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:

Method:

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.  

Shop List:

5 Tbsp (75g) Shandong Sticky Cinnamon

300g Pork Belly Strips

200ml Orange Juice

2 Spring Onions

FOODIE TIPS

Meat Structure

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.

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Shandong Sticky Cinnamon

Shandong Sticky Cinnamon

OUR INSPIRATION

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:

Serves:

2

ACTIVE Time:

10 mins

Total Time:

55 mins

Chilli:

No Chilli

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.

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