🍽️ FittestMe.aiFoodsNutrients

Chinese Braised Pork with Dried Apricots Recipe

Chinese · Main course · 105 min total

A classic Shanghainese-style red-braised pork belly with a sweet and tangy twist from dried apricots, resulting in tender, melt-in-your-mouth meat with a glossy, rich sauce.

Ingredients

• 1 lb (450g) pork belly, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 tablespoons rock sugar or brown sugar
• 3 slices ginger
• 2 scallions, cut into 2-inch pieces
• 2 star anise
• 1 cinnamon stick
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 cup hot water
• 1/2 cup dried apricots, halved

Instructions

1. Blanch pork belly in boiling water for 2 minutes, then drain and rinse under cold water. Pat dry.
2. Heat oil in a wok or heavy-bottomed pot over medium heat. Add rock sugar and cook, stirring, until melted and amber-colored.
3. Add pork belly and stir-fry until coated with caramel and lightly browned, about 3 minutes.
4. Add ginger, scallions, star anise, and cinnamon stick. Stir-fry for 1 minute until fragrant.
5. Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
6. Add hot water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
7. Add dried apricots, stir, and continue to simmer uncovered for another 30-40 minutes, or until pork is tender and sauce has thickened.
8. Skim off excess fat if desired. Serve hot over steamed rice.

Tips

• For a deeper flavor, marinate the pork belly in soy sauce and Shaoxing wine for 30 minutes before cooking.
• Leftovers can be refrigerated for up to 3 days; the flavor improves overnight.
• If the sauce is too thin, remove the pork and apricots, then reduce the sauce over high heat until syrupy.

More about Chinese Braised Pork with Dried Apricots →

AI estimate may be inaccurate · Terms