Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 cups water
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 1 star anise
- 1 cinnamon stick
- 2 bunches Chinese broccoli, trimmed and cut into bite-sized pieces
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add pork belly to the pot and cook until browned on all sides, about 5-7 minutes.
3. Add soy sauce, Shaoxing wine, brown sugar, water, star anise, and cinnamon stick to the pot. Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, or until pork is tender and the sauce has thickened.
4. In a separate pot, blanch Chinese broccoli in boiling water for 1-2 minutes until tender. Drain and set aside.
5. Once the pork is cooked, remove the star anise and cinnamon stick from the pot. Add the blanched Chinese broccoli to the pot and stir to combine.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-1.5 hours
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 20g
Protein: 17g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chinese broccoli can be substituted with regular broccoli or bok choy.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use chicken or beef instead of pork.
- Add a tablespoon of hoisin sauce for a sweeter flavor.
Tips and tricks:
- To make the pork extra tender, marinate it in the soy sauce and Shaoxing wine mixture for a few hours before cooking.
- Use a slotted spoon to remove the pork from the pot to prevent it from falling apart.
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
Storage instructions:
Store leftover pork and Chinese broccoli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Red-Cooked Pork with Chinese Broccoli in a large bowl or on individual plates. Garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables or steamed rice.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the pork is tough, cook it for a longer period of time until it becomes tender.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Red-cooked pork is a traditional Chinese dish that originated in the Jiangsu province. It is typically made with pork belly that is braised in soy sauce, sugar, and spices until tender.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese