Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Pork
Braise
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Blanch · About 5 min
- Boil 700 g pork belly, cut into 3 cm cubes, 1500 ml water for 5 minutes; drain.
Brown · About 5 min
- Heat oil and sugar from 20 g sugar, 15 ml neutral oil, 40 ml light soy sauce, 15 ml dark soy sauce, 40 ml Shaoxing wine, 500 ml water, 20 g ginger, sliced, 2 star anise until amber. Carefully add pork and stir. Add remaining braise ingredients.
Check: Look for this result: amber.
Braise · About 90 min
- Cover and simmer gently 80–90 minutes until fork-tender; add hot water if nearly dry. Uncover and reduce sauce 5 minutes. Remove star anise.
Check: Look for this result: fork-tender; add hot water if nearly dry.
Tips
- Reduce the sauce only after pork is tender.
- Judge Red-Braised Pork Belly by the texture and doneness signs in its steps. Your pan and heat affect how long Red-Braised Pork Belly takes to cook.
Substitutions
- Use skinless pork shoulder for a less rich version.
Storage
- Get perishable Red-Braised Pork Belly into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Red-Braised Pork Belly within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Red-Braised Pork Belly to 74°C / 165°F, stirring or turning it for even heating. When Red-Braised Pork Belly is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Red-Braised Pork Belly includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Red-Braised Pork Belly becomes softer in storage.
Make ahead
- Cook Red-Braised Pork Belly one day ahead. Cool Red-Braised Pork Belly in shallow portions and promptly put them in the fridge. Reheat Red-Braised Pork Belly gently until it reaches 74°C / 165°F. Finish reheating Red-Braised Pork Belly before putting on fresh herbs or crisp toppings.
FAQ
What matters most when making Red-Braised Pork Belly?
Reduce the sauce only after pork is tender.
What can I substitute in Red-Braised Pork Belly?
Use skinless pork shoulder for a less rich version.
Can I prepare Red-Braised Pork Belly ahead?
Cook Red-Braised Pork Belly one day ahead. Cool Red-Braised Pork Belly in shallow portions and promptly put them in the fridge. Reheat Red-Braised Pork Belly gently until it reaches 74°C / 165°F. Finish reheating Red-Braised Pork Belly before putting on fresh herbs or crisp toppings.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
