There are lots of rice killing dishes in Shanghainese cuisine. We just like dining out at a Shanghai style restaurant frequently.
Among all Shanghainese dishes, Braised Pork Belly is among our favourite. Cooked in some thick and savoury sauce, the oily flavour in the fatty part of the pork belly is completely gone, leaving the strong aroma of pork which is perfect for serving with rice.
It’s not difficult to make this dish. Let’s see how we made it!
上海紅燒肉 Shanghai-Style Braised Pork Belly
Braising pork meat in savoury soy sauce. A simple and delicious dish.
It tastes so good that you will feel blissful when you have a mouthful of braised pork belly
Unfroze a piece of pork belly
Dice it. We wanted the plating looks better and the texture to be fluffier so we dice it in coarse pieces. You can dice into smaller pieces if you want more sauce on the meat for serving rice
Boil the meat on low heat together with a few pieces of ginger
At this time get ready some rock sugar and spices (star anise x2, cinnamon x1 and bay leaves x2)
Some fatty tissue was boiled away
Wipe dry the meat, add some ginger, turn on medium low heat without adding oil
After awhile a lot of oil will be brought out from the belly. We can then be less guilty while eating that (though the remaining part of the meat is still mainly fat lol)
Flip them bottom up to sear the skin for awhile
Add rock sugar and oil. Melt it on low heat.
Be aware of not scratching the wok coating by the solid rock sugar.
When it comes caramelised we can add back the pork belly
It’s ok when the pork meat is wrapped with the syrup
The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!
On the other hand, Add the star anises and cinnamon then turn on medium heat
Add bay leaves, more rock sugar, Shaoxine wine, chicken broth, oyster sauce and soy sauce
Add water to cover the meat
When it comes to boil let it simmer for half an hour on low heat
Filter out the oil and scum in the soup
Pour some soup into a wok. Make the sauce by boiling on medium heat
Add the meat and stir well with the sauce. Done!
Want another dish to go with Braised Pork Belly? Try braised e-fu noodles!
Another rice killer dish