Now Reading
Sweet and Sour Braised Pork Belly

Sweet and Sour Braised Pork Belly

Sweet, sour, succulent pork belly is braised until tender and a dark color with bold flavor. Serve inside of steamed buns for a delicious bite.
By Audrey Ling

Sweet and Sour Braised Pork Belly

This pork belly is braised to a dark brown, rich colour. The recipe is a Shanghainese-style of braised meat – sour, sweet and savoury all at once. Tempt your tastebuds with this succulent pork belly and serve it inside of steamed buns, over ramen, or rice. Get creative, pork belly is great with so many things!

See Also

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet and Sour Braised Pork Belly


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Audrey Ling

Description

Sweet, sour, succulent pork belly is braised until tender and a dark color with bold flavor. Serve inside of steamed buns for a delicious bite.


Ingredients

  • Pork belly: 750g, (1.6 pounds) cubed
  • Black vinegar: 3 tbsp
  • Shao xing wine: 2 tbsp
  • Dark soy sauce: 6 tbsp
  • Sugar: 5 tbsp
  • Garlic: 2 cloves, halved
  • Ginger: 6cm, thickly sliced
  • Water: 600ml (20 fluid ounces)

Instructions

  1. Scald pork bellies, by submerging in boiling water quickly. Drain and place inside of a slow cooker.
  2. Add black vinegar, shao xing wine, dark soy sauce, sugar, garlic, ginger and water into slow cooker.
  3. Let water come to a boil. Then leave to simmer for 6 hours till pork bellies are soft and tender.
  • Category: Main
  • Cuisine: Shanghai-Style

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top