Hot Dishes
Braised Pork with Rose Petals
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
Indulge in a visually stunning and flavorful dish with this exquisite Rose-Shaped Pork Belly recipe. Tender pork belly is first simmered with ginger and cooking wine for a rich base, then skillfully sliced and rolled into delicate rose shapes. The pork roses are steamed to perfection with aromatic rose sauce, ginger, and cassia bark, infusing every bite with a fragrant, savory-sweet depth. Finally, the steamed sauce is thickened with cornstarch and drizzled back over the roses, creating a glossy, irresistible glaze. This dish is a masterpiece of texture and taste, combining melt-in-your-mouth pork with a luxurious rose-infused sauce. Perfect for impressing guests or elevating a special meal, this recipe transforms simple ingredients into an elegant culinary work of art. The balance of savory, sweet, and aromatic flavors makes it truly unforgettable.
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- pork belly 200g
The aromatics
- ginger 20g
The sauce & seasonings
- cooking wine 1 tbsp
- rose sauce 50ml
- cassia bark 1 piece (2g)
- cornstarch 1 tsp
menu_book Directions
1
Step 1
Put the large pieces of pork belly into a pot of boiling water with a piece of ginger and a small amount of cooking wine, cook until 80% done, then remove and let cool.
2
Step 2
Cut the cooked pork belly into small cubes, trim the 4 corners to form an octagon, then slice it into a continuous thin strip and roll it into a rose shape. Place it on a plate, pour rose sauce over it, and add ginger and cassia bark. Steam for 30 minutes. After steaming, pour out the sauce and prepare to stir-fry the sauce.
3
Step 3
Heat a wok, pour the steamed sauce into the wok, add cornstarch water to thicken, then pour it over the rose-shaped pork.
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