Red-Braised Pork Stomach
Red-braised pork stomach, shiny red color, tender and chewy texture, with rich soy sauce and spice fragrance. A classic Chinese comfort dish.
Ingredients
13 items- Pork stomach 1 (about 500g)
- Ginger 1 piece
- Scallions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20g
- Salt 1/2 tsp
- White pepper a pinch
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Rub the pork stomach with flour and salt, rinse thoroughly to remove slime and odor. Drain.
Place the cleaned stomach in cold water with ginger slices and wine. Bring to a boil, then simmer for 5 minutes. Remove, rinse, and cut into pieces.
Slice ginger, cut scallions into sections, prepare star anise, cinnamon, and bay leaves.
Heat oil in a pan, add rock sugar. Cook over low heat until it turns brown and bubbly. Quickly add pork stomach pieces and stir-fry to coat.
Add ginger, scallions, and spices; stir-fry until fragrant. Splash wine along the edge, then add light and dark soy sauce. Stir well.
Pour in hot water to submerge the stomach. Bring to a boil, then reduce to low heat, cover, and braise for about 50 minutes until tender (easily pierced by chopsticks).
Uncover and turn to high heat to reduce the sauce. Add salt and white pepper. Stir continuously until the sauce thickens and coats the stomach.
Transfer to a plate, drizzle remaining sauce over, garnish with chopped scallions or chili rings. Serve hot.
Tips
The key to cleaning pork stomach is repeated rubbing with flour and salt. Use low heat when caramelizing sugar to prevent bitterness. Simmer longer for extra tenderness.
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