Red Braised Pork Belly

| November 27, 2018 | 0 Comments


1kg pork belly (skin on, without bones)

1l chicken stock

100ml Shaoxing rice wine or Sherry

50g sugar

1 tsp salt

2 star anise pod

3 scallions

50g fresh ginger

100ml dark soy sauce

optional: corn starch

1 red Thai chili



1. Wash pork belly with cold water and use kitchen paper to make it dry.


2.  Then cut pork belly in big cubes.


3. Put the cubes in a dutch oven and add cold water. Heat it.


4. Cook for 15min


5. Remove the meat and wash with cold water. Drain. Also remove water.


6.  Add chick stock, ginger, trimmed scallions, soy sauce, sugar, rice wine, chili, star anis and salt to the pot (dutch oven or wok)


7. Add pork belly cubes and heat it.  Braise it for 1h on low heat.


8. After around 1h remove the meat and set aside. Also remove scallions and ginger.


9. Reduce the liquid


10. Optional add corn starch.  The sauce has to be sticky.


11. Add the meat and re-heat


12. Serve with steamed rice and optional pak choi. Drizzle with the green of scallion.  ENJOY


Category: Berlin Kitchen

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