Chinese Spicy Red-Braised Pork Belly With Chinese Mushrooms
Servings Prep Time
6people 20minutes
Cook Time
Servings Prep Time
6people 20minutes
Cook Time
  • 1 – 1.5 lb skin-on pork belly
  • 1tbsp vegetable oil
  • 2tbs crushed Chinese rock sugar or granulated sugar
  • 1/4cup Chinese rice wine (Shao Hsing) or dry sherry
  • 2tbsp soy sauce
  • 10-20 dried flower mushrooms
  • 2 star anise
  • 2-10 dried red chili peppers
  • 2cups chicken broth
  • 3 green onionschopped
  • 2-3slices ginger
  • Jasmine brown ricefor serving
  1. Cut skin-on pork belly into 1/2 to 1 inch cubes.
  2. Place cubes into a non-stick pan and fry on medium/high heat until all sides are golden brown.
  3. Add 1 tablespoon of vegetable oil and 2 tablespoons of sugar in a wok or a large sauce pan on medium heat. Allow sugar to caramelize and turn brown.
  4. Remove from heat; carefully add rice wine. (NOTE: Mixture may splatter and steam.)
  5. Add pan-fried pork belly, soy sauces, onions, ginger, star anise, and peppers. Add small amounts of water to cover most of the pork pieces. Cook on medium/high heat until boiling.
  6. Taste the broth/sauce and adjust accordingly. Then continue to cook on low heat for 1-2 hours till pork skin is soft and gelatinous.
  7. Serve with rice.