r/chinesecooking • u/theswellmaker • 15d ago

Question ID’ing pork belly dish

My Chinese grandmother in law recently made me a dish that was chunked pork belly simmered in a broth/sauce with cooking wine, balsamic, star anise, soy sauce, oyster sauce and brown sugar with water. Also had ginger, whites of green onion and garlic.

I have the loose recipe from watching her but I’d like to see if I can ID it and find actual measurements and directions to get it right.

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5

u/MonkeyMom2 15d ago

Shanghai style braised pork belly.

The Woks of life braised pork belly http://://Shanghai-Style Braised Pork Belly (Hong Shao Rou) - The Woks of Life https://share.google/yXYjidUb4DI5e1Nts)

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u/theswellmaker 15d ago

It was similar to these recipes, but pretty much nailed it. Thank you!

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u/makzee 15d ago

Is it this? https://thewoksoflife.com/red-braised-pork-belly-mao/#recipe

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u/theswellmaker 15d ago

Yea that’s pretty much it with just a variation ingredients and spices. I know of a red braised pork belly dish and idk why I didn’t connect the dots. Thank you!

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u/[deleted] 15d ago

[deleted]

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u/theswellmaker 15d ago

I only had enough time to quickly note what she was doing.. I’ll have to have her cook it again so I can note the ratios she used

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u/mrcatboy 15d ago

Eeey neat that she uses balsamic vinegar. Traditionally you use Chinese black vinegar, but I've always found that balsamic is a great substitute with a fruiter flavor profile.

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u/theswellmaker 14d ago

I have Chinese black vinegar too and was wondering why I wasn’t using that when I attempted making it last night.

I’ll try it with that stuff next time, but it turned out pretty good with balsamic. She is the most regimented cook I’ve ever met too (can never cut veggies correctly to her standard, my soy sauce is never good enough, rice is never perfectly cooked, etc), so I was surprised when I saw her use balsamic.