Chinese Red Cooked Pork
Experience the rich, aromatic flavors of Chinese Red Cooked Pork, a luxurious, braised dish that’s a beloved staple of traditional Chinese cuisine. Featuring tender cubes of pork belly caramelized in sugar and simmered to perfection in a fragrant mix of Shaoxing wine, soy sauces, ginger, star anise, and cinnamon, this recipe delivers a perfect balance of sweet, savory, and umami flavors. The slow-braising technique ensures the pork is melt-in-your-mouth tender, while the glossy, reduced sauce clings to every bite. Ideal for pairing with steamed rice, this dish transforms humble ingredients into an indulgent feast, perfect for impressing at dinner parties or elevating a cozy night in. With its aromatic spices and classic cooking methods, this recipe captures the essence of authentic Chinese home cooking.
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Recipe Information
Ingredients
- 600 grams Pork belly
- 2 tablespoons Cooking oil
- 2 tablespoons Sugar
- 4 tablespoons Shaoxing wine
- 3 tablespoons Light soy sauce
- 2 tablespoons Dark soy sauce
- 6 slices Ginger
- 3 stalks Green onions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 400 ml Water
Instructions
Cut the pork belly into 2-inch cubes.
Bring a pot of water to a boil and blanch the pork belly cubes for 2-3 minutes to remove impurities. Drain and set aside.
Heat the cooking oil in a large skillet or wok over medium heat. Add the sugar and stir until it melts and turns a caramelized golden brown color.
Carefully add the blanched pork belly to the caramelized sugar, stirring to coat the pork evenly.
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine and allow the pork to absorb the flavors for 1-2 minutes.
Add the ginger slices, green onion stalks (tied into knots for easier removal later), star anise, and the cinnamon stick to the skillet.
Pour in the water, ensuring that the pork is mostly submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let the pork simmer gently for 60-75 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
Uncover the skillet during the last 10-15 minutes of cooking to allow the sauce to reduce and thicken. Stir frequently to coat the pork evenly in the glossy sauce.
Remove the green onions, star anise, and cinnamon stick. Transfer the red cooked pork to a serving dish and serve warm with steamed rice.
Nutrition Facts
Calories |
3601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.8 g | 443% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 27.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
