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Braised red pork


Serves: 4
timePrep time: 15 mins
timeTotal time:
Braised red pork
Recipe photograph by Maja Smend
Pieces of pork belly are simmered with spices and soy sauce until you have a luscious dark, sticky dish

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
502Kcal
Fat
36gr
Saturates
11gr
Carbs
15gr
Sugars
14gr
Fibre
0gr
Protein
30gr
Salt
3.2gr

Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes
Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes

Ingredients

  • 1 x 600g pack pork belly slices
  • 2 tbsp rapeseed or groundnut oil
  • 1 tbsp grated ginger
  • 3 tbsp Shaoxing rice wine (or dry sherry)
  • 3 star anise
  • 1 tsp whole Sichuan peppercorns
  • 3 whole dried chillies or ½-1 tsp crushed dried chilli flakes (to taste)
  • 250ml chicken stock
  • 80ml dark soy sauce
  • 3 tbsp light brown soft sugar

Step by step

Get ahead

Boil the pork the day before; cool, cover and chill. Leftovers can be frozen; add a little water when reheating.

  1. Bring 1.5 litres of water to the boil. Add the pork belly slices, cover and cook uncovered on a medium heat for 30 minutes, gently simmering. Remove, drain well and pat dry with kitchen paper. Slice the pork belly into 2cm x 2cm square pieces.

  2. Heat the oil in a wok or pan over medium heat. Add the pork pieces and brown for 5 minutes, then add the remaining ingredients and bring to the boil. Cover with a tight-fitting lid and cook on a medium heat for 30-35 minutes until the liquid has reduced and thickened slightly to a shiny glossy reddish-brown.

  3. Remove from the heat, serve with steamed jasmine rice and stir-fried greens of your choice, with the sauce drizzled over. (For a smooth sauce, you can strain it through a sieve and discard the whole spices – or you can eat around them like the Chinese do!).

    Ching-He Huang’s latest book is Stir Crazy (Kyle Books, £19.99). chinghehuang.com

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