In this video, Chef Wang demonstrates a professional, "less-oil" method for preparing the classic Chinese dish, Red Braised Pork Belly. He shares the recipe with his "Fourth Uncle," sparking a conversation about the shift from traditional, oil-heavy cooking to modern, healthier preferences.
The process begins by gently poaching a whole piece of pork belly to retain moisture, followed by pressing it to firm the shape and render fat. The pork is then cubed and seared in a dry wok to further reduce oil content and develop flavor. Key ingredients for the complex braising liquid include caramelized sugar, Shaoxing wine, dark soy sauce, and unconventional additions like apple for acidity and red yeast rice for a vibrant color. The pork is tenderized in a pressure cooker before being finished in a rich, reduced glaze sweetened with honey. In a candid final assessment, Chef Wang praises the melt-in-the-mouth texture of the fat and skin but critiques the lean meat for being slightly dry and the red color for being a bit too intense.
Chef Wang's Professional Method for Low-Oil Red Braised Pork Belly
0:08 Pork Preparation: The recipe starts with a single piece of "middle pork belly" (中五花). The skin is scraped clean rather than seared, a key step to ensure it becomes soft and gelatinous (软糯) after cooking.
0:43 Gentle Poaching: To retain moisture, the pork is slowly poached in water with ginger, scallions, and a generous amount of Shaoxing wine. It is simmered on very low heat for 20-30 minutes and then left to soak in the hot water.
2:05 Unique Ingredients: Chef Wang introduces a unique flavor profile. An apple is used for its fruit acid to cut through the richness, red yeast rice (红曲米) is added for a brilliant red color, and honey is used in the final glaze for a layered sweetness.
3:13 Pressing the Pork: After poaching, the pork is removed and pressed under a weight for 20-30 minutes. This step firms up the meat for clean, even cubes and squeezes out excess oil.
5:08 Searing Without Oil: The cubed pork is seared on its four meaty sides in a completely dry wok. This crucial "less-oil" technique renders a significant amount of fat while creating a flavorful, caramelized crust.
6:15 A Shift in Taste: While the pork sears, Chef Wang and his uncle discuss how culinary tastes have changed. The uncle reminisces that in the past, "the more oil, the better," contrasting with the modern preference for less greasy dishes.
9:23 Pressure Cooking for Tenderness: The seared pork is combined with the braising liquid (caramelized sugar, water, red yeast rice, soy sauce, wine, and apple) and cooked in a pressure cooker for 10-12 minutes to make it exceptionally tender.
10:41 Finishing the Glaze: The sauce is strained and reduced in a wok over low heat. Any floating oil is skimmed off, and honey is stirred in to create a thick, glossy, and complex glaze to coat the pork.
12:32 The Honest Verdict: During the taste test, the fat and skin are praised for their perfect, melt-in-your-mouth texture. However, Chef Wang offers a self-critique, noting that the lean meat turned out slightly dry ("柴"), and the color from the red yeast rice was a bit stronger than intended.