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Red Braised Pork Belly

Serves 2

Ingredients

 

  • 450g pork belly, cut into 3cm portions

  • 5 Tbsp Lee Kum Kee Red Braising Sauce

  • 250ml water

  • 1 Tbsp vegetable oil

  • 1 spring onion to garnish

  • 2 ginger pieces

Method

 

  1. Sauté 2 slices of ginger in 1 Tbsp oil. Then stir-fry 450g diced belly pork cubes (blanched) for 5 minutes in high heat.
     

  2. Add in 5 Tbsp Lee Kum Kee Red Braising Sauce and water. Bring to a boil before lowering the heat and simmer for at least 30 minutes or until the belly pork is tender and sauce thickened before serving.

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