Chinese Red Braised Pork Belly Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork butt

Pork shoulder is leaner while pork butt is more affordable.

Cut pork belly into 1-inch thick strips and then into cubes.

Fill a big pot with water and add the pork belly.

Bring it to a boil over medium heat, partially putting on the lid to prevent overflow.

Skim the scum using a sieve to get a clear sauce, a process called blanching.

Remove the pork from the pot and set it aside.

Preheat a clay pot and add 2 teaspoons of oil and 1/4 cup of sugar.

Stir over medium-low heat to caramelize the sugar, waiting for foamy bubbles to appear.

Add the blanched pork belly and 3 tablespoons of Chinese cooking wine to the pot.

Stir for a minute to evaporate the alcohol.

Toss in ginger slices and scallion stalks.

Season with 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1.5 tablespoons of Citron panjang.

Pour in 2.5 cups of water and add 1/2 teaspoon of five-spice powder.

Stir until everything is well mixed and simmer for about 1.5 hours until the pork is tender.

Prepare the quail eggs by bringing them to a boil for 3 minutes; if using chicken eggs, boil for 8 minutes.

After boiling, rinse the eggs with cold water and shake them in a covered pot to crack the shells for easier peeling.

Add the quail eggs to the clay pot and continue to braise until the pork is tender.

Check the liquid level occasionally and add hot water if it gets too low.

Discard the scallions and ginger slices after braising.

Turn the heat to high and stir constantly to reduce the sauce until it becomes a glossy glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens