Home-styleMedium 45 min serves 4

Arrowhead Braised Pork | Chinese Cigua Shao Rou

Name: Arrowhead Braised Pork | Chinese Cigua Shao Rou
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork belly; arrowhead (cigua); light soy sauce; rock sugar; fresh ginger

茨菇烧肉 · cí gū shāo ròu

家庭快手版 · Home version: Arrowhead (cigua) has a sweet, chestnut-like flavor — a Jiangnan winter specialty.

Cigua (arrowhead) is a winter vegetable popular in Jiangnan. Its sweet, nutty flavor complements braised pork perfectly. This dish is a seasonal treasure from the rice paddies.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork belly五花肉🛒 local400 g
arrowhead (cigua)茨菇🛒 local250 g
light soy sauce生抽🏮 asian20 ml
rock sugar冰糖🛒 local20 g
fresh ginger生姜🛒 local2 slices

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Instructions

1Cut pork belly into 3-cm cubes. Blanch 3 minutes. Drain.
五花肉焯水
🔍 Look for 3 minutes
Visual: 肉块紧实发白。Pork firm and pale.
You know it's right when: Surface firm; no pink remaining.
2Trim arrowhead ends, peel outer layer if tough. Halve large pieces.
茨菇处理
🔍 Look for
Visual: 茨菇洁白紧实。Arrowhead is white and firm.
You know it's right when: No soft or moldy spots; snaps cleanly.
3Heat oil, add rock sugar, melt to amber. Add pork, toss to coat.
炒糖色
🔍 Look for Medium heat 2 minutes
Visual: 肉块裹上琥珀色。Pork coated in amber glaze.
You know it's right when: Caramel scent; sugar bubbles amber.
4Add arrowhead, soy sauce, ginger. Add hot water to cover. Braise 30 minutes.
小火焖煮
🔍 Look for Low heat 30 minutes
Visual: 酱汁收浓，茨菇软。Sauce reducing, arrowhead tender.
You know it's right when: Fork slides into arrowhead easily.
5Increase heat to reduce sauce. Serve when glossy.
收汁出锅
🔍 Look for
Visual: 酱汁浓稠光亮。Sauce thick and glossy.
You know it's right when: Coats spoon thickly; no watery pool.

Tips

· Arrowhead has a natural sweetness — reduce added sugar.
· Select firm, white arrowhead without spots.
· Can substitute with water chestnuts if unavailable.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library