Chinese · Dinner
Glazed Braised Pork Belly
Shanghai Red-Braised Pork Belly
Pork belly slow-braised in Shaoxing wine, dark soy, and rock sugar until meltingly tender and lacquered.
$
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
742Calories
38gProtein
42gFat
64gCarbs
8gSugar
2gFiber
1240mgSodium
115mgChol
Goes well with
Malbec (Mendoza)Malbec (Mendoza) — A medium-bodied red w...
local
Shaoxing Rice Wine (warmed)Shaoxing Rice Wine (warmed) — A crisp, d...
international
Instructions
1
Prep
Cut 500g pork belly into 4cm cubes. Slice 2–3 pieces ginger, tie 1–2 spring onion stalks in a knot, measure Shaoxing wine, dark soy, light soy, rock sugar, water, and star anise. Halve 250g choy sum lengthways. Mince 1 garlic clove. Cook 400g jasmine rice separately.
2
Boil
Blanch pork belly in boiling water 2–3 minutes. Drain, rinse under cold water, pat completely dry with paper towel.
3
Braise 1
Heat 1.5 tsp oil in a medium casserole over medium heat. Add 20g rock sugar, stir 2–3 minutes until deep amber caramel forms. Add pork, toss quickly to coat evenly in caramel.
4
Braise 2
Add Shaoxing wine, dark soy, light soy, ginger, spring onion knot, star anise, and 200ml water. Bring to boil, skim foam, reduce to lowest heat. Cover and braise 50–55 minutes, turning pork every 15–18 minutes until tender.
5
Reduce
Remove lid, increase heat to medium. Reduce sauce 15–18 minutes, turning pork frequently, until thick, glossy, and lacquered. Discard ginger, spring onion, and star anise.
6
Boil 2
While sauce reduces, blanch choy sum in boiling salted water 1–2 minutes until bright green and tender. Drain well. Fry minced garlic in 1 tsp oil 20–30 seconds, pour over greens with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil, toss to coat.
7
Plate
Arrange steamed jasmine rice on serving plates, top with braised pork belly and lacquered sauce, place garlic greens alongside. Serve immediately while pork is warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) pork belly
- 60ml (1/4 cup) Shaoxing rice wine
- 1.5 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 20g (0.7 oz) rock sugar
- 200ml (3/4 cup + 1 tbsp) water
- 5g (1.5 tsp) fresh ginger
- 22g (small handful) scallion
- 1 star anise
- 1.5 tsp neutral oil
- 250g (8.8 oz) choy sum or bok choy
- 22ml (1.5 tbsp) oyster sauce
- 0.5 tsp sesame oil
- 1 garlic clove
- 400g (14.1 oz) jasmine rice