Shanghai Red braised pork (上海紅燒肉)
Author: Mike Hsu
Recipe type: Main
Cuisine: Chinese
Serves: 4 servings
- 1 ½ pound of pork belly
- 1” ginger sliced
- 4-6 cloves garlic whole
- 1 stalk green onions
- ¼ cup brown sugar
- 2 tsp salt
- 1 clove star anise
- ¼ cup shaoxing wine
- cut up pork belly into about ¾” squares
- put pork into pot of cold water
- add ½ of the sliced ginger
- bring the pot to a boil then turn down the heat to a low simmer
- simmer for about 20 minutes
- remove the pork
- in a saute pan (or wok), add 1 tbsp of oil and brown sugar and heat up
- melt the sugar while stirring constantly and allow it to caramelize (but do not burn)
- add in pork and stir for about 1-2 minutes until pork is coated with caramelized sugar
- add remaining ingredients (ginger, garlic, green onion, star anise, and salt) along with the shaoxing wine
- add enough water to cover the pork and bring liquid to a boil
- turn to medium heat so it’s a rolling boil and cover
- continue cooking for about 15 minutes and then uncover
- turn to high heat and reduce the sauce
- serve over a bowl of fluffy rice
Recipe by It's My Dish at https://itsmydish.com/shanghai-red-braised-pork/
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