Red-braised pork
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Shanghai-style caramel braised pork with star anise; 4 servings without an uncounted side.
4 servingsFinal yield 800 g
Ingredients
- 500 gPork, fresh, belly, raw
- 55 gSugars, granulated
- 50 gSoy sauce made from soy and wheat (shoyu)
- 35 gGinger root, raw
- 100 gOnions, spring or scallions (includes tops and bulb), raw
- 4 gSpices, anise seed
- 700 gBeverages, water, tap, drinking
Method
- Cut pork belly into 3 cm cubes, slice ginger and cut spring onion into 4 cm lengths. Measure sugar, soy sauce, real star anise and water.
- Heat sugar in a heavy pot over medium heat for 5 minutes until dark amber. Add pork belly and turn for 4 minutes to coat it with caramel.
- Add soy sauce, ginger, spring onion, star anise and 700 g water. Bring to a boil, cover and braise gently at 95 °C for 70 minutes; the water, rendered pork fat and sauce are all served.
- Uncover and reduce for 20 minutes until sauce clings to the cubes and pork separates easily with chopsticks. Remove star anise before serving.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,902.8 kcal
- Protein
- 53.9 g
- Fat
- 266.4 g
- Total carbohydrate (by difference)
- 73 g
- Total dietary fibre (USDA)
- 4.3 g
- Saturated fatty acids
- 96.8 g
- Sodium
- 2,956.2 mg
- Salt (sodium × 2.5)
- 7.4 g
Per serving
- Energy
- 725.7 kcal
- Protein
- 13.5 g
- Fat
- 66.6 g
- Total carbohydrate (by difference)
- 18.3 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 24.2 g
- Sodium
- 739.1 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 362.9 kcal
- Protein
- 6.7 g
- Fat
- 33.3 g
- Total carbohydrate (by difference)
- 9.1 g
- Total dietary fibre (USDA)
- 0.54 g
- Saturated fatty acids
- 12.1 g
- Sodium
- 369.5 mg
- Salt (sodium × 2.5)
- 0.92 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Soy
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal