Our Lee Kum Kee Red Braising Sauce is a convenient soy based sauce for the famous Shanghainese home style dish "Red Braised Pork Belly".
This sauce offers the right balance of sweet and savoury flavours, as well as the lustre of reddish brown colour to create the perfect dish.
This Red Braising Sauce is perfect for braising meat and vegetable dishes.
Key Ingredients*:Soy Sauce (Water, Soybeans, Salt, Wheat, Clour E150a, Glucose-Frctose Syrup), Sugar, Rice Wine (Water, Rice, Wheat), Water
*If you would like the full ingredients list, please contact us.
Allergens in bold.
|
Typical values |
Per Serving 1 Tbsp |
|
Energ |
159.3kJ (37.5 kcal) |
|
Fat |
< 0.1 g |
|
Carbohydrate |
8.1 g |
|
Protein |
0.99 g |
|
Salt |
1.43 g |
1. Half fill a medium pan with water, bring to the boil, then add 450g of pork belly that's been cut in to 3cm pieces and blanch ( simmer) for 2-3 minutes Drain in a colander.
2. Heat 1tbsp of vegetable oil in a deep frying pan, sauté 2 slices of fresh ginger for 1 minute , then add the pork and stir-fry for 5 minutes on a high heat.
3. Add in 5 tbsp Lee Kum Kee Red Braising Sauce and 250ml of 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 has thickened before serving. Garnish with 1 chopped spring onion.
