Red Braised Pork Belly with Star Anise
Cubes of pork belly slowly braised in soy, rice wine and caramelised rock sugar until meltingly soft and lacquered. Serve with rice and greens.
Ingredients
- Skin-on pork belly800 g
- Shaoxing rice wine4 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Rock sugar40 g
- Ginger30 g
- Spring onions4 pc
- Star anise2 pc
- Cinnamon stick1 pc
- Vegetable oil1 tbsp
Method
- 01
Cut the pork into 3 cm cubes, put them in a pan of cold water, bring to the boil and boil for 5 minutes, then drain and rinse.
- 02
Heat the oil and rock sugar in a wok over medium-low heat, stirring, for 5 minutes until the sugar melts and turns deep amber.
- 03
Add the pork and turn it for 3 minutes to coat in the caramel, then add the sliced ginger, spring onion pieces, star anise and cinnamon and fry for 1 minute.
- 04
Pour in the rice wine, both soy sauces and enough hot water to just cover the pork. Bring to the boil, then cover and simmer very gently for 75 minutes until the pork is tender.
- 05
Uncover, turn up the heat and bubble for 10-15 minutes, stirring often, until the sauce reduces to a sticky glaze that clings to the pork.
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