0:00 / 3:38

Traditional Red Braised Pork

Name: Traditional Red Braised Pork
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: pork belly; Leek or Scallion; ginger; star anise; soy sauce; dark soy sauce; rock sugar; Shaoxing wine; five-spice powder; white pepper powder; Salt; Cooking oil; boiling water

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 75 minsscheduleTotal: 85 minsoutdoor_grillBraised

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:20

warningStay safe

Wash hands and cutting board thoroughly after handling raw pork to prevent cross-contamination. Raw meat contains bacteria; do not touch ready-to-eat ingredients after handling it.

Slice ginger into 2 big slices, leek into 2 big slices; cut 500g skin-on pork belly into 2cm cubic pieces and set aside.

lightbulb

Watch out

Cut pork belly into uniform sizes, otherwise they will cook unevenly during simmering.

Ingredients:gingerLeek or Scallionpork belly

Tools:chef's knifecutting board

Active Cooking

00:00:39

Heat 1 tbsp cooking oil in a small pan over medium heat. Add 50g rock sugar and stir continuously. When sugar softens, add 1 tbsp boiling water to melt it faster. Keep stirring until fully melted and caramel-golden, then pour in 1/3 cup boiling water (about 80ml) to form caramel syrup and set aside.

local_fire_departmentmedium heat, about 3 minutes

lightbulb

Watch out

Stir continuously while caramelizing sugar. Adding boiling water causes vigorous bubbling

keep distance to avoid burns

Ingredients:Cooking oil (1 tbsp)rock sugar (50 g)boiling water (100 ml)

Tools:wooden spatulasaucepan

Active Cooking

00:01:25

Add 1 tbsp cooking oil to a pan over medium heat. Put in 500g cubed pork belly and fry, turning occasionally, until all sides are golden brown and rendered, then remove and set aside on paper towels.

local_fire_departmentmedium heat, about 4 minutes

lightbulb

Watch out

Pork skin pops easily when heated

stand back while turning to prevent oil splashes

Ingredients:Cooking oil (1 tbsp)pork belly (500 g)

Tools:Frying pan

Active Cooking

00:01:57

In a deep pot, heat 1 tbsp oil over medium heat. Sauté 2 ginger slices, 2 leek slices, and 1 star anise until fragrant. Turn to low heat, add 1 tbsp dark soy sauce and 2 tbsp light soy sauce, then add fried pork belly. Pour in 1.5 cups Shaoxing wine, caramel syrup, 0.5 tsp salt, 0.25 tsp white pepper, and 0.25 tsp five spice powder. Ensure liquid fully covers the pork (add water/wine if needed). Cover lid and simmer over low heat for 1 hour.

local_fire_departmentMedium heat to stir-fry aromatics, then low heat covered for 1 hour

lightbulb

Watch out

Must turn to low heat before adding soy sauces to prevent scorching

keep heat low to maintain gentle simmer

Ingredients:Cooking oil (1 tbsp)ginger (2 slice)Leek or Scallion (2 slice)star anise (1 piece)dark soy sauce (1 tbsp)soy sauce (2 tbsp)pork bellyShaoxing wine (1.5 cup)Salt (0.5 tsp)white pepper powder (0.25 tsp)five-spice powder (0.25 tsp)

Tools:wooden spatulaCooking pot

Active Cooking

00:03:04

After simmering for 1 hour, remove lid and switch to medium heat. Stir gently to reduce and thicken the sauce until it becomes glossy and coats the pork belly pieces, then turn off heat and plate.

local_fire_departmentmedium heat, about 2 to 3 minutes

lightbulb

Watch out

Pork belly is very tender at this stage

stir gently to prevent breaking the pieces

Tools:serving plate