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Shanghai Braised Pork Belly
Indulge in the rich and comforting flavors of Shanghai with this exquisite braised pork belly. This beloved dish has been a staple in Chinese cuisine for centuries, celebrated for its succulent, melt-in-your-mouth pork that is beautifully infused with a sweet and savory sauce. The caramelization of sugar creates a glossy finish that enhances the depth of flavor, while the aromatic spices and Shaoxing wine elevate it to a culinary masterpiece. Perfectly served over fluffy steamed rice, this dish brings warmth and joy to any family gathering or special occasion, making it a true celebration of Chinese heritage.
Servings: 4-6
Ingredients
- Pork belly
- 2 pounds, cut into 1-inch thick pieces
- Water
- 2 cups
- Star anise
- 2 pieces
- Fresh ginger
- 1 thumb-sized piece, sliced
- Sugar
- 1/3 cup
- Shaoxing wine
- 1/2 cup
- Light soy sauce
- 1/4 cup
- Dark soy sauce
- 2 tablespoons
Instructions
- Begin by cutting the pork belly into 1-inch thick pieces to ensure even cooking.
- In a large pot or Dutch oven, heat over medium heat and add the sugar. Stir constantly until the sugar melts and turns a deep caramel color, being careful not to burn it.
- Once the sugar is caramelized, add the pork belly pieces to the pot, searing them until they are browned on all sides. This step allows the meat to absorb the sweet caramel flavor.
- Add the sliced ginger, star anise, dark soy sauce, light soy sauce, Shaoxing wine, and water to the pot. Ensure the pork is well-coated in the mixture.
- Cover the pot and reduce the heat to low. Allow the pork to simmer gently for about 2 hours, or until the meat is tender and the sauce has thickened beautifully.
- Once cooked, remove from heat and let it rest for a few minutes. Serve the braised pork belly with hot steamed rice, spooning the rich sauce over the top.
Dietary Information
Servings: 4-6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 2 hours • Calories: 550 • Fat: 40g • Carbs: 20g • Protein: 35g • Sodium: 1200mg • Sugar: 10g