Chinese red braised pork belly
Souped Up Recipes · ♥ 3.1K likes · 112.1K views · 3 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb skin on pork belly
Slice the pork belly into long strips then cut into bite-sized pieces about the size of a thumb.
- 6 whole scallions
- 5 cloves garlic
- 5 slices ginger
- 1 stick cinnamon
- 3 whole bay leaves
Place the pork in the rice cooker with the scallions, garlic, ginger, cinnamon stick and bay leaves.
- ¼ cup sugar
- 3 tbsp Chinese cooking wine
- 3 tbsp soy sauce
- 2 tsp dark soy sauce
Season with the sugar, Chinese cooking wine, soy sauce, dark soy sauce and the doubanjiang.
- 1 tbsp Sichuan Doubanjiang
- 1–2 cup water
Pour in one to two cups of water so the liquid sits slightly below the ingredients and mix well.
Press cook and let it go one and a half to two and a half hours, restarting the cooker if it stops; open the lid to check and extend the time if the liquid still looks thin.
Cook until the liquid has reduced, the colour darkened and the sauce is thick, glossy and sticky and the pork is tender.
Take out the scallions, ginger slices, cinnamon stick and bay leaves and serve, on top of white rice.