Chinese Red Braised Pork Belly Recipe


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37 replies
  1. PinkMonkeyBird
    PinkMonkeyBird says:

    Thank you very much for the suggestion to use soybean paste (doenjang) instead of doubanjiang in your recipe. Unfortunately I’ve had to limit the spiciness level in the foods I cook, but I still want the same earthy, fermented flavor. I’ll give it a try for other dishes.

    Reply
  2. John Rekesius
    John Rekesius says:

    A year or two ago, Mandy used 13 spice powder instead of 5 spice powder to make braised pork belly. Now I only use the 13 spice powder in all the recipes that need either one. If anyone hasn't tried the 13 spice powder then I definitely recommend it!!!

    Reply
  3. Martin Kayne
    Martin Kayne says:

    Mandy… I just made last night … Finally! Your Beef with Black Bean Sauce… Excellent! I wanted to let you know, so I chose your most recent post! 😃 Thank You, once again! Marty in New Jersey.

    Reply
  4. K H Seow
    K H Seow says:

    Hello there Mandy. Thank you for this recipe. I’m excited to try out this recipe since Sichuan doubanjiang is used. This is something new to me. I want to ask you if it’s a good idea to mix pork belly and spare ribs in the same braise? ❤

    Reply
  5. Yang Lu
    Yang Lu says:

    Wow Mindy, you are definitely making me hungry with this recipe! Thank you for sharing. I will have to make this in my dutch oven rather than claypot.

    Reply
  6. Louise L. Sinniger
    Louise L. Sinniger says:

    Mindy, I notice this clay pot is not as deep as ones you have shown before. Do you have different sizes of clay pots? This recipe looks so good. I will have to try the Quail eggs!
    Thank you for showing different products you use. I have been building up my ingredient stock. I have your wok and have been making more Chinese / Asian meals. So good!

    Reply
  7. ed porter
    ed porter says:

    Hi Mandy. So delicious looking . Made me instantly hungry. Thank you for your excellent presentations and we always look forward to seeing you with all of your skills. We are sooo grateful. 👍👍👍👍👍👍👍 🧡🧡 !!

    Reply
  8. Peter
    Peter says:

    Thank you so much for sharing your cooking. Also the way you describe the cooking process and explain possible alternatives is incredible.

    Also do you have TikTok? I’ve seen a couple pages repost your videos but not sure if any of them are you.

    Reply
  9. Diane C.
    Diane C. says:

    Hi Mindy!!! I like pork belly. I never see quail eggs anywhere around me. Can you use small regular eggs??? I sure enjoy your videos. You show us step by step.I have a clay pot but it's very small like for eggs. This dish looks super yummy. I want to try it one day. Great Video!!!…🦋

    Reply
  10. Allie E
    Allie E says:

    I follow your Souped Up Recipes on FB! Look forward to the daily Post on my Feed. Will start watching your videos on YT now! This video is great! 😋

    Reply
  11. Steve R
    Steve R says:

    Wow, Mandy it’s time you knew. I’m your long lost brother from the UK yet oddly completely like typical English looking.
    It’s about time you invited me over for your amazing food. It’s not fair having to only eat Sunday lunches and fish and chips 😂👍

    Reply

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