Succulent Shanghainese Red-Braised Pork Belly

1. Introduction to Succulent Shanghainese Red-Braised Pork Belly

Succulent Shanghainese Red-Braised Pork Belly is a traditional Chinese dish that has been cherished for centuries. Originating from the vibrant and bustling city of Shanghai, this dish is known for its tender, melt-in-your-mouth pork belly that is slowly braised in a rich, savory sauce. The deep red color comes from the use of soy sauce and sugar, while the distinct flavor profile is enhanced by an array of aromatic spices and seasonings. This recipe not only captures the essence of Shanghainese cuisine but also offers a unique culinary experience that can be enjoyed by both locals and international food enthusiasts.

2. Ingredients

• Main Ingredients:
  • Pork belly – 1.5 kg (3 lbs)
  • Shaoxing rice wine – 1/4 cup
  • Light soy sauce – 1/4 cup
  • Dark soy sauce – 2 tablespoons
  • Rock sugar – 2 tablespoons
  • Five-spice powder – 1 teaspoon
  • Ginger slices – 4-5 pieces
  • Garlic cloves – 6-8 pieces
  • Green onions – 4-5 pieces
  • Star anise – 2-3 pieces
  • Fennel seeds – 1 teaspoon
  • Cinnamon stick – 1 piece
  • Chinese black vinegar – 1 tablespoon
  • Water – 1 cup

3. Preparation

Before we begin cooking, it’s essential to prepare all the ingredients properly. Start by thoroughly washing the pork belly under cold water. Pat it dry with paper towels and score the skin side with shallow cuts, about 1 cm apart. This will help the flavors penetrate better during the cooking process.

Next, place the pork belly in a large pot and add enough water to cover it completely. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Drain the pork belly and rinse it under cold running water. This step helps remove excess fat and impurities, ensuring a cleaner taste.

While the pork belly is boiling, prepare your aromatics. Peel and slice the ginger, crush the garlic cloves, and cut the green onions into 2-inch segments. Set aside until needed.

4. Braising the Pork Belly

Heat a large skillet or wok over medium-high heat. Once hot, add the pork belly skin-side down and sear it for about 5 minutes until the skin is golden brown and crispy. Flip the pork belly and sear the other side for another 3-4 minutes. Remove the pork belly from the skillet and set it aside.

In the same skillet, add a little oil and sauté the ginger, garlic, and green onions until fragrant. Stir in the five-spice powder, fennel seeds, and cinnamon stick, cooking for another minute. Pour in the Shaoxing rice wine, light soy sauce, dark soy sauce, rock sugar, and Chinese black vinegar. Stir well to dissolve the sugar and combine all the flavors.

Return the pork belly to the skillet, making sure it is fully submerged in the sauce. If necessary, add water to cover the pork belly halfway. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer gently for 1.5 to 2 hours, checking occasionally to ensure the pork belly remains moist and doesn’t dry out. Add more water if needed.

Towards the end of the cooking time, increase the heat slightly to allow the sauce to thicken. The pork belly should be fork-tender, with the skin becoming soft and gelatinous. Remove the pork belly from the skillet and let it cool slightly before slicing it into desired thickness.

5. Serving Suggestions