Pale Ales
The most popular style of craft beer, pale ales come in many different styles, but they all show off bitter and aromatic hop flavors.
Red Braised Pork Belly Recipe
View more Pork Recipes
Prep Time
20 min
Total Time
1.5 hrs
Yield
Serves 8
Pork bellies make bacon, which is probably the best food in the world, but pork bellies can also make a number of other delicious dishes as well! If you want to branch out your pork expertise, try making this Red Braised Pork Belly recipe, based on the Chinese Hong Shao Rou recipe. This recipe yields melt in your mouth cubes of pork with a hint of spice in it. Serve on top of rice with fresh vegetables of your choice for a very delicious meal. Enjoy!
Ingredients
- 2 lb LGCM Pork Belly (skinless)
- 1/4 cup Water (cut into 1″ pieces)
- 1/4 cup Sugar
- 4 Green Onion
- Ginger (chopped)
- 2 clove(s) Garlic (2″ piece)
- 2 tsp Chinese Five Spice Mixture (sliced)
- 1/4 cup Soy Sauce (chopped)
- 1/4 cup Shaoxing Wine
- Water
Directions
Blanch the pork by bringing a large pot of water to a boil, then adding the pork, and cooking for five minutes. Remove the pork, and place on paper towels to dry.
Add 1/4 cup of water to a sauce pan, and turn heat to medium-high. Add the sugar to the mixture, and stir to dissolve. Cook, stirring constantly, until the syrup thickens, and turns a pale amber color.
Add the pork to a large pot, then pour the syrup over the pork. Mix to cover all sides. Add the green onion, ginger, garlic, and Five Spice. Mix the pork and ingredients to cover the pork, and cook over medium heat for 1 minute. Add the soy sauce and Shaoxing wine to the mixture, and cook for 1 more minute over medium heat. Pour in enough water to cover the bottom part of the pork, then bring the mixture to a boil. Reduce heat to low, and cook, partially covered until the pork is tender. Stir occasionally, and check doneness so you don’t overcook the pork. It should take about 45-60 minutes to cook.
Once the pork is tender, use a slotted spoon to transfer the pork to a plate. Remove the sauce from the heat, and skim off any fat that has risen to the surface. Once you’ve removed fat, return the pork to the mixture, coat the pork in the sauce, and heat over low to warm. Serve with rice, and enjoy!
