Braised pork tendons with pork belly ~ 红烧猪筋
Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol. Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour.
- 240 gm rehydraed pork tendons (from 150 gm dried tendons)
- 450 gm pork belly
- 10 shitake mushrooms rehydrated
- 4 bulbs of garlic
- 10 slices of young ginger
- 5 bay leaves
- 4 star anise
- 2 cinnamon sticks
- 1 to 2 pcs of rock sugar (according to taste)
- 2 to 3 Tbsp Shaoxing wine
- 2 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 1/2 Tbsp dark soy sauce
- 1/2 tsp pepper
- Cornstarch and water to thicken the gravy
- Heat up the wok with some oil, saute the garlic, star anise, ginger and bay leaves till fragrant.
- Add in the shitake mushrooms and fry a while. Then add in the pork belly. Shallow fry for a while and add in some water to let it simmer. Add in the pork tendons.
- Add in the sauces and rock sugar, let the dish cook. Once it’s boiling, lower the heat and let it cook on medium heat for about 20 to 30 mins. covered with lid. Check to see whether the mushrooms and pork are cooked well and tender.
- Add in cornstarch mixed with water to thicken the gravy. Fine tune to taste.
- Dish out to serve with rice.
- Wash the dried pork tendons
- Put them in a pot and pour hot water over it, making sure the tendons are totally submerged.
- Change the hot water every 4 hours. I let them soak overnight.
- The next day discard the water and prepare fresh water in a wok. Add in 8 slices of young ginger, 1 whole bulb of garlic, 5 bay leaves, corainder and spring onions. Add in the tendons and bring to a boil for about 20 mins., then remove the tendons.
- Rinse in tap water and trim out the hard parts of the tendons and cut into shorter lengths.
- Prepare the wok with young ginger, garlic, bay leaves, corainder and spring onions, fresh water and boil the tendons again. Add in 2 Tbsp of Shaoxing wine. Once boiling for about 10 mins., cover with lid and let it simmer on low heat for about 45 mins. Check whether the tendons are softened.
- Rinse in tap water, keep in the fridge, ready for cooking.
- Freeze them if you do not wish to cook them soon. This rehydration process takes 2 days.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2025/12/braised-pork-tendons-with-pork-belly.html
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