- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Try our speedy weeknight version of the traditional red-braised pork dish. Team pork belly with simple Chinese flavours that bring out its natural sweetness.
Ingredients
- 1.2kg pork rashers, rind removed, cut into 2cm thick pieces
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons grapeseed oil
- 2 tablespoons shaoxing Wine
- 375ml (1 1/2 cups) water
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 1 long fresh red chilli, halved lengthways
- 1 garlic clove, thinly sliced
- 2 whole star anise
- 1 cinnamon stick
- 3 teaspoons soy sauce
- 4 spring onions (shallots), thinly sliced diagonally
- Steamed snow peas, to serve
- Steamed rice, to serve
Method
- Step 1Cook pork in a saucepan of boiling water, stirring occasionally, for 5 minutes. Drain.
- Step 2Heat a large frying pan over medium-high heat. Stir in sugar and oil for 2 minutes. Stir in pork for 1 minute or until coated. Stir in wine for 1 minute or until it almost evaporates. Stir in water, ginger, chilli, garlic, star anise and cinnamon. Reduce heat to medium. Simmer, stirring occasionally, for 16 minutes or until sauce reduces and pork is tender.
- Step 3Stir in soy sauce and spring onion. Serve with snow peas and rice.
- High protein
- Low carb
Nutrition
2658 kj
Energy
35g
Fat Total
11g
Saturated Fat
1g
Fibre
62g
Protein
171mg
Cholesterol
457.2mg
Sodium
14g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk & Katrina Woodman
- Image credit: Jeremy Simons & Al Richardson
- Publication: Australian Good Taste
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