A Shanghai styled pork belly recipe also called braised Pork Belly and the wholesome tantalizing aroma to remind you of the mouth-watering and Crispy Pork Belly in Cantonese cuisine to the delicious Xiao Long Bao from Shanghai.
STEP 1.1. Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 inch pieces. You can also make them 2 by 2 inches if you like them smaller. Set aside.
STEP 2.1. In a medium clay pot or a medium in a regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
STEP 3.2. Lay the pork belly deep down on ginger.
STEP 4.3. Pour the wine, soy sauces and rock sugar. Now cover and cook and wait for a boil. As soon as it boils turn down the flame.
STEP 5.4. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork throughout the cooking.
STEP 6.5. The cooking takes about 90 minutes. Enjoy the braised pork belly.
Nutrition value
1000
calories per serving
43 g Fat79 g Protein35 g Carbs2 g FiberOther
Current Totals
43 g Fat
79 g Protein
35 g Carbs
2 g Fiber
MacroNutrients
Carbs
35 g
Protein
79 g
Fiber
2 g
Fats
Fat
43 g
Vitamins & Minerals
Calcium
128 mg
Iron
11 mg
Vitamin A
43 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
2 mg
Copper
4 mcg
Magnesium
145 mg
Manganese
0 mg
Phosphorus
679 mg
Selenium
160 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
