18 Best Chinese Braised Pork Recipe Delight In These Amazing Recipes!
Published on: Mar 22, 2024
For anyone looking to recreate the flavors of authentic Chinese cuisine at home, a good place to start is with a classic dish like braised pork. This staple of Chinese cooking is known for its tender, melt-in-your-mouth texture and rich, savory flavor. While there are many variations of this dish, we've scoured the internet and tested numerous recipes to bring you the best Chinese braised pork recipe. With a few simple ingredients and some patience, you'll be able to create a mouthwatering dish that will impress your family and friends.
Chinese sweet and sour pork, also known as "tangcu liji" in Mandarin, is a popular dish in Chinese cuisine. It is made with marinated pork, coated in a crispy batter, and then stir-fried with a sweet and tangy sauce. This dish is a perfect combination of flavors and textures, making it a favorite among many.
To make this dish, you will need pork tenderloin, cornstarch, flour, eggs, and vegetable oil for frying. For the sauce, you will need soy sauce, rice vinegar, ketchup, brown sugar, garlic, and ginger. The key to achieving the perfect balance of sweet and sour is to use equal parts of soy sauce and rice vinegar.
To start, cut the pork tenderloin into bite-sized pieces and marinate it with soy sauce, brown sugar, and garlic for at least 30 minutes. In a separate bowl, mix cornstarch and flour together. Dip the marinated pork in the mixture, followed by beaten eggs, and then back into the mixture. This will create a crispy outer layer when fried.
Heat oil in a wok or deep frying pan and fry the pork until it turns golden brown. Remove from the oil and let it drain on a paper towel. In the same wok, stir-fry garlic and ginger until fragrant. Then, add in the sauce mixture and let it thicken. Finally, add the fried pork and toss until it is evenly coated with the sauce. Serve over steamed rice for a delicious and satisfying meal.
Authentic Chinese egg rolls, also known as "ji dan guan" in Mandarin, are a popular appetizer in Chinese restaurants. These crispy, savory rolls are filled with a mixture of ground pork, cabbage, carrots, shiitake mushrooms, and bean sprouts. They are then deep-fried until golden brown and served with a sweet and sour dipping sauce.
To make these egg rolls, you will need egg roll wrappers, which can be found in most Asian grocery stores. For the filling, you will need to chop the vegetables finely and cook them with the ground pork until they are tender. Then, wrap the filling in the egg roll wrappers and seal the edges with a mixture of flour and water.
Heat oil in a wok or deep frying pan and fry the egg rolls until they are crispy and golden brown. Serve hot with a dipping sauce made of soy sauce, rice vinegar, sesame oil, and sugar. These egg rolls make a great appetizer or snack and are sure to be a hit at your next gathering.
Chinese braised pork shoulder, also known as "hong shao rou" in Mandarin, is a classic Chinese dish that is bursting with flavor. The pork shoulder is slowly braised in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine until it becomes tender and melt-in-your-mouth delicious.
To make this dish, start by marinating the pork shoulder with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add enough water to cover it. Add in the rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. The longer you braise the pork, the more tender and flavorful it will become. Serve over rice for a hearty and comforting meal.
4of 11
Chinese Braised Pork Hock
Main Ingredients: Pork Hocks, Sake, Ginger, Light Soy Sauce, Dark Soy
Chinese braised pork hock, also known as "xun ji" in Mandarin, is a popular dish in the Sichuan province of China. It is made with pork hock, which is a cut of meat from the pig's leg that is rich in collagen, making it perfect for braising. The pork hock is braised in a mixture of soy sauce, rock sugar, star anise, cinnamon, and chili peppers until it becomes tender and falls off the bone.
To make this dish, start by marinating the pork hock with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic, ginger, and chili peppers until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add enough water to cover it. Add in the rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. The longer you braise the pork, the more tender and flavorful it will become. This dish is best served with steamed rice and some stir-fried vegetables.
5of 11
The Chinese Braised Pork and Taro
Main Ingredients: Pork Belly, Beancurd, Shaoxing Wine, Oyster Sauce
The Chinese braised pork and taro, also known as "wu tou rou" in Mandarin, is a traditional Chinese dish that is popular during the colder months. Taro is a root vegetable that is similar to a potato, and when braised with pork, it becomes tender and flavorful. This dish is usually served with a side of steamed rice and some stir-fried vegetables.
To make this dish, start by marinating the pork with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Peel and cut the taro into bite-sized pieces and add it to the pot with the pork. Add enough water to cover the ingredients and let it simmer on low heat for about 1 hour or until the pork and taro are both tender. The taro will absorb the flavors of the sauce and become soft and creamy. This dish is perfect for a comforting and satisfying meal.
6of 11
Chinese Braised Pork Belly (Hong Shao Rou)
Main Ingredients: Pork Belly, Granulated Sugar, Shaoxing Wine, Soy Sauce
Chinese braised pork belly, also known as "hong shao rou" in Mandarin, is a staple dish in Chinese cuisine. It is made with pork belly, which is a cut of meat from the pig's belly that is rich in fat, making it perfect for braising. The pork belly is braised in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine until it becomes tender and melt-in-your-mouth delicious.
To make this dish, start by marinating the pork belly with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add enough water to cover it. Add in the rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. The longer you braise the pork, the more tender and flavorful it will become. Serve over rice for a decadent and delicious meal.
7of 11
Kong Bak Pao (Chinese Braised Pork Sliders)
Main Ingredients: Pork Belly, Caramel, Oil, Shallot, Chinese Five Spice
Kong Bak Pao, also known as "gua bao" in Mandarin, is a popular street food in Taiwan. It is made with braised pork belly, sandwiched between steamed buns and topped with pickled mustard greens, cilantro, and ground peanuts. These little sliders are packed with flavor and are perfect for a quick and satisfying meal.
To make these sliders, start by braising the pork belly in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine. Once the pork is tender, let it cool and then slice it into thin pieces. Steam the buns and assemble the sliders by placing a few slices of pork belly on the bun, followed by a spoonful of the pickled mustard greens, cilantro, and ground peanuts.
This dish is usually served as an appetizer or snack, but you can also make a meal out of it by serving it with some rice and stir-fried vegetables. The combination of flavors and textures in this dish is sure to impress your taste buds.
8of 11
Dong Po Rou (Chinese Braised Pork Belly)
Main Ingredients: Pork Belly, Oil, Scallions, Ginger, Low Sodium Soy
Dong Po Rou, also known as "dongpo rou" in Mandarin, is a famous dish from the Hangzhou region of China. It is made with pork belly, which is braised in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine until it becomes tender and rich in flavor. This dish is often served with steamed buns or rice and is a favorite among many.
To make this dish, start by marinating the pork belly with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add enough water to cover it. Add in the rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. The key to achieving the perfect texture is to braise the pork for a longer period of time on low heat. Serve with steamed buns or rice for a satisfying and comforting meal.
9of 11
Mom’s Chinese Braised Pork Belly (“hong shao rou”)
Main Ingredients: Pork Belly, Oil, Ginger, Brown Sugar, Shaoxing Cooking
Mom's Chinese braised pork belly, also known as "hong shao rou" in Mandarin, is a dish that is passed down from generation to generation. Every family has their own version of this dish, and it is usually made on special occasions or family gatherings. The pork belly is slow-cooked in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine until it is fall-apart tender.
To make this dish, start by marinating the pork belly with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add enough water to cover it. Add in the rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. This dish is best served with steamed rice and some stir-fried vegetables. The flavors of this dish will remind you of home and bring comfort to your taste buds.
10of 11
Chinese Style Beer Braised Pork Belly
Main Ingredients: Pork Belly, Dark Beer, Soy Sauce, Dark Soy Sauce
Chinese style beer braised pork belly is a flavorful and hearty dish that is perfect for a cold day. The pork belly is braised in a mixture of beer, soy sauce, rock sugar, star anise, cinnamon, and rice wine until it becomes tender and infused with the flavors of the beer. This dish is usually served with steamed rice and some stir-fried vegetables.
To make this dish, start by marinating the pork belly with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the pork until it is browned on all sides. Remove the pork and set it aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Place the pork back into the pot and add in the beer, rock sugar, star anise, and cinnamon. Cover and let it simmer on low heat for about 2 hours or until the pork is tender. The beer adds a depth of flavor to the dish and gives the pork a unique taste. This dish is sure to warm you up and leave you feeling satisfied.
11of 11
Stewed Spareribs With Carrots | Chinese Braised Pork...
Main Ingredients: Spareribs, Ginger, Bean Paste, Green Garlic, Vegetable
Stewed spareribs with carrots, also known as "hong shao pai gu" in Mandarin, is a popular dish in Chinese cuisine. The spareribs are braised in a mixture of soy sauce, rock sugar, star anise, cinnamon, and rice wine until they are fall-off-the-bone tender. The addition of carrots adds a touch of sweetness and balances out the savory flavors of the dish.
To make this dish, start by marinating the spareribs with soy sauce, rice wine, and ginger. In a separate pot, heat oil and fry the spareribs until they are browned on all sides. Remove the spareribs and set them aside. In the same pot, stir-fry garlic and ginger until fragrant, then add in the remaining marinade and let it come to a boil.
Ingredients and Preparation
Ingredients:
Pork belly: This is the star of the dish, so be sure to get high-quality pork belly with a good balance of lean meat and fat.
Garlic: A staple in Chinese cooking, garlic adds depth of flavor to the dish.
Ginger: Another essential ingredient in Chinese cuisine, ginger adds a spicy kick to balance out the richness of the pork.
Star anise: This spice is a key component in many Chinese dishes, providing a subtle licorice flavor.
Dark soy sauce: This type of soy sauce is thicker and richer in flavor than regular soy sauce, and is commonly used in braised dishes.
Shaoxing wine: A type of Chinese rice wine, Shaoxing wine adds a depth of flavor and helps tenderize the meat.
Sugar: A small amount of sugar helps to balance out the flavors and adds a touch of sweetness to the dish.
Preparation:
Start by boiling a pot of water and blanching the pork belly for about 5 minutes. This helps to remove any impurities and ensures a cleaner taste.
Drain the pork and pat it dry with paper towels.
In a separate pan, sauté the garlic and ginger until fragrant.
Add the pork belly to the pan and brown it on all sides.
Add the star anise, dark soy sauce, Shaoxing wine, and sugar to the pan.
Bring the mixture to a boil, then lower the heat and let it simmer for about 2 hours, or until the pork is tender and the sauce has thickened.
Remove the pork from the pan and let it cool before slicing it into bite-sized pieces.
Return the pork to the pan and let it cook for an additional 10 minutes to absorb the flavors.
Serve the braised pork over rice and enjoy!
Tips for Success
To make sure your Chinese braised pork turns out perfectly every time, here are a few tips to keep in mind:
Be sure to blanch the pork first to remove any impurities and ensure a cleaner taste.
Use a good balance of lean meat and fat in your pork belly for the best flavor and texture.
Let the pork simmer for at least 2 hours to ensure it is tender and fully infused with the flavors of the sauce.
If you're short on time, you can also make this dish in a pressure cooker for faster results.
With our best Chinese braised pork recipe, you can now confidently recreate this classic dish in your own kitchen. Whether it's for a special occasion or a weeknight meal, this dish is sure to impress and satisfy your cravings for authentic Chinese flavors.
HTML code:
<h2>Ingredients and Preparation</h2>
<h3>Ingredients:</h3>
<ul>
<li><b>Pork belly:</b> This is the star of the dish, so be sure to get high-quality pork belly with a good balance of lean meat and fat.</li>
<li><b>Garlic:</b> A staple in Chinese cooking, garlic adds depth of flavor to the dish.</li>
<li><b>Ginger:</b> Another essential ingredient in Chinese cuisine, ginger adds a spicy kick to balance out the richness of the pork.</li>
<li><b>Star anise:</b> This spice is a key component in many Chinese dishes, providing a subtle licorice flavor.</li>
<li><b>Dark soy sauce:</b> This type of soy sauce is thicker and richer in flavor than regular soy sauce, and is commonly used in braised dishes.</li>
<li><b>Shaoxing wine:</b> A type of Chinese rice wine, Shaoxing wine adds a depth of flavor and helps tenderize the meat.</li>
<li><b>Sugar:</b> A small amount of sugar helps to balance out the flavors and adds a touch of sweetness to the dish.</li>
</ul>
<h3>Preparation:</h3>
<ol>
<li>Start by boiling a pot of water and blanching the pork belly for about 5 minutes. This helps to remove any impurities and ensures a cleaner taste.</li>
<li>Drain the pork and pat it dry with paper towels.</li>
<li>In a separate pan, sauté the garlic and ginger until fragrant.</li>
<li>Add the pork belly to the pan and brown it on all sides.</li>
<li>Add the star anise, dark soy sauce, Shaoxing wine, and sugar to the pan.</li>
<li>Bring the mixture to a boil, then lower the heat and let it simmer for about 2 hours, or until the pork is tender and the sauce has thickened.</li>
<li>Remove the pork from the pan and let it cool before slicing it into bite-sized pieces.</li>
<li>Return the pork to the pan and let it cook for an additional 10 minutes to absorb the flavors.</li>
<li>Serve the braised pork over rice and enjoy!</li>
</ol>
<h2>Tips for Success</h2>
<p>To make sure your Chinese braised pork turns out perfectly every time, here are a few tips to keep in mind:</p>
<ul>
<li>Be sure to blanch the pork first to remove any impurities and ensure a cleaner taste.</li>
<li>Use a good balance of lean meat and fat in your pork belly for the best flavor and texture.</li>
<li>Let the pork simmer for at least 2 hours to ensure it is tender and fully infused with the flavors of the sauce.</li>
<li>If you're short on time, you can also make this dish in a pressure cooker for faster results.</li>
</ul>
<p>With our best Chinese braised pork recipe, you can now confidently recreate this classic dish in your own kitchen. Whether it's for a special occasion or a weeknight meal, this dish is sure to impress and satisfy your cravings for authentic Chinese flavors.</p>
