Shanghai Red-Braised Pork Belly

About Shanghai Red-Braised Pork Belly - Shanghai Cuisine

Shanghai braised pork is a classic traditional dish in Shanghai and a representative work of Shanghai cuisine. It has a light and sweet taste and is finely made. It is good at stir-frying, braised, coal-cooked and steamed. (Shànghǎi Hóngshāo Ròu) is widely popular in local families and restaurants.

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

Instructions

1. 1. Cut the pork belly into 3cm cubes, blanch in cold water to remove the blood foam
2. 2. Heat a little oil in a pan, add rock sugar and fry over low heat until caramel color appears.
3. 3. Add pork belly and stir-fry until browned
4. 4. Add onion, 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. Reduce the sauce over high heat until it thickens, remove from the pan and serve on a plate

Cultural Notes

Shanghai cuisine combines the characteristics of local cuisine and Zhoujiang cuisine, forming a light and sweet flavor. Shanghainese cuisine pays great attention to braised pork and sweet and sour seasonings. Tangli pork ribs, braised pork, and fried shrimps are all classic examples. Shanghai braised pork is a household name in Shanghai. It is a must-have dish at festivals and family gatherings and is the epitome of Shanghai cuisine food culture.