Moms Shanghai Style Red-Braised Pork Belly Betty L

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moms shanghai style red-braised pork belly

February 26, 2015

4 0 c o m me n ts

This dish is a legend in the Liu family. Its on e of those dishes that you know is probably unhealthy and bad for you (just look at that fatty
layer!), but you still have to eat because that part is unfortunately w hat makes this dish so good. You could probably substitute pork butt
or pork shoulder, but Im going t o be honest w ith you youre not going to g et the signature text ure of the dish.
Ive served this at dinner parties with great success. I always find that this is a great dish to introduce Chinese cuisine (more specifically,
home-style Shanghai) to those whove only eaten Chinese takeout. This recipe actually has a cute little story. One of our friends was going
over t o his female frien ds place so they could cook together on Valentines day. I gave him t his recipe. He trekked throug h a blizzard to
locate pork belly an d star anise. Two single people, bon ding over great cooking skills (her desserts are killer). And now theyre a couple!!!
He dropped a note to me about how this is on e dish hell never forget. Isnt that so sw eet? !!! Im not really sure if their getting
together actually had anythin g to do w ith this dish lets be honest, probably not but let me romanticize this okay?

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Ive recently been thinking a lot about where I want this blog to go, and why I even started it in the first place. In my About page, I feel
like I touched on it a little. I created it to document m y kitchen experiments (because they are leg ion), so that w hen I want to recreate
something, I can just pull up t he site and refresh my memory. An online culinary diary, if you will. Ive met SO MANY wonderful, warm,
and kind people since en tering the food com munity. Im still so flatt ered and humbled when someone visits my litt le tiny corner of the
Internet world and even more so when someone ac tually tries my rec ipe!! Im still so new to this, and I have a lot to learn (f or example,
I was just introduced to the idea of a media kit, which is sort of like your blog portfolio. I probably come off as naive, and maybe I am).
Im a little afraid to dip my toe into t he water and officially monetize my blog, because Im selfish and I want to keep this blog all to
m yself. When I first started bloggin g, I was really shy. I was scared and self conscious of putt ing myself out there. I cant even count the
num ber of times Id beg in a blog post , then quickly delete t he draft and put it away in my mental drawer for another time. I alw ays second
guess my photos, m y writin g, and even my editorial schedule when I should post t his cake, or these pancakes. Doesnt that sound
ridiculous? Traffic is really picking up (thank you, all!!!), but I dont know when the right t ime is to monetize the blog. I do know that
when I do make that decision, its g oing to be made with thought and sincerity. I dont want anything to compromise the quality of
m aterial I put out on t he blog. I w an t to main tain the integ rity of this adventure w ithout turning it into a business.
I do have plans to do a formal About Me post soon , c omplete with photos, why I named m y blog something f rench, even though most of
m y posts of Asian fusion, little facts about me that n obody probably cares about , and my thoughts on f ood photography. So keep an eye

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Without further ado, lets talk about red braised pork belly. The famous f rom my mot her. I feel like I can call t his authentic,
because I learned it direct ly from my m om, who was born and raised in Shanghai.

This is an important part of the proc ess: caramelizin g the pork belly. This step ensures that your pork belly w ont be rubbery and instead
m elt in your mout h like ice cream. Those whove had this will know what I m talking about. It might seem scary when you first slide the
pork belly into the heat ed wok and oil/sug ar mixture. Just step back and turn on the fan.

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Adding tofu knots ( ) is option al. I personally always add these, because they do such a great job of soaking up the flavor. Serv ing
this dish with rice is a must, and it must be white rice. Im sorry Im a big fan of brown rice and quinoa as well, but this dish CANNOT
be paired w ith anything else. This is very strict of me, and uncharacterist ic, so I apologize for that. But please trust me wit h this. Its a
classic combination.

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Troubleshooting + Notes
If your pork is still t oo t ough, or the color isnt quite right, you can stop simmering and start heat ing up a new, clean skillet. Place
the pork bellies on the heated skillet, with no oil, and dry-fry until browned on each side. This will help soften the pork belly fat and
add to the flavor. You can also then add in 1 tbsp dark soy sauce + 1 tbsp brown sugar and fry it some more. Then put it back into
the braise and cont inue as plann ed.
This is a very forgiving recipe. If its t oo salty or too sweet, just add more soy sauce or sugar to compensat e. In true Chinese cooking
way, simply taste the sauce as it fin ishes the simmer.
Some recipes call for adding corn starch, but Im gong to tell you straight-up: aut hentic recipes do not call for any cornstarch to
thicken the sauce. It is thickened by cooking the sauce, uncovered, at the end on high. Its easy to cook off too much of it, so keep an
eye on the consistency of the sauce. It should be t hick, glistening, and will easily cover the pork belly.
Dont add the tofu knots in too early, otherwise they may overcook.
Dark soy sauce is mostly for the color, light soy sauc e gives it the f lavor. If you had to use only one, I would use lig ht soy sauce for
the flavor.
Garlic is optional. Its not in the orig inal recipe, but I sometimes add it f or some extra flavor. Up to you.
RECIPE: Moms Sh anghai Styl e Red-Braised Pork Bel ly
I n gr ed i en t s
1 .5 lb p o rk bell y ( )
2 st al k s s ca lli o n s, c u t i n to 2 i n ch le n gth s
3 tbsp d ark s o y sau c e
3 tbsp li g h t so y s au c e
1 /4 c up sh ao xi n g wi n e
Ch i c ke n st oc k o r wat er (a pp ro x i m a te ly 1 c u p)
3 wh o le st a r a ni s e

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2 c lo v es ga rli c, o pt io n a l
2 tab les p oo n s b ro wn sug ar fo r s auc e
2 tab les p oo n s b ro wn sug ar fo r ca ra m e li zi n g
oi l fo r f r yi n g

1| Bring water to a boil in a sauce pan. Cut pork into 1 slices. Put pork into saucepan and boil for 5 minutes. This step is to get all the
gunk off the pork. I t makes for a more tender / prettier pork belly dish. Drain and set aside.
2| Heat up wok on low until you see wisps curling off the edges. Add in oil and brown sugar. W hen sugar is melted, turn heat to medium
and throw pork in and brown all sides of pork (This step might be a bit scary! The oil will pop, but dont be scared! Dont st ir too much
just let it brown. Flip t o brown all sides. This step gives it t hat rich caramel flavor). Add in 3 tbsp dark soy sauce. Keep frying (this time
stir-fry) for 5 -6 minutes. This is a very important step to ensure softness.
3| Place stoc k, light soy sauc e, wine, star an ise, ginger, garlic, scallions, in a saucepan or dutch oven. Sprinkle some more sugar in, to
taste. (For first -t imers, you can even mix light soy sauce and some sug ar first to get t he balance). Place pork in. The mixture should come
up about halfw ay up the pile of pork. If not, add m ore w at er or stock. Bring to a boil, then simmer on low. Simmer for at least 1-1.5 hours
(the longer the better the flavor and tendern ess), stirring occasionally to prev ent sticking t o the bottom. When its almost done, I add in
tofu knots.
4| When it is tender en ough to slip a fork in with ease, take the cover off and let liquid evaporate and thicken. You should end up with a
thick, glistening sauce that covers the tender pork belly.
Earl Grey Tea Bundt Cake + Lavender Icing

Orange Cream Vertical Shortcake with Caramel Glaze

hide 40 comments
michelle @ hummingbird high
Yum! Asian-style braised pork belly dishes are one of my favorite types of foods. Thanks for sharing this recipe! I also am much appreciative of your tips
avoiding a rubbery pork belly is essential. So is eating this with white rice

Reply

betty | le jus d'orange

Thanks Michelle! I cant count the number of times I called home to troubleshoot with my mom, and Ive found that these tips cover anything I can
think of! <3. Reply

urbankitchenaffair
I had an honor of trying this recipe before it was even published. Yes! Ive got some serious special connections!

And let me tell you, this dish is

absolutely unbelievable! Follow Bettys instructions to a word and you will get some magic on your plate for dinner.
I was a bit nervous about trying it at first, but I was pleasantly surprised to have realized that it was much easier to make than I anticipated. So, do not let a
pot of hot hissing oil intimidate you!

Be brave. Be bold. Take a chance and impress you family (and yourself) with some heavenly tasting pork

bellies! Reply

betty | le jus d'orange

Thank you so much Elena <3. I love that you loved the recipe!!!!! Reply

stephanie
yes yes yes to the white rice. omg. i love white rice SO much.
also, i cant wait to see your new about page

Reply

betty | le jus d'orange

Right? You cant omit white rice for this. <3. I'm a bit nervous to put my face on the blog.. but got to start somewhere, right? Reply

fork to belly
You deserve a million thank yous for sharing this one! This is where Im turning to for my first go at pork belly

Reply

betty | le jus d'orange

Reply

wendynom
Betty, your blog is lovely, and you, as a person, are even more so! Im really glad I got to meet you back in college, even if it was for a brief time. Knowing

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betty | le jus d'orange

Aww Wendy!!! Thank you so much you are making me blush like crazy. I really enjoyed meeting you too and I wish we wouldve had more time to
hang out! if youre ever in Boston give me a call :).
PS. Still waiting for YOUR food blog! Reply

wendynom
Im giving up on that food blog for now, maybe Ill pick it up after I settle down ^^ but Ill live vicariously by enjoying all your posts!! <3 Reply

wendynom
P.S. Im making this next month for sure :D! Reply

yupitsmabel
Betty!!! I wanna read little facts about you!! haha

(not a stalker I swear). I love this dish! Reply

betty | le jus d'orange

LOL <3 Mabel your comments are always the sweetest <3 <3 Reply

stefanie
I love hongshao rou! I never knew why sometimes it came out perfectly fall-apart tender and other times it was weirdly rubbery now I know, its because
I definitely over-simmered it. The recipe looks beautiful cant wait to finally make successful hongshao rou

Reply

betty | le jus d'orange

Ahaha yeah!! I know what you mean. I feel like weve all had those instances

Reply

amanda | what's cooking

Wow this is how i love to eat. Oh what a beautiful love story! And what gorgeous photos! I hear you about blog goals. I have no idea what a media kit is. I
did just get my own domain finally, but not to monetize, just so I could make it as pretty as I want it to be. I like the idea of having my own little space. Glad
youre doing well! Your blog is beautiful.

Reply

betty | le jus d'orange

Thank you Amanda!! yes having your own little space is whats most important. I think doing it for yourself is the most important part, especially to
keep it fun

Reply

ellie | fit for the soul

Gasp. I need to maaaaake this, girl! Ive always been fond of the most original version of an ethnic dish that I can get my hands on, and Chinese is one of
those that Ive had original here and there but nothing to the extent of feeling like I KNOW IT. Id love to try it more actually, and this awesome recipe is
quite inspiring. AlsoI love the sincerity in this post! I think you have amazing lookin recipes (I havent tried them yet), gorgeous photography that does
entice my taste buds, and great writing thats straight to the point. Keep up the great work and I am so glad to be connecting with you even if its through
the computer screen

<33 Reply

betty | le jus d'orange

Elli Im soo happy I connected with you too <3. I absolutely love browsing your blog and following you on instagram. I am constantly inspired by the
talented folks around me, so thank you for keeping me going :). Reply

chaya
you may be a little insecure about your photography sometimes (and what blogger isnt?) but i thought you should know, your pictures are gorgeous! so
dark and moody, and the perfect complement to your recipes. Reply

betty | le jus d'orange

Chaya, thank you so much! Im blushing I feel like Im still playing around with food photography, finding my style, props, etc but its definitely a
fun process! Reply

mandylee@ladyandpups

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betty | le jus d'orange

Oh HI Mandy!!I was JUST posting a new recipe and was in the process of linking to your xi an hand smashed noodles when I saw your comment!!
Thank you for visiting <3. Reply

betty
Thank you for the recipe! Im making it right now, but have a few questions (obviously wont be answered in time, but for next time!). How much garlic? I
used 2 cloves, but it wasnt listed in the ingredient list. Im pretty sure I messed up this step, but after caramelizing the pork and adding dark soy sauce.
Was I supposed to drain the oil/fat from caramelizing and use a new pot?
Thanks so much!
Betty Reply

betty | le jus d'orange

Emailed

Reply

amy
Hi Betty! I would love to make this. Can you let me know the answer too? Reply

betty | le jus d'orange

Hi!!! What was your question? I couldnt find it in the previous comments. Feel free to email me directly too! Reply

madeline
this looks so amazing. I love pork belly, and am so happy to have found an authentic recipe! Would this also work in steamed pork buns? Those are my
favorite!!!
http://madelinemarieblog.com/ Reply

betty | le jus d'orange

YES. I do it constantly! Reply

wilson yeung
How much garlic should we add? Its mentioned in the instructions but not in the ingredient list. Reply

betty | le jus d'orange

Thanks! Edited directions and emailed

Reply

wilson yeung
Made this last night. I didnt include the tofu knots, I chose to use just water instead of chicken stock, and yes to the optional garlic.
Mom said she had only had it this good once before, so anyway, shes a big fan.
It was a big hit all around. Reply

chrissy
I made this, cooked it for 2 hours and let it cool down so it absorbs flavours the meat and fat was really tender, but the skin was tough and chewy it was
acceptable while hot, but became really tough at room temperature should I simmer it longer I also browned the meat before braising Reply

betty | le jus d'orange

Hi Chrissy! Im so sorry that happened yes I would recommend just simmering it longer. If I have time I would let it simmer for even 3-4 hours, and
that will for sure get you a really soft, melty skin! Reply

quinn
Thank you so much for this recipe! I cannot wait to get started on it

Reply

edmond
Thanks for the receipe. I had never made this dish before, thinking it was too complicated. Then pork belly went on sale for $1.25 a pound. I bought it
without knowing what to cook. And I just happened to have bought some Shanghai Bok Choi so I looked online and kept finding westernized recipes.
Luckily I stumbled onto this webpage. Totally authentic! The finished sauce was a little too sweet for me, so I poured out some sauce and added in two tbsp

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the way to go. With so much fat you need the white rice to soak it up. Reply

ronnie @ sip and spice

~WOW Betty
What an awesome website you have. Your photos are simply outstanding. The layout, the font, all wonderful!
I came across your site yesterday as I was looking for an Hong Shao Rou recipe. Ive followed your recipe to the T with a few additions of a cinnamon stick,
dried chillies, cloves, fennel seeds and black peppercorns.
The pot is on the stove as I write this message
Love your site, its been added to my favourites.
Ronnie Reply

barbara
Is there a link to PRINT this recipe? Reply

michael
Dear Betty;
Thanks so much for the recipe and the sumptuous pictures. I was curious whether you were aware of the customary prohibition against sticking chopsticks
upright in a bowl of rice, as in your photos here. In China and Taiwan it is thought to resemble incense commemorating the dead, and avoided at
mealtimes. Was that not something you learned, was it something your family decided not to emphasize, or have you opted for a deliberate choice of
aesthetic over custom?
I ask not out of any sense of ritual propriety, but rather curiosity about how food customs translate and transmit over time and place.
BTW, Ill be using your recipe for Christmas lunch this year. Looking forward to it! Reply

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