Beijing-style Braised Pork with Napa Cabbage
Beijing-style Braised Pork with Napa Cabbage is a classic Chinese dish made with succulent pieces of tender pork belly, slow-cooked in a savory and aromatic sauce with warming spices, soy sauce, and sugar. The dish is then served with chunks of crisp napa cabbage, offering a refreshing contrast to the rich flavors of the pork. This dish is a favorite during the chilly winter months and is a popular comfort food across China.
Ingredients
- 1 lb fatty pork belly, cut into 1-inch cubes
- 6 cups napa cabbage, cut into 2-inch pieces
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1-inch knob ginger, sliced
- 1 star anise
- 1 cinnamon stick
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 cups water
About the recipe
Cook Time: 60 minutes
Portions: 4-6 servings
Difficulty: Easy