Shanghai Style Pork is a flavorful dish characterized by its sweet and savory profile, often featuring tender pork braised or stir-fried with a rich, aromatic sauce. Here’s a detailed recipe for Shanghai-style Braised Pork Belly—a popular dish that captures the essence of Shanghai cuisine.
Shanghai-Style Braised Pork Belly
Ingredients:
- Pork belly: 1 ½ pounds, cut into 1-inch cubes
- Soy sauce: 1/4 cup (dark soy sauce for richer color, or a mix of light and dark soy sauce)
- Shaoxing wine: 1/4 cup (or dry sherry as a substitute)
- Brown sugar: 1/4 cup (packed)
- Ginger: 3 slices, smashed
- Garlic: 3 cloves, smashed
- Star anise: 2
- Cinnamon stick: 1
- Green onions: 2, cut into 2-inch pieces
- Water: 1 ½ cups (or enough to cover the pork)
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Sesame oil: 1 teaspoon (optional, for finishing)
- Chopped scallions or cilantro: for garnish (optional)
Instructions:
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Blanch the Pork:
- Bring a pot of water to a boil.
- Add the pork belly cubes and blanch for 2-3 minutes to remove excess fat and impurities.
- Drain the pork and rinse under cold water. Set aside.
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Prepare the Braising Liquid:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the smashed ginger, garlic, star anise, and cinnamon stick. Sauté for 1-2 minutes until fragrant.
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Brown the Pork:
- Add the blanched pork belly to the pot. Cook until the pork starts to brown and caramelize slightly, about 5-7 minutes.
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Add Seasonings and Liquids:
- Stir in the soy sauce, Shaoxing wine, and brown sugar. Cook for another 2 minutes, allowing the sugar to dissolve and the soy sauce to slightly caramelize.
- Add the water, ensuring the pork is covered. Bring to a boil.
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Braise the Pork:
- Reduce the heat to low and cover the pot.
- Simmer gently for 1 to 1.5 hours, or until the pork is tender and the sauce has thickened. Stir occasionally and check that the pork remains covered with liquid. Add more water if necessary.
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Finish the Dish:
- Once the pork is tender and the sauce has become thick and glossy, remove the pot from heat.
- Drizzle with sesame oil if using, and stir gently to combine.
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Serve:
- Garnish with chopped scallions or cilantro if desired.
- Serve hot over steamed rice, or with a side of stir-fried vegetables or steamed buns.
Tips:
- For Extra Flavor: Add a few slices of dried mushrooms or a small piece of rock candy to enhance the depth of flavor.
- Texture: For a more gelatinous texture, use a slightly higher fat-to-meat ratio in the pork belly.
- Make Ahead: This dish often tastes even better the next day as the flavors continue to meld.
Enjoy your Shanghai-style pork belly as a comforting and satisfying meal, perfect for any day of the week!
