Red-Braised Pork Belly with Kelp

Name: Red-Braised Pork Belly with Kelp
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 500 g pork belly (washed and cut into chunks); kelp (washed, boiled in boiling water for about 15 minutes, and cut into diamond-shaped pieces; if using shredded kelp, tie it into knots), to taste; 2 star anise; scallions (washed and cut into sections), to taste; ginger (washed and lightly crushed), to taste; cooking oil, to taste; sugar (cooked until golden), to taste; soy sauce, to taste; cooking wine, to taste; salt, to taste

Pork belly and kelp braised together, featuring a glossy, appetizing appearance and rich, deeply savory, well-seasoned flavor.

1h 15m

Easy

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Ingredients

pork belly (washed and cut into chunks) 500 g

kelp (washed, boiled in boiling water for about 15 minutes, and cut into diamond-shaped pieces; if using shredded kelp, tie it into knots) to taste

star anise 2

scallions (washed and cut into sections) to taste

ginger (washed and lightly crushed) to taste

cooking oil to taste

sugar (cooked until golden) to taste

soy sauce to taste

cooking wine to taste

salt to taste

Instructions

Prepare the ingredients

Wash the pork belly and cut it into chunks. Wash the kelp, boil it in boiling water for about 15 minutes, and cut it into diamond-shaped pieces. If using shredded kelp, tie it into knots. Wash the scallions and cut them into sections. Wash the ginger and lightly crush it.

Caramelize the sugar

Heat the cooking oil in a wok. Add the sugar and cook it until golden, then add the pork belly, star anise, scallions, and ginger and stir-fry them.

Braise the dish

When the pork belly is evenly coated in the caramelized sugar, add the cooked kelp, soy sauce, cooking wine, and salt. Stir-fry briefly, add water, and bring to a boil. Reduce the heat and simmer until the pork and kelp are tender and thoroughly flavored.