Citrus Braised Cinnamon Pork
We fell in love with Red Braised Pork Belly at a Shanghai eatery on a cold Chinese winter. This is our version with a citrus twist but with the same sweet aromatic spices and melt-in-your-mouth texture.
// Get ready to cook:
1. Cut the pork belly strips into 1-inch chunks.
2. Pre-heat pot to medium-high heat; add 1 Tbsp oil and pork pieces. Stir fry for 2-3 mins to sear and brown.
3. Add Shandong Sticky Cinnamon; stir fry for 1 min to release fragrance. Add orange juice; mix well.
4. Cover with lid, lower heat and simmer for 30 mins. Uncover and simmer for a further 15 mins until sauce thickens and caramalises.
5. Garnish and serve immediately with white rice and steamed bak choi.
5 Tbsp (75g) Shandong Sticky Cinnamon
300g Pork Belly Strips
200ml Orange Juice
2 Spring Onions
If you’re using a big chunk of pork belly, boil it first for 6-7mins. Plunge in cold water then pat dry before slicing and frying. This will help set the pork in shape and keep the belly pieces from falling apart during slicing.
Share this recipe with other Foodies
Shandong Sticky Cinnamon
Shandong Sticky Cinnamon represents the flavours of the Eastern Chinese dish Red Braised Pork (Hong Shao Rou). Pork slowly braised in a cinnamon and clove infused caramel sauce, it is little wonder then that this was apparently one of Chairman Mao’s favourite dishes!
About this dish:
Cooking Equipment Needed: 1 Pot with Lid
How to Serve: With white rice and steamed bok choy
Make It Your Own: Use pork fillet for a quicker stir fry version of this dish. First, fry cubed pork fillet quickly at a high heat and remove as soon as it’s cooked. In the same pan, add the Shandong Sticky Cinnamon and the orange juice. Heat at a medium heat, stirring, to reduce the sauce until glossy and thick. Return the cooked pork to the pan and mix well to evenly coat all pieces. Serve.