Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao) Recipe
Ang Zhao (紅糟) or Red Glutinous Wine Lees is beneficial to our health as it is believed to have cholesterol lowering function. My family always have homemade red glutinous wine and after harvesting the red wine, we keep the lees in the fridge. It stays good for many years. I like to use the lees when cooking meat, mushrooms or use it to fry rice. It is very delicious.
Ingredients
- 2 strips of pork belly with skin (washed, cut into big pieces and marinated )
- (alternatively you can substitute pork belly with chicken too and add some woodears or dried mushrooms)
- Seasonings for marinate (to taste)
- 2 tbsp red wine lees
- 2 whole garlic (washed but do not peel the skin)
- 1/2 tsp cumins
- 1 star anise
- 1 cinnamon stick
- salt
- soy sauce
- sugar
- pepper
- 2 cups of water
Directions
- 1) Marinate pork belly with all the seasonings for at least 30 minutes.
- 2) Place everything into a pot and add 2 cups of water. Cover and bring to boil.
- 3) Lower the heat and braise for about 40 - 50 minutes until the meat is tender and the gravy is thickened.
- 4) Remove from heat and serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 10mg | 0% |
| Total Carbs 0.94g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.5g | 0% |
| Protein 0.18g | 0% |
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