2.9g net carbs
🥢 Chinese · Dinner

Red-braised pork belly

Pork belly braised long in soy, ginger and star anise until it collapses.

Hong shao rou — no rock sugar in the braise

90 min Medium Serves 3 More Chinese

Free to read. Bon appétit. Tainy Tracker logs it in one tap →

2.9gNet carbs
1100Calories
3.6gTotal carbs
0.7gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

1100 kcal · 110.8 g fat · 21.2 g protein · 3.6 g total carbs · 0.7 g fibre

Contains soy Contains sesame

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 3 servings · tick them off as you shop

Method

5 steps · 90 min

  1. Cut the pork into 3 cm cubes and blanch them in boiling water for three minutes.
  2. Drain, then brown the cubes in a dry pan until the fat starts to render.
  3. Add the tamari, ginger and enough water to half cover, and bring to a simmer.
  4. Cover and cook on the lowest heat for 75 minutes, turning occasionally.
  5. Uncover for the last ten minutes to reduce the sauce, then add the spring onions.

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