Chinese Braising Sauce

Source: Personal recipe

Yield: 4 serving(s)

Time: ~1.5 hours (pressure cooker)

About

A versatile Chinese braising sauce for pork belly or beef. The soy sauce, star anise, and Sichuan peppercorn base creates a deeply aromatic, savory braise. Serve over rice with braised vegetables.

Ingredients

• 600g pork belly or beef belly
• 40g ginger, thick cut
• 6 shallots
• 4 star anise seeds
• 3g Sichuan peppercorns
• 1.6g cinnamon
• 18g salt
• 15ml cooking wine
• 180ml dark soy sauce (or 120ml light soy sauce)
• 1440ml water
• Optional: cabbage, white radish

Instructions

1. Prep Meat

1. Wash pork belly thoroughly.
2. Boil in water briefly to remove scum. Drain and set aside.

2. Braise

1. In a pan, fry ginger and shallots in oil until fragrant.
2. Transfer everything — meat, aromatics, all remaining ingredients — into a pressure cooker.
3. Cook under pressure until the meat is tender.
4. Add optional vegetables near the end of cooking if desired.

Storage

• Keeps well refrigerated for up to 5 days. The braising liquid can be reused or frozen as a flavor base.

Tags: #recipe #chinese #pork #beef #braise