Qimen Red-Braised Pork Belly

Ingredients

• Pork belly 500g
• Rock sugar 30g
• 3 tablespoons soy sauce
• Cooking wine 2 spoons
• 2 star anise
• 1 piece cinnamon
• Onion and ginger appropriate amount
• Salt as appropriate

Cooking Steps

1. 1. Cut the pork belly into 3cm square pieces and blanch in cold water to remove any blood foam.
2. 2. Heat a little oil in a pan, add rock sugar and fry over low heat until caramel color.
3. 3. Add pork belly and stir-fry until browned
4. 4. Add onions, ginger, star anise, cinnamon, cooking wine and soy sauce
5. 5. Add hot water to cover the meat noodles, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
6. 6. Use high heat to reduce the sauce until it thickens, remove from the pot and put it on a plate

Cultural Tips

Hui cuisine is one of the eight major cuisines in China, originating from the Huangshan region of Anhui Province. Anhui cuisine pays attention to the original flavor of ingredients and makes good use of ham, dried bamboo shoots, stone fungus and other mountain delicacies. The cooking techniques are mainly stewing, stuffing and steaming. Famous dishes such as stinkfin fish and hairy tofu demonstrate the unique charm of Anhui cuisine that transforms decay into magic. Keemun Braised Pork is a household name in Anhui. It is a must-have dish for festivals and family gatherings, and is the epitome of Anhui cuisine food culture.