Sign up for access to recipe downloads, the latest spiceboxes & much more!
Red Braised Pork with Smashed Cucumber Salad - BBE 03/23
A fragrant and meltingly tender slow-cooked pork dish from China...
Save 20% when you buy 6 or more Easy Kits (in any combination)!
15 mins
1 hr 45 mins
2/5
In stock
Special Price £2.00 Regular Price £3.25
Share this with someone
Red braising is a classic Chinese style of slow-cooking meat in a stock flavoured with spices, sugar and soy sauce, resulting in a beautifully rich combination of deeply savoury and sweet tastes, with meltingly tender meat. The spices in the braised pork include star anise, cassia and ginger with a little mandarin peel for added fragrance. We’re serving it with a smashed cucumber salad spiked with Sichuan pepper, garlic and chilli and a sesame rice.
Click here to read all about our spice travels to research different recipes!
Recipe
15 mins
1 hr 45 mins
2/5
Serves 4
Medium Effort
Pork
Dietary
Gluten Free
Dairy Free
Taste Profile
Fragrant
Origin
Chinese
China
- Cucumber Spices: chilli, Sichuan pepper, white pepper, garlic, white SESAME
- Sesame Seeds: white SESAME, black SESAME
- Whole Spices: cassia, star anise, bay
May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
- 800g pork belly
- Fresh ginger
- 1 bunch of spring onions (including all the green bits)
- 1 cucumber
- 50ml soy sauce (any type) or gluten-free alternative
- 35ml vinegar (white wine or cider vinegar is best)
- 50g sugar
- 300g jasmine or standard long grain rice
- Greens (eg tenderstem broccoli, spring greens, pak choi etc) to serve (optional)
- Large lidded pan
- Medium saucepan x 2
- Mixing bowl
Product Rating (1):
Served with a Spicery Thoran and sesame rice Flippin yummy !
Write your Review
We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and you'll be in with the chance of winning our monthly prize!
Related Products
Quick Links
Mmm... we can almost smell the fragrant Chinese spices through the photo! This looks delicious, Richard!