How to Make Delicious Red Braised Pork with Tomato and Squash: A Step-by-Step Guide

Q: Can I skip caramelizing sugar in step 5?
A: Yes, if you’re not comfortable with caramelizing sugar or don’t prefer it, you can skip this step and directly add the meat.

Q: What if I want a spicier version of this dish?
A: You can increase the amount of doubanjiang (bean paste) in step 8 to add more spice to the dish.

Q: Is it necessary to use a clay pot for this recipe?
A: No, it’s not necessary. You can use any pot that’s suitable for slow cooking.

Red Braised Pork with Tomato and Squash

Notes

Ingredients:

Pork belly
Green onion, ginger, garlic
Vegetable oil
Sugar
Light soy sauce
Dark soy sauce
Star anise, Sichuan peppercorns
Chicken essence
Doubanjiang (bean paste)
Tomato and squash

Instructions:

Cut the pork belly and prepare the spices.
Chop the pork belly into small pieces.
Ensure the pork pieces are small for better taste.
In a suitable pot, add oil, garlic, and ginger, and fry them lightly.
Leave some oil in the pot, add sugar, and caramelize over low heat. You can skip this if preferred, then add the pork.
Remove the pork after frying.
Add the pork back to the pot, stir-fry on low heat until fragrant and the oil surfaces, ensuring it's not greasy.
When the pork is nearly done, add a bit of doubanjiang for flavor (adjust amount based on spice preference).
Stir-fry until aromatic.
Add the chopped tomato and squash.
Stir everything evenly.
Add chicken essence, light and dark soy sauce, and water enough to cover the meat and squash. Bring to a boil then simmer on low heat.
Taste and adjust seasoning if necessary, continue cooking until the meat and squash are tender.
Finally, add some green onions, let it simmer briefly, and then it's ready to serve.