Red Date Braised Pork
An upgraded braised pork belly with red dates, offering a sweet fragrance, tender meat, and glossy color. A nourishing classic for festive meals.
Ingredients
12 items- pork belly 500g
- red dates 100g
- rock sugar 30g
- ginger 4 slices
- spring onions 2
- cooking wine 2 tbsp
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- star anise 2
- bay leaves 2
- salt to taste
- water as needed
Nutrition
Steps （5 steps）
Place pork in cold water, bring to a boil over high heat, skim off foam, then cook for 2 minutes over medium heat. Drain and set aside.
Heat oil in a wok over medium-low heat, add rock sugar and stir until melted and amber. Immediately add pork pieces and stir-fry quickly to coat evenly.
Add ginger slices, spring onion sections, star anise and bay leaves. Stir until fragrant. Pour in cooking wine, light soy sauce and dark soy sauce along the side, stir well.
Add pitted red dates and enough water to submerge meat. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 90 minutes until meat is fork-tender.
Remove lid and turn to high heat to reduce the sauce until it thickens and coats the meat. Season with salt to taste. Serve hot.
Tips
Use medium-low heat for caramelizing sugar to avoid bitterness; pitted dates enhance flavor; adjust simmering time based on meat size; the meat is done when a chopstick easily pierces the thickest part.
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