Crispy Cucumber Braised Pork ( 脆瓜紅燒肉)

脆瓜紅燒肉, or Crispy Cucumber Braised Pork, is a delightful dish that combines the succulence of braised pork with the refreshing crunch of cucumber. The dish is well-known for its rich flavors, where the pork is slowly cooked in a savory and slightly sweet sauce, then paired with the fresh, crisp texture of cucumber. Here's how you can prepare it at home.

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Course Main Course

Cuisine Chinese

Ingredients

For the Braised Pork:

500 g pork belly cut into bite-sized pieces
2 tablespoons vegetable oil
2 cloves garlic minced
1 thumb-sized piece of ginger sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce for color
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon sugar
1 star anise
1 cinnamon stick
2 cups water or chicken stock

For the Cucumber:

2 medium cucumbers sliced
A pinch of salt

Instructions

Prepare the Pork:

Blanch the pork belly in boiling water for about 5 minutes to remove impurities. Drain and set aside.

Brown the Pork:

Heat vegetable oil in a large pot or wok over medium heat. Add the pork belly pieces and fry until they turn golden brown.

Sauté Aromatics:

Add the minced garlic and ginger slices to the pot. Sauté until fragrant.

Add Seasonings:

Stir in soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, star anise, and cinnamon stick. Mix well to coat the pork evenly.

Braise the Pork:

Add water or chicken stock to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the pork is tender.

Prepare the Cucumber:

While the pork is braising, prepare the cucumbers. Slice the cucumbers and sprinkle them with a pinch of salt. Set aside.

Combine Pork and Cucumber:

Once the pork is tender and the sauce has thickened, add the cucumber slices to the pot. Cook for an additional 2-3 minutes until the cucumbers are heated through but still crisp.