Cuisine Category

Chinese recipes

Key Ingredient

Food Category

Meat recipes

Red braised pork recipe

Created by Yichun Chen

1 comments

Enlarge text

Rating:

5/ 5 stars 5 Votes

Listen

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.

Cuisine: Chinese
Prep Time: 30 min(s)
Cook Time: 2 hr(s) 20 min(s)
Serves 4

The key to this dish, says chef Yichun Chen, is to keep the skin on the pork pieces, which adds flavour. The pork meat is matched well with the sweet sugar and dark soy sauce, giving the dish fabulous flavour.

Ingredients

500g pork belly (with skin)
2 tbsp oil
500ml stock
30g fresh ginger, crushed
50g shallots (2 strings), cut into 4 sections
2 tbsp Chinese cooking wine
1/2 tsp salt
1/2 star anise
1-2 dry red chillies
10g cinnamon
2 tbsp dark soy sauce

View conversion table

Preparation

Blanch the pork for about 2 minutes in boiling water. Remove and rinse under cold running water. Cut the pork into 3-4cm pieces. (It's essential to leave each piece with a layer of skin and a mixture of lean meat and fat.)

Heat the oil in a wok until smoking point. Add the pork and stir-fry for 2-3 minutes. Add the stock, ginger, shallots, cooking wine, salt star anise, chilli, cinnamon and soy sauce. Stir to combine.

Bring to the boil. Skim any impurities off the surface, then reduce heat to low and simmer for 2 hours, stirring occasionally, until the meat is tender and the liquid reduces.

Serve hot.

If you enjoyed this Red braised pork recipe then browse more Chinese recipes, meat recipes and our most popular hainanese chicken rice recipe.

Chinese Restaurants

Displaying 10 of 813 Chinese Restaurants.

	Restaurant	Book Online	Suburb
1.	Eastern Garden Chinese Restaurant		Toorak Gardens
2.	Zen		Magill
3.	Greenwood Seafood Restaurant		North Sydney
4.	Harry's Singapore Chilli Crab		Sydney
5.	Dragonfly Theatre & Cabaret Restaurant		Tullamarine
6.	Asian Cafe		City
7.	The Chairman and Yip		City
8.	China Tea Club		Lyneham
9.	Lakeview Restaurant		Tuggeranong
10.	Leong Kitchen		Campbell

View all Chinese restaurants | Start a new search

Comments (1)

12 Feb 2012 09:16 AEST

john buikhuisen

uki

pork

it does not say what sort of stock to be used, also the chefs comment says how the sweet sugar and soy enhances the flavour but the recipe does not have any sugar included so how much sugar does one use? cheers john buikhuisen

Agree(0 people agree)

Disagree(0 people disagree)

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Deep frying

If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.

Glossary

Soba

Japanese buckwheat noodles made with fresh buckwheat in season. Prized for their health properties, they are used in soups or served "dry", blanched and accompanied with meat or vegetables and soy and Mirin.