Feral Cooks

Good food shouldn't be tame

  • Apps & Cheese
  • Baked goods
  • Tools & Tips
  • Ingredients
    • Seafood
    • Meat
      • Beef
      • Chicken
      • Eggs
      • Lamb
      • Pork
  • Cuisines
    • Desserts
    • Indian
    • Indonesian
    • Italian
    • Japanese
    • Mexican
    • Pasta
    • Restaurants & Delis
    • Soup
    • Thai
    • Tofu
    • Vegetarian
  • About Us
You are here: Home / Low carb/Low GI/Low GL / Red-braised Pork Belly

Red-braised Pork Belly

April 6, 2018 By Karl Leave a Comment

This is truly delicious served over brown or white rice.

Many cultures braise pork and pork belly, but one Chinese method can be translated roughly into red-cooking, whose name comes from the reddish tint that the food takes on from the braising liquid.

This recipe is really easy, and you could use any number of meats or poultry. I had read that some chefs are able to reuse the red-braising sauce dozens of times, with the complex flavors strengthening with each batch. My guess is there’s a system for keeping it safe from bacteria, so maybe not a good idea to try before doing a little research.

The resulting pork belly from this method of cooking is absolutely tender (but not mushy) and very flavorful. It is a rich dish, best served over rice and with stir-fried vegetable. If pork belly is too fatty for your palate, cubed pork shoulder works very well, too.

What you’ll need:

  • 1 cinnamon stick (about 2-3 inches)
  • 2-3 whole star anise
  • 2-inch piece of ginger, thickly sliced, then smashed
  • ¼ cup brown sugar
  • ¼ cup sake or dry sherry
  • ¼ cup regular soy sauce
  • ¼ cup dark soy sauce
  • 4-5 cups broth (vegetable or chicken)
  • 1.5-2.5 lbs pork belly (skin on, if possible) cut into 2” cubes (pork shoulder works, too, for a less fatty meal)

What to do:

Add all of the ingredients accept the pork belly to a large wok or large vessel appropriate for braising. Bring it to a medium boil and simmer for 15 minutes, stirring every so often.

Add the pork belly or pork to the braising liquid, ensuring that it is mostly submerged, and cook at a light-medium simmer for three hours. Do not let the braising liquid get to a rolling boil. Turn the pieces every so often with a spoon or tongs.

When the meat is tender, it’s ready.

To serve, let it cool for a few minutes, then either put it on a platter and drizzle some of the braising sauce on it, or serve over rice (this makes a rice bowl) with braising sauce drizzled over the meat and rice. Can be garnished with sliced scallion greens.

Enjoy!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Low carb/Low GI/Low GL, Pork

« Hearty Black Bean Soup
3-2-1 Pastry: Painless & Perfect Every Time »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Feral Cooks is a collaboration between Philip and Karl, two foodies who met in Japan.  Their love of food only magnified as they learned about Japanese cooking and the painstaking effort that chefs put into their art.  Learn more →

Respected cooks

  • Culinary Tribune

Recent Posts

  • Red Lentil Curry with Coconut Milk
  • Chocolate-dipped Honeycomb with Peanut Butter
  • 3-2-1 Pastry: Painless & Perfect Every Time
  • Red-braised Pork Belly
  • Hearty Black Bean Soup

Categories

  • Appetizers & cheese (39)
  • Baked goods (20)
  • Beef (19)
  • Beverages (3)
  • Chicken (35)
  • Cooking tools (13)
  • Dessert (15)
  • Eggs (12)
  • Gluten Free (86)
  • Indian (15)
  • Indonesian (11)
  • Ingredients (16)
  • Italian (16)
  • Japanese (21)
  • Lamb (4)
  • Low carb/Low GI/Low GL (94)
  • Mexican (3)
  • Misc. (23)
  • Pasta (14)
  • Pork (41)
  • Pressure cooker (5)
  • Restaurants & Delis (2)
  • Seafood (12)
  • Soup (8)
  • Thai (12)
  • Tofu (4)
  • Vegan (34)
  • Vegetarian (80)

Archives

  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

Subscribe

© 2018 - Feral Cooks - All Rights Reserved

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.