Photograph of the finished Red braised pork

China · Thịt ba chỉ kho đường phèn Hồng thiêu nhục

Red braised pork

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.1 lb
  • Photograph of Rock sugar Rock sugar 4.9 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch whole pork belly slices with ginger and wine for 6 minutes, then rinse and cut into 4 cm cubes.
  2. 2 Fry the meatballs in a dry pan for 8 minutes until the fat renders out and all four sides are seared.
  3. 3 Melt the rock sugar in a little oil until it turns amber, then add the meat and toss it evenly.
  4. 4 Rock sugar gives a clear red color and a sweet aftertaste, while granulated sugar gives a cloudy color and a harsh sweetness.
  5. 5 Pour Shaoxing wine, soy sauce, and hot water over the meat until it's level, then simmer over low heat for 60 minutes.
  6. 6 Open the lid and simmer for the last 12 minutes until the sauce thickens and coats each piece of meat, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: maintain high pressure for 20 minutes, then release the pressure naturally, then open the lid and boil for 12 minutes as in step 6.

Start cooking