Ingredients
Preparation time: 45 minutes
Servings: 4
Pork belly in red braising sauce, also known as hong shao rou, is a Chinese classic. The meat is caramelized using the red braise cooking method, then simmered in a savory sauce until it becomes heavenly tender and juicy.
INGREDIENTS
- 450g pork belly
- 5 Tbsp red braising sauce
- 250ml water
- 2 ginger slices
- Oil
PREPARATION
Slice the ginger into strips. Put 1 liter of cold water and the pork belly in a pan and bring to a boil. Cook the meat for 3 minutes and remove the foam from the water. Rinse the meat. Then slice the meat into cubes of 3 cm.
Heat oil in a wok pan on high heat. Add the pieces of pork belly and stir-fry for 5 minutes on high heat. Mix 5 tablespoons of red braising sauce and 250ml water in a bowl. Add the mixture to the meat. Then add the ginger strips. Bring it to a boil and turn the heat to medium-low.
Cover the pan with a lid and simmer the meat for 30 minutes until it has become tender and the sauce has thickened.