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Red Braised Pork Belly (红烧肉)

Red Braised Pork Belly, also known as 红烧肉, is a traditional Chinese dish that features succulent pork belly simmered to perfection in a savory, subtly sweet sauce. This dish stands out for its rich, complex flavors and its luxurious texture, achieved through slow cooking. Red Braised Pork Belly is often enjoyed during special occasions and family gatherings, offering a comforting and flavorful experience. Its harmonious blend of ingredients creates a memorable taste that is both bold and satisfying, making it a cherished favorite in Chinese cuisine.

Ingredients

  • 2 lb pork belly, skin on
  • 1/2 cup soy sauce
  • 1/4 cup shaoxing wine
  • 1/4 cup sugar
  • 4 cloves garlic, minced
  • 2 in ginger, sliced
  • 2 cups water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
  2. Combine soy sauce, Shaoxing wine, sugar, garlic, ginger, and water in a separate pot. Bring to a boil over medium heat.
  3. Add the blanched pork belly to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender.
  4. Remove the pork from the pot and slice into pieces. Strain the sauce and return it to the pot.
  5. Simmer the sauce over medium heat until it thickens slightly. Add the sliced pork back to the pot and coat it with the sauce.

Keywords: Pork Belly, Savory, Slow Cooked, Chinese

Spice Rack: Soy Sauce, Shaoxing Wine, Ginger, Garlic

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