to the pot. This will help release their essential oils more effectively, enhancing the fragrance and depth of flavor in your braise.
3. Layered Flavor with Wine: Allow the Shaoxing wine to reduce slightly after adding it to the pot, before mixing in the soy sauces. This concentrates the wine’s flavor, adding an extra dimension to the dish.
4. Consistent Texture: Cut the pork belly pieces into equal-sized cubes to ensure even cooking. This way, each piece will have a consistent texture—tender on the inside, with a flavorful, sticky glaze on the outside.
5. Perfect Final Reduction: Towards the end, when reducing the sauce, stir frequently and monitor the heat to avoid burning. This step is crucial for achieving a rich, glossy glaze that clings to the pork, concentrating all the flavors.
Red Cooked Pork Belly Recipe
My favorite Red Cooked Pork Belly Recipe
Equipment Needed:
1. Large pot with lid
2. Stove
3. Spatula or wooden spoon
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Tongs or slotted spoon (for removing pork)
9. Serving plate or dish
Ingredients:
- 1.5 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1 piece star anise
- 1 small cinnamon stick
- 1-inch piece ginger, sliced
- 2 cloves garlic, smashed
- 2 stalks green onions, white parts only
- 2 cups water, or enough to cover the pork
- Salt, to taste
Instructions:
1. Vegetable oil in a large pot, medium heat. Pork belly cubes, sear. Brown on all sides.
2. Take the pork out of the pot and place it somewhere safe. Get the sugar and pour it into the pot; then, using a spatula or wooden spoon, stir the sugar constantly. Do not stop stirring! Once it starts to melt, you can give it a little help by jiggling the pot; just make sure not to use too much force.
3. The pot is returned to the seared pork belly, which is then mixed with the caramelized sugar. The end goal of this step, similar to the one preceding it, is to ensure that the pork is well coated with a mixture that puts the “candy” in candied pork belly.
4. Combine the pot with the Shaoxing wine, the soy sauce, the dark soy sauce, the star anise, and the cinnamon stick. Add them in and stir, make sure they’re mixing well.
5. Introduce the ginger slices, crushed garlic, and white sections of the green onions into the cooking vessel.
6. Add enough water to submerge the pork completely. Bring to a boil.
7. When it starts to boil, decrease the heat to low, cover the pot, and allow it to simmer gently for approximately 90 minutes—or until the pork is tender.
8. Check occasionally, ensuring there’s enough liquid, and add more water if necessary. Stir.
9. Once the pot has been simmered, remove the lid, and turn the heat up to medium. Allow the sauce to reduce until it thickens and glazes the pork.
10. Add salt as needed to taste and serve the red-braised pork belly hot. Garnish with more green onions if you’re in the mood for that.
