Chinese Red Braising

Chinese Red Braised – Pressure Cooked – Pork Tongue, Pork Belly and Gizzards



In this ‘how to’ video, you will learn the quickest way to achieve a perfectly delicious dish of Chinese red braised pork tongue, duck gizzards, chicken gizzards and pork belly.

The Chinese “red cooking” method is classically done by braising tough meats and organs in an earthenware pot over a long period of time along with dark soy sauce, light soy sauce, Chinese cooking wine, star anise, rock sugar, scallions, and ginger.

By using a pressure cooker, you can achieve a fork-tender consistency, with an incredibly flavorful sauce in just 40 minutes.

If pork tongue, and gizzards are too bizarre for you, you can make this dish, using the same ingredients and technique, with fatty cuts of beef and pork.