chinese braised pork

Tender braised pork belly served up with a thick soy bean paste spiced with cinnamon and star anise. Use meat cuts like pork belly and pork shoulder for the most tender texture!

Braised Pork in Soy Bean Paste

pork

li water (or more as needed)

ginger

garlic

onion

cinnamon quill

star anise

1½ tbsp salted soy bean paste

tbsp light soy sauce

oyster sauce

tbsp Chinese wine

tsp sesame oil

tbsp sugar (or more as needed)

tbsp maltose (or honey)

tbsp corn flour

water

Some chopped spring onion (or cilantro)

In a Dutch oven or skillet, heat up 1 - 2 tbsps oil over high heat. Once hot, stir fry ginger, garlic, and spring onion for 15 - 20 seconds until they release their fragrance.

Add cinnamon bark and star anise, and stir-fry for a few more seconds. Add water and bring to a boil.

Tip in the seasonings and gently put in the pork belly. Bring to a boil again.

Then reduce heat until the liquid is at a steady simmer. Braise for 2 - 2.5 hours, or until the pork is as tender as you&#39;d like it. Note: If the liquid reduces too quickly before the pork is tender enough, add a bit more water as needed, and continue braising until the meat reaches the tenderness you want.

Dish out the pork and set aside to cool.

Cook the pork

Strain the braising liquid into a small saucepan (discard the solids). If there isn&#39;t much liquid left, add 2 - 3 tbsps water and bring to a gentle simmer.

Sweeten with sugar and maltose (or honey), to your taste, to balance the saltiness of the soy bean paste.

Thicken with corn starch slurry until it has the consistency of a thick glaze. Note: If you added more water to the sauce, you may need to prepare extra slurry for thickening it.

Cook the sauce

Slice the braised pork into 2-cm thickness (or thinner, if you prefer). Arrange on a serving plate. Spoon the thick sauce all over and garnish with chopped spring onion or cilantro. Serve immediately.

Garnish and serve

Instant Pot Chinese Braised Pork (Hong Shao Rou) is tender, juicy, flavorful, and easy to make in a pressure cooker. Try this Shanghai dinner at home today!

Instant Pot Braised Pork

brown sugar

soy sauce (or oyster sauce)

Shaoxing wine

soy sauce

chicken broth (or water)

sugar

five spice powder

white pepper (optional)

1 star anise

cornstarch

carrots,

green onions, finely chopped (optional, for garnish)

In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Stir well to coat evenly. Cover and marinate for at least 15 minutes to soak in all the flavour. You can also marinate it in a ziploc bag, seal, and press the marinade around to coat.

Turn on the Sauté function on high on the Instant Pot or pressure cooker. Add the pork belly and cook until browned on all sides, about 5 minutes.

In a separate bowl, combine all the sauce ingredients and mix well until smooth. Add the sauce mixture and carrots to the instant pot.

Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the pork belly pressure cook for 10 minutes until tender. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.

Garnish with green onions and serve warm with a bowl of steamed rice.

Top 2 chinese braised pork recipes from across the web

The most viewed chinese braised pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Braised Pork in Soy Bean Paste

Instant Pot Braised Pork

Top 2 chinese braised pork recipes from across the web

The most viewed chinese braised pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Pork in Soy Bean Paste

Instant Pot Braised Pork

The most viewed chinese braised pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine