Safflower Braised Pork Belly

Why people make this dish

Safflower — particularly the Tibetan variety (saffron, Crocus sativus) — has been used as both a spice and a medicinal herb across cultures for centuries. In Chinese traditional food therapy, safflower (both the Tibetan and the more affordable Chinese variety, Carthamus tinctorius, called chuan hong hua) is valued for its ability to activate blood circulation and dissolve very fine stagnation in the vessels.

Nourilo explains a specific traditional rationale for this dish: the brain has a blood-brain barrier that prevents many substances from entering, but cholesterol — found in fatty pork — acts as a carrier molecule that can help convey the active compounds of safflower across that barrier. This is why the dish specifically uses fatty pork belly rather than lean meat. It is traditionally used after head bumps in children or adults, on the theory that even minor head trauma can produce microscopic bleeding or bruising that may not show up on a scan, and that safflower can help clear this before it causes longer-term issues.

Method

1. Place the safflower in a small pot with 300 ml of water. Bring to a gentle boil and simmer for about 5 minutes. Strain out the safflower and keep the reddish liquid.
2. In a wok, heat a small amount of oil. Add the minced or sliced ginger and stir-fry until fragrant.
3. Add the pork belly pieces and pan-fry until lightly golden on the outside.
4. Add a splash of Shaoxing wine, then pour in the safflower liquid.
5. Add the spring onion and seasoning to taste. Braise over medium-low heat, covered, until the pork is tender — approximately 30–35 minutes.
6. Slice the pork belly and arrange on a plate. Pour the braising sauce over the top.
7. Serve with steamed rice, using the sauce as a topping for the rice. Both meat and sauce are eaten.

Nourilo’s Tips

The braising sauce is the most important part — use it over rice. The meat provides the carrier function; even if you or a child cannot eat much of the pork itself, the sauce captures the safflower’s active qualities. For young children after a minor head bump, 1–2 tablespoons of the sauce stirred into soft congee is sufficient — repeat for 2–3 meals total. Tibetan saffron (藏红花) can be substituted but is extremely expensive; authentic Chinese safflower (川红花) from a reputable herbalist is perfectly effective and costs a fraction of the price. When buying, look for the characteristic fragrant aroma — counterfeit products made from corn silk or other fibres will not have this.