Shanghai-Style Braised Pork Belly with Hard-Boiled Eggs

October 18, 2017

Authentic Shanghai-style braised pork belly simmered in rich and dark soy sauce and Chinese cooking wine, caramelized with brown sugar along with fresh ginger, garlic, green onion, and star anise. This is a true Chinese dish you can make in your own kitchen.

1 1/2 pounds pork belly, cut into 1.5-inch chunks
3 tablespoons avocado oil
3 tablespoons brown sugar or rock sugar, divided
3 tablespoons dark soy sauce
2 tablespoons regular soy sauce
1/4 cup Shaoxing wine (or Sherry)
1 cup chicken bone broth (or low-sodium chicken broth)
3 whole star anise
2 stems green onions, roughly chopped
2 slices of fresh ginger
2 cloves garlic, sliced
4 hard-boiled eggs, peeled

Bring 2 quarts of water to a boil in a saucepan. Add pork chunks into the water and blanch for 5 minutes. Drain well and place on a large plate lined with a couple layers of paper towels. Set aside. Heat up...
See the full directions on my site

Nutritions

Calories
289

Sodium
1016mg
42% DV

Fat
18g
28% DV

Protein
11g
22% DV

Carbs
18g
6% DV

Fiber
3g
14% DV