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Red Braised Pork Belly

I learnt this dish while working in Shanghai and ended up eating it almost everyday for weeks. I couldn’t get some of the ingredients here so I adapted it to suit the ingredients I could get. The flavour and colour are slightly different but not dramatically so. If you can get your hands on dark chinese vinegar then add 2 tbsp to the recipe when you add the rest of the wet ingredients only leave the balsamic vinegar out.



Allergens : Contains Gluten
Pork Belly Slices - 450g
Red Green and Yellow Peppers - 1/2 each
Spring Onions - 4 sliced
Garlic Cloves - 4 Chopped
Ginger - 1 inch piece chopped
Chinese Rice Wine or sherry - 60ml
Dark Soy Sauce (essential) - 4 tbsp
Light Soy Sauce (essential) - 4 tbsp
Balsamic Vinegar or Dark Chinese Vinegar - 30ml
Sugar - 3 tbsp
Vegetable or Sunflower oil - 2 tbsp


Getting ready... You will need - 1 sharp knife, 1 chopping board, 1 wok and 1 wooden spoon or similar.
Prepare all the ingredients before you start to cook
Cut the pork belly into cubes ensuring you leave the fat on.
Heat the oil in the wok till good and hot then add the ginger, garlic and spring onion and cook for 1 minute stirring all the time
Add the pork belly and cook for 2 minutes more then add all the sauces and sugar
Cover and cook on a medium heat for 30 to 40 minutes.
Remove the lid then give it a good stir and add the peppers, cook uncovered for 5 minutes more so the total cooking time is about 45 minutes.
Taste and serve with boiled rice if happy.
NOTE: if you like the peppers softer then add them for the last 5 minutes of cooking during step 5 then a further 5 minutes as per step 6.

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