Red Braised Pork Belly: A Shanghai Classic

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Blanch the pork belly: Place the pork belly in a pot and cover with cold water. Bring to a boil over high heat. This step removes impurities and helps to tenderize the meat. Once boiling, cook for 5 minutes, then drain and rinse the pork belly thoroughly under cold water. You'll see a lot of scum released; that's what you want to get rid of.

   ~10 min

   Tip: Don't skip the blanching step; it significantly improves the final flavor and texture.
2. 2

   Cut the blanched pork belly into roughly 2-inch cubes. This ensures even cooking and a satisfying bite. Uniform pieces help the pork cook at the same rate, preventing some pieces from being overcooked while others are undercooked. Set aside.

   ~5 min

   Tip: Use a sharp knife to make clean cuts.
3. 3

   In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the pork belly cubes and sear them on all sides until lightly browned. Searing adds depth of flavor through the Maillard reaction. Don't overcrowd the pot; work in batches if necessary.

   ~10 min

   Tip: Ensure the pot is hot before adding the pork to get a good sear.
4. 4

   Add the ginger slices, smashed garlic cloves, star anise, and cinnamon stick to the pot. Cook for 1-2 minutes until fragrant. This blooming of the spices releases their essential oils, infusing the pork belly with their aroma.

   ~2 min

   Tip: Be careful not to burn the garlic.
5. 5

   Pour in the soy sauce, dark soy sauce, Shaoxing rice wine, and brown sugar. Stir well to coat the pork belly evenly. The dark soy sauce contributes to the rich color and adds a touch of sweetness. Make sure the sugar dissolves completely.

   ~3 min

   Tip: Adjust the amount of brown sugar to your preference for sweetness.
6. 6

   Pour in the chicken broth, ensuring the pork belly is mostly submerged. Bring the mixture to a boil. The broth provides moisture and helps to create a tender, flavorful braise. If needed, add a bit more broth to cover.

   ~5 min

   Tip: Use low-sodium broth to control the saltiness of the dish.
7. 7

   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork belly is incredibly tender. Check the pork belly periodically to ensure it isn't sticking to the bottom of the pot. The long, slow braise is key to achieving the desired melt-in-your-mouth texture.

   ~120 min

   Tip: Maintain a gentle simmer throughout the braising process.
8. 8

   Remove the lid and increase the heat to medium. Continue to simmer for another 20-30 minutes, allowing the sauce to reduce and thicken into a glossy glaze. This step concentrates the flavors and creates a beautiful visual appeal. Stir occasionally to prevent sticking.

   ~25 min

   Tip: Watch the sauce carefully to prevent it from burning.
9. 9

   Remove the star anise and cinnamon stick before serving. These spices have imparted their flavor, and their texture isn't pleasant to eat. Discard them.

   ~1 min

   Tip: Use tongs or a slotted spoon to easily remove the spices.
10. 10

    Serve the Red Braised Pork Belly hot over steamed rice or noodles. Garnish with chopped scallions or cilantro, if desired. The rice or noodles will soak up the delicious braising sauce. Enjoy!

    ~5 min

    Tip: A side of stir-fried greens complements the richness of the pork belly.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts