Hong Shao Rou (Chinese Red-Braised Pork Belly)
User Reviews
5.0
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
6 Servings
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Course
Main Course
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Cuisine
Chinese
Hong Shao Rou (Chinese Red-Braised Pork Belly)
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A recipe for Hong Shao Rou (红烧肉, Chinese Red-Braised Pork Belly)! Pieces of pork belly are slowly simmered in a soy sauce mixture with warming spices until tender with a gorgeous reddish glaze.
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Ingredients
- 2 pounds (900 grams) skin-on, boneless pork belly cut into 3/4-1 inch (2-2.5 centimeter) slices
- 2 tablespoons (30 milliliters) vegetable oil
- 3 tablespoons (40 grams) rock sugar or light brown sugar
- 1/4 cup (60 milliliters) Shaoxing wine
- 2 cups (473 milliliters) reserved water from cooking the pork
- 3 tablespoons (45 milliliters) soy sauce
- 2 tablespoon (30 milliliters) dark soy sauce
- 3 green onions white and light green part cut into 1 inch (2.5 centimeter) pieces and lightly crushed (thinly slice dark green and reserve for garnish)
- 2 garlic cloves peeled and lightly crushed
- 1 inch (2.5 centimeters) fresh ginger unpeeled and sliced
- 3 star anise
- 1 cinnamon stick
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Instructions
- Place the pork belly slices in a large pot and cover with water. Bring to a boil and cook, skimming the foam off the top, for 5 minutes.
- Use a slotted spoon to remove the pork, rinse with cold water, dry well, and set aside in a bowl. Reserve the water in the pot.
- In a large wok or skillet, place the oil and sugar over low heat. Once the sugar is hot and melted, carefully add the pork slices (they may splatter if not fully dried) and increase heat to medium. Cook, stirring often, until well coated and golden.
- Add the Shaoxing wine followed by the 2 cup (473 milliliters) reserved pork water, soy sauce, dark soy sauce, light green onion pieces, garlic, ginger, star anise, and cinnamon stick.
- Once boiling, reduce heat to low and transfer the mixture to a clay pot or a wok with a lid and cover. Simmer until the pork is tender, about 1-1 1/2 hours, stirring occasionally to keep the bottom from burning. If the mixture becomes dry, add a little more reserved pork water.
- If the mixture is still watery when the pork is tender and ready to serve, remove lid and increase heat to medium. Cook, stirring often, until the liquid has thickened into a glistening sauce and coats the pork thoroughly.
- Serve immediately with rice and topped with thinly sliced green onions.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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