Red braised pork originated in the Jiangsu and Zhejiang regions of China. It appeared as early as the Three Kingdoms period(220-280 AD). At that time, the Emperor of the Wu Kingdom, Sun Quan, had a strong appetite for meat but often forgot to eat due to his busy schedule of state affairs.In order to ensure that he could have a proper meal, his mother invented this dish. The recipe for red-braised pork has been passed down through generations and gradually evolved into its current form.
This dish typically presents a vibrant reddish-brown color, which is not only visually appealing but also a sign of its delicious taste.
Red braised pork is renowned for its vibrant red color, tender texture, rich flavor from the slow stewing process, and the perfect balance of fat and lean meat. During cooking, the meat slowly absorbs the aroma of the seasoning, enhancing its richness. Additionally, the slow stewing method preserves the original flavor and juices of the meat, resulting in a more delicious taste for this dish.
Cut 1/4 of a scallion into sections.
Slice 3 pieces of ginger.
Flatten 4 cloves of garlic with a knife.
Wash of pork belly with skin, then cut it into Mahjong tile-sized pieces.
Prepare star anise, cinnamon, and bay leaves.
Place the pork belly in the pan without oil and fry over medium-low heat until the surface is golden brown.
Turn the heat to low, add rock sugar, scallion, ginger, garlic, star anise, cinnamon, and bay leaves, stir-fry until the rock sugar melts.
Pour 15ml of cooking wine along the edge of the pan, heat over medium heat until the alcohol flavor evaporates.
Pour light soy sauce and dark soy sauce along the edge of the wok, stir-fry evenly.
Pour in 800-1000ml of boiling water.
Cover the pan with a lid and stew over low heat for at least 1 hour.