Anhui Red-Braised Pork Belly
徽派红烧肉 · anhui cuisine · Anhui
Anhui-style red-braised pork belly combines browned pork, caramelized sugar, soy sauces, Shaoxing wine, and warm spices. Slow cooking turns the meat tender and gives the sauce its glossy mahogany color.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The caramel tastes bitter and looks black.: Discard the burned caramel, clean the wok, and restart over lower heat.
- If The glaze scorches before it coats the pork.: Remove the wok from heat, add a spoonful of hot water, and loosen the glaze gently.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
pork belly五花肉
10.58 oz — cut into 2.5 cm pieces
3.53 oz
0.85 cup — 150 ml for frying and 50 ml for the caramel
0.04 cup
0.02 cup
0.02 cup
2.0 slice
garlic大蒜
3.0 clove — lightly crushed
0.42 cup
scallion葱花
1.0 stalk — left whole and tied
0.35 oz
salt盐
0.35 oz
as needed
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 15 min
Cut the pork belly into even 2 to 3 cm pieces and pat the surfaces dry.
✅ Done when: The pieces are evenly sized and dry on the surface.
Watch out: Dry pork reduces dangerous oil splatter.
- 2
Step 25 min
Medium-high heatHeat 150 ml oil in a wok over medium-high heat. Fry the pork for 2 minutes, add the salt, stir-fry for 2 minutes more, then remove and drain.
✅ Done when: The pork is lightly golden at the edges and some fat has rendered.
Watch out: Lower the pork carefully and keep moisture away from the hot oil.
- 3
Step 34 min
Medium heatIn a clean wok, heat the remaining 50 ml oil over medium-low heat. Add the sugar and stir until it melts into a deep amber caramel.
✅ Done when: The caramel is the color of dark tea and has no black spots.
Watch out: Caramel is extremely hot; do not touch or taste it from the pan.
If The caramel tastes bitter and looks black.:
Discard the burned caramel, clean the wok, and restart over lower heat.
Add the fried pork and toss for 30 seconds to coat. Add the ginger and garlic and stir for another 30 seconds.
✅ Done when: Every pork piece has a thin amber coating and the aromatics smell fragrant.
Watch out: Add the pork carefully because the caramel may splatter.
- 5
Step 510 min
Medium heatAdd the Shaoxing wine, five-spice, and whole scallion. Add enough water to cover the pork, cover, and simmer for 10 minutes.
✅ Done when: The liquid simmers steadily and the pork is cooking evenly.
Watch out: Keep the simmer controlled so the liquid does not boil dry.
- 6
Step 620 min
Medium heatStir in the light soy sauce, dark soy sauce, and oyster sauce. Simmer uncovered over medium heat until the pork is tender and reaches at least 63 C.
✅ Done when: A chopstick enters the pork easily and the center is at least 63 C.
Watch out: Stir occasionally as the sweet sauce thickens.
- 7
Step 75 min
High heatIncrease to high heat and reduce the sauce, tossing until it forms a glossy coating. Remove the scallion and serve.
✅ Done when: The sauce clings to the pork without pooling heavily in the pan.
Watch out: The high-sugar glaze can burn quickly during the final reduction.
If The glaze scorches before it coats the pork.:
Remove the wok from heat, add a spoonful of hot water, and loosen the glaze gently.