Shanghai 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

Shanghai cuisine combines the characteristics of local cuisine and Zhoujiang cuisine, forming a light and sweet flavor. Shanghainese cuisine places great emphasis on braised pork and sweet and sour seasonings. Pork ribs, braised pork, and fried shrimp in soup are all classic examples. Shanghai braised pork is a household name in Shanghai. It is a must-have dish for festivals and family gatherings, and is the epitome of Shanghai cuisine food culture.