This Chinese red braised pork is rich, sticky - and totally delicious! A must-try for pork belly lovers ... 


  • 2 tbsp veg oil

  • 1 small bunch spring onions

  • 2 small slices ginger

  • 1 star anise

  • 1 small cinnamon stick

  • 1 small bay leaf

  • 500 g 5-layered belly pork, cut into large bite-sized pieces

  • 3 tbsp dark soy sauce

  • 1 tbsp light soy sauce

  • 3 tbsp rice wine

  • Water to cover

  • 40 grams rock sugar

  • 1/2 tbsp black vinegar

  • 1/2 tbsp salt


  • 1.

    Heat oil in pan, add spring onions and ginger and slowly saute until they are golden brown and fragrant.

  • 2.

    Add star anise, cinnamon and bay leaf, saute one minute.

  • 3.

    Add pork and quickly sear outside.

  • 4.

    Add both soy sauces and stir quickly. Add rice wine and deglaze pan.

  • 5.

    Add enough water to cover the meat and rock sugar, cover pan, lower heat and simmer for 30 minutes.

  • 6.

    Add vinegar and continue simmering for around 15 more minutes or until liquid is reduced to around 30% of original volume.

  • 7.

    Taste for seasoning, add optional salt.

  • 8.

    Turn up heat to quickly reduce sauce until it reaches a syrupy consistency and thickly coats the meat.

  • 9.

    Serve immediately over hot rice.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 223kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 17g
  • Carbohydrate 10g
  • Sugar 7g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Pam506Report
T is Tablespoon, t is teaspoon. Australia is the only country that uses 20ml Tbs so I assume this recipe uses 15ml Tbs.
Posted by Kathy804Report
Hi all, just need to know does the T in ingredients list stand for teaspoon or tablespoon? Thanks