Slow-Cooked Red Braised Pork Belly The Best Recipes

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Slow-Cooked Red Braised Pork Belly

"This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable."

Ingredients :

• 1 1/2 pounds pork belly, cut into bite-size pieces
• 1/4 cup vegetable oil
• 3 tablespoons brown sugar
• 1/4 cup dark soy sauce
• 1/4 cup Shaoxing rice wine
• 1/4 cup light soy sauce
• 4 scallions, halved
• 4 slices fresh ginger
• 4 star anise pods
• water to cover
• 1/2 (8 ounce) package vegetarian chicken substitute, diced (optional)
• 6 hard-boiled eggs, peeled (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 7H37M

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Notes :

• Use crystal sugar instead of brown sugar if you have it.
• Substitute dry sherry for the rice wine if desired. Substitute chicken stock for the water if desired.
• Substitute tofu puffs or tofu knots for the vegetarian chicken if preferred.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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