Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉

Although there have been a few braised meats recipes in the website already, but I would always love to try out using new and different additions to braising meats so that there can be a unique flavour each time. And the kind of braised meats that I would love, are those that has been stewed to tenderness, where the meat is almost falling off, compiled with a flavourful sauce that’s both savoury with a tad of sweetness.

When I was in Taiwan earlier last year where I attended a cooking class, the instructor ever told me that they will usually retain the skin of the tangerines that they have during CNY, baked them till they are super dry and used them for braising their meats. 

So there and then, I was quite keen to try adding such “tanginess” to the brasied sauce. However, instead of baking my own tangerine’s skins which I do not have any at the moment, I got some from the Chinese herbal store, where I was gotten a pack for like 50 cents. It’s not something that’s purchased off the shelves, so you probably gotta ask the people at the store to “pick” those tangerine skins which they kept them behind the counters. And you can tell them it’s 陈皮 that you are looking for.
I added 3-4 pcs of the tangerine skins to the braised sauce, compiled with the other standard ingredients, cooked it over the stove till it boils, before settling it further on the electric cooker to braise till tenderness.
The extra aroma from the tangerine skins adds a refreshing tanginess to the sauce, blends well with the soy sauce and spices and gives an extra touch of a faint citrus cue to the overall after taste.   
And braising is such a fuss free way of cooking, that all you gotta do is to add everything to the pot and start the cooking. If you own a pressure cooker, the cooking time is even cut shorter. Hence, this is a very delightful and friendly dish if you are intending to prepare this on a busy working day. And you can used it for other meats too, like the duck in this recipe here !
Enjoy !!
Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 200g pork belly/pork collar
  • 600ml water
  • 3 tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 30g rock sugar
  • 3-4 pcs dried tangerine peels
  • 2 star anise
  • 1 clove
  • 4 pcs ginger
  • 2 pcs whole garlics, slightly crushed
  1. Blanch the pork in some boiling water to remove the impurities and excess oils.
  2. Add in the pork together with all the rest of the ingredients into another pot for cooking over the stove.
  3. When the sauce starts to boil, off the flame and transfer the pot to an electric cooker or slow cooker.
  4. Cook over the electric cooker for around 1.5 hours or desired tenderness. Serve hot with rice.
You can use a pressure cooker too which should be able to shorten the cooking time into half.

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