Hui Style Braised Pork Belly

Hui Style Braised Pork Belly

Hui Style Braised Pork Belly is a home-style meat dish at difficulty 4/5 (Advanced), about 3847 kcal. Hui Style Braised Pork Belly is a classic Hui style home dish. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

3847 kcal

Ingredients

  • 300g Pork belly
  • 100g White sugar
  • 200g Cooking oil
  • 10ml Light soy sauce
  • 5ml Oyster sauce
  • 5ml Dark soy sauce
  • 2 slices Ginger
  • 3 cloves Garlic
  • 100ml Cooking wine
  • 1 stalk Green onion
  • 10g Five-spice powder
  • 10g Salt

Steps

  1. Cut the pork belly into bite-sized chunks, approx. 2-3 cm in size.
  2. Add 150 ml cooking oil to the pot, add the pork belly, and fry for 2 minutes. Then add salt and stir-fry the pork belly for 2 minutes before removing.
  3. Add 50 ml cooking oil to the pot, add the white sugar, and stir-fry until it turns a caramel color.
  4. Add the pork belly, stir-fry for 30 seconds. Then add ginger and garlic and stir-fry for another 30 seconds.
  5. Add cooking wine, five-spice powder, and green onions. Add water until it covers the pork belly. Cover and simmer for 10 minutes.
  6. Add light soy sauce, dark soy sauce, and oyster sauce. Simmer over medium heat for 20 minutes.
  7. Uncover, turn to high heat to reduce the sauce, and serve immediately.

Notes

Hui Style Braised Pork Belly is a classic Hui style home dish. It is shiny red in color, fatty but not greasy, with a soft and chewy texture, featuring a harmonious blend of salty and sweet flavors. Made primarily with pork belly, it is rich in quality protein and fat. The cooking process requires skill in caramelizing sugar and managing heat, making it slightly challenging. Estimated preparation time is about 45 minutes.

Estimated Cooking Difficulty: ★★★★
Estimated Calories: 3847 kcal
Category: Hui Style Braised Pork Belly

Calculation:
Per serving:

* Pork belly 300g
* White sugar 100g
* Cooking oil 200g
* Light soy sauce 10ml
* Oyster sauce 5ml
* Dark soy sauce 5ml
* Ginger slices 2
* Garlic cloves 3
* Cooking wine 100ml
* Green onion 1
* Five-spice powder 10g
* Salt 10g

* The green onion is used whole and does not need to be chopped
* The purpose of adding salt in step 2 is to seal in the fat of the pork belly
* During preparation, after blanching part of the pork belly, it was found that unblanched pork belly has a firmer 'Q' texture

If you follow this guide and encounter any issues or see areas for improvement, please open an Issue or Pull request.

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