Chinese Braised Pork in Brown Sauce Recipe on a white plate

Chinese Braised Pork in Brown Sauce

It’s good to get out of your comfort zone. Right? Not always easy, but good. We’ve stretched ourselves over here the last few years when it comes to international flavors. For instance, duck tongue. Yup. Are you squirming yet? This is just one taste of China that we’ve been able to sample. Along with that, there have been much less intimidating dishes, for instance, Chicken Stew with Potato, Pork Dumplings, Dangjiao Egg Wraps, LoMein, and the delicious dish I am featuring today called Chinese Braised Pork in Brown Sauce.

Over the last 4 years, our family has had the pleasure of hosting international students, from Toledo, Spain, and Shanghai, China. The experience has taught us so much, expanded our perspectives, and enriched all of our lives. It’s been such a blessing on so many levels. We’ve built relationships that will surely last a lifetime.

Zhengzheng Ren (Dave) lived with us his last 2 years in high school. He is now at the University of Minnesota so we are still lucky enough to have him close by. He has cooked many Chinese specialties for us over the years. He has also invited other international friends over to our home over and cooked with them. We are always in the wings ready to sample. Yulin Zhou (James), from the Hunan Province of China, has taught us many Chinese cooking techniques and shared many delicious recipes. This dish is one of my favorites!

Braised Pork in Brown Sauce has just the right amount of bold flavor. Of course, you can tweak the level of spice to your liking. Apparently, I have been living under a rock. I’d never heard of the dish, but there are many variations of it out on the internet. Shanghai-Style Braised Pork Belly (Hong Shao Rou) is a very popular and famous dish in China. You’ll understand why when you taste it. It’s tender, flavorful and delicious.

Now it’s your turn. Let’s get started! Here are the ingredients you will need to make Chinese Braised Pork in Brown Sauce.

Ingredients

Pork Belly
Fresh Ginger
Leeks
Cooking Oil
Sugar
Red Chilies
Bay leaves
Star anise
Chicken Base
Chinese Shaoxing cooking wine
Regular soy sauce
Dark soy sauce
Greens Onions (Optional garnish)
Sesame Seeds (Optional garnish)

Two Kinds of Soy Sauces

What? I didn’t know that either. It seems weird, but it’s very important to the taste and the color of many Asian recipes to have both kinds of soy sauce, regular and dark. You can find both at your local Asian Grocery Store or order from Amazon. Once you have these in your kitchen arsenal, you can use them in many delicious Chinese recipes that I will be sharing. Trust me, you will thank me later!

Chinese Shaoxing Cooking Wine, Regular Soy Sauce, and Dark Soy Sauce

Let’s Start Cooking

Boil the pork until you see large areas of white foam. This means that the meat is fully cooked. Drain and rinse the pork with cold water. Cut the pork belly into bite size pieces. Set aside.

Cut the ginger and leeks. Gather the other ingredients; red chilies, bay leaves. Mix the sauce; both regular and dark soy sauce, and Shaoxing cooking wine.

Over low heat, add the vegetable oil and sugar to the wok. Cook and stir until sugar is slightly melted and nicely caramelized, add boiled pork. Increase the heat to medium and cover the wok to avoid overspray. Stir until all the pork is incorporated into the mixture and lightly browned.

Turn the heat back to low and add in the sauce ingredients. Stir. Toss in the red chilies and ginger. Stir just until incorporated, about 20 seconds. Add just enough water to cover the pork. Add the star anise, bay leaves, and leeks to the wok.

Increase the heat to high until it boils, then cover the wok, turn the heat down to medium/low and simmer for 40 minutes – 1 hour or until pork is tender. Turn up to high heat until all the liquid is absorbed. Stir occasionally to prevent burning. Add water if it gets too dry. Fold in salt and chicken base.

Serving Suggestions

Serve with white rice, fried rice, lomein or your favorite vegetable. Garnish with green onions and sesame seeds.

I hope you enjoy this authentic Chinese meal as much as we do! If you make it, let me know in the comments below. 🙂

xo,
Cindy

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Chinese Braised Pork in Brown Sauce Recipe on a white plate

Chinese Braised Pork in Brown Sauce

  • Author: Cindy Munson
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dishes: Pork
  • Method: Braising
  • Cuisine: Chinese

Description

This is delicious! You are going to love this classic Chinese dish.


Scale

Ingredients

Meat Mixture
1 1/2 pounds pork belly
1/4 cup cooking oil
3 tablespoons sugar

Sauce
2 tablespoons regular soy sauce
4 tablespoons dark soy sauce
3 tablespoons Chinese Shaoxing cooking wine

Seasoning
6 red chilies
5 tablespoons fresh ginger
3 star anise
2 bay leaves
2 leeks, sliced diagonally

Flavoring
salt, to taste
chicken base

Garnish (Optional)
green onions
sesame seeds


Instructions

Boil the pork until you see large areas of white foam. This means that the meat is fully cooked. Drain and rinse the pork with cold water. Cut in 1-inch cubes. Set aside.

Over low heat, pour cooking oil and sugar into the wok. Cook and stir until sugar is slightly melted and nicely caramelized, add boiled pork. Increase the heat to medium and cover wok to avoid overspray. Stir until all the pork is incorporated into the mixture and lightly browned.

Turn heat back to low and add in the sauce ingredients, the red chilies, and ginger. Stir just until incorporated, about 20 seconds. Add just enough water to cover the pork. Add the star anise and bay leaves to the wok.

Increase the heat to high until it boils, then cover the wok, turn heat down to medium/low and simmer for 40 minutes – 1 hour or until pork is tender. Turn up to high heat until all the liquid is absorbed. Stir occasionally to prevent burning. Add water if it gets too dry.

Fold in salt and chicken base. Garnish with green onions and sesame seeds. Serve with rice or LoMein. Enjoy!


Notes

You Do Need Both Kinds of Soy Sauces
It is important to the taste of this recipe to have both kinds of soy sauce. Find both at your local Asian Grocery Store or on amazon.com.

Meat-Buying Tips
Look for pork belly with a good ratio of meat to fat. Pork should have bright white fat and the meat should be a nice pink color.

Keywords: Chinese, Braising, Main Dishes, Dinner, Pork, Recipe, Shanghai, China, Authentic, Traditional, Hunan Province

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2 Comments
  • Judith Jenquine
    Posted at 03:10h, 10 June Reply

    Awasome

    • cindy munson
      Posted at 18:36h, 10 June Reply

      Thanks Judy!!😁

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