Red-Cooked Pork Belly

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 cups (950 ml) water 4 cups (950 ml) water
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1 cup (240 ml) Shaoxing wine 1 cup (240 ml) Shaoxing wine
• 1/2 cup (100 g) rock sugar 1/2 cup (100 g) rock sugar
• 6 cloves garlic, crushed 6 cloves garlic, crushed
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 3 green onions, chopped (for garnish) 3 green onions, chopped (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 20g
• Fiber: 1g
• Salt: 3g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the pork belly for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, combine soy sauce, Shaoxing wine, rock sugar, garlic, ginger, star anise, and cinnamon sticks. Stir until the sugar dissolves.
3. 3.
   Add the blanched pork belly to the pot and bring the liquid to a boil. Reduce the heat to low, cover, and simmer for 2 hours, or until the pork is tender.
4. 4.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice into thick pieces.
5. 5.
   Strain the braising liquid and return it to the pot. Simmer over medium heat until the sauce thickens slightly.
6. 6.
   Place the sliced pork belly back into the pot and coat it with the thickened sauce.
7. 7.
   Serve the Red-Cooked Pork Belly hot, garnished with chopped green onions and fresh cilantro leaves.

Treat your ingredients with care...

• Pork Belly — Choose a piece with a good balance of meat and fat for the best texture and flavor.
• Shaoxing Wine — If unavailable, you can substitute with dry sherry or rice wine.
• Rock Sugar — If you can't find rock sugar, you can use regular granulated sugar as a substitute. However, the flavor may differ slightly.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the braising liquid while simmering.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better as the flavors develop.

Serving advice

Red-Cooked Pork Belly is traditionally served with steamed rice or alongside stir-fried vegetables. The rich flavors of the dish pair well with the simplicity of plain rice, allowing you to savor every bite.

Presentation advice

To present the dish beautifully, arrange the sliced pork belly on a serving platter and pour the thickened sauce over it. Garnish with chopped green onions and fresh cilantro leaves for a pop of color.