View source for Recipe:Chinese/Red-Braised Pork Belly

{{RecipeCard
|name=Red-Braised Pork Belly 红烧肉
|cuisine=Chinese
|region=Shanghai
|category=
|difficulty=3
|equipment=
|keyword=skin-on pork belly, soy sauce, dark soy sauce, shaoxing wine, rock sugar
|description=
|source=Brittani's Almanac
|ingredients=
* 1kg skin-on pork belly (5cm cubes)
* 4 tbsp soy sauce
* 3 tbsp dark soy sauce
* 3 tbsp Shaoxing wine
* 3 tbsp rock sugar
* 3 cups water
* 3 slices ginger
* 2 star anise
* 1 cinnamon stick
* 2 stalks green onion
|steps=
# '''Step 1''' — Blanch pork 5 min; drain and pat dry.
# '''Browning''' — Brown pork in 1 tbsp oil on all sides, 5 min. Remove excess fat.
# '''Adding''' — Add rock sugar to pot; melt and caramelize over medium. Add pork; coat in caramel.
# '''Adding''' — Add soy sauces, wine, ginger, star anise, cinnamon, green onion, water. Bring to boil.
# '''Reducing''' — Reduce heat; braise covered 1.5 hours. Uncover; simmer 30 min until sauce reduces and coats pork.
# '''Serving''' — Serve with steamed rice.
}}