# Red braised pork belly (from Chinese Cooking Demystified)

Video: [How to Make Home-style Red Braised Pork Belly (红烧肉)](https://www.youtube.com/watch?v=K4E1Y27LWQE) by [Chinese Cooking Demystified](https://www.youtube.com/@ChineseCookingDemystified).
RecipesMD is not affiliated with Chinese Cooking Demystified. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$3.39 per serving, ~$10.18 for ~3 portions (assumed); saves ~$17.61* per serving (84%) vs ordering out (~$21.00*). * Estimate: 5 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 600g Pork Belly
- 25g Ginger
- 2 cloves Garlic
- 2 Dried Chili
- half stick Cinnamon
- 12 Sichuan Peppercorns
- 2 Star Anise
- 40g Rock Sugar
- 1 tablespoon Liaojiu
- 2 tablespoons Light Soy Sauce
- 1/4 cup Dark Soy Sauce
- 40g Rock Sugar
- half teaspoon White Sugar

## Steps

1. [0:44](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=44s) Briefly boil the pork belly in water for a couple of minutes on each side, then reserve the hot water.
2. [1:54](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=114s) Cut the parboiled pork belly into chunks.
3. [3:22](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=202s) Lightly fry the dried chili and Sichuan peppercorns in oil, then remove and reserve the flavored oil and spices.
4. [3:42](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=222s) Pulverize the first batch of rock sugar.
5. [3:56](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=236s) Melt and cook the rock sugar in oil until it turns a deep tan brown color.
6. [5:03](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=303s) Add the pork pieces and gently fry to coat them with the caramel.
7. [5:26](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=326s) Turn off the heat and mix in the liaojiu, light soy sauce, and dark soy sauce.
8. [5:48](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=348s) Transfer the pork into the reserved hot water along with the ginger, garlic, cinnamon, and star anise.
9. [6:54](https://www.youtube.com/watch?v=K4E1Y27LWQE&t=414s) Bring to a boil, then cover and simmer for 90 minutes.
10. Add the second batch of rock sugar and let it dissolve, then simmer uncovered for another 15 to 20 minutes to reduce.
11. Taste the sauce and adjust with white sugar if needed.
12. Remove the pork pieces and strain the remaining sauce.

## Equipment

- wok
- Dutch oven
- mortar and pestle
- tongs
- strainer

## What the video didn't say

- Exact cooking heat levels
- Total yield servings
- Total time in minutes

Source page: https://recipesmd.com/v/chinese-cooking-demystified-red-braised-pork-belly