This Chinese red braised pork is rich, sticky - and totally delicious! A must-try for pork belly lovers ...
Heat oil in pan, add spring onions and ginger and slowly saute until they are golden brown and fragrant.
Add star anise, cinnamon and bay leaf, saute one minute.
Add pork and quickly sear outside.
Add both soy sauces and stir quickly. Add rice wine and deglaze pan.
Add enough water to cover the meat and rock sugar, cover pan, lower heat and simmer for 30 minutes.
Add vinegar and continue simmering for around 15 more minutes or until liquid is reduced to around 30% of original volume.
Taste for seasoning, add optional salt.
Turn up heat to quickly reduce sauce until it reaches a syrupy consistency and thickly coats the meat.
Serve immediately over hot rice.
Nutritional analysis per serving (6 servings)
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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