Hong Shao Rou (Chinese Red-Braised Pork Belly)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs
-
Servings
6 Servings
-
Course
Main Course
-
Cuisine
Chinese
Hong Shao Rou (Chinese Red-Braised Pork Belly)
Description
Hong Shao Rou (Chinese Red-Braised Pork Belly) is a classic dish that starts with skin-on, boneless pork belly cut into thick slices. The pork is quickly blanched to remove impurities, then fried in melted rock sugar until golden and caramelized. The sauce is built with Shaoxing wine, reserved pork cooking water, two types of soy sauce, green onions, garlic, fresh ginger, star anise, and a cinnamon stick. The mixture simmers gently, covered, for up to an hour and a half until the pork is tender and richly flavored. The slow braising melts the fat, giving the dish a luxurious texture and a glossy, sticky coating.
The flavor balances sweet notes from the rock sugar with savory depth from soy, wine, and warm spices. The pork's texture is tender yet retains body from the thick slices, and the skin adds a slight chewiness. This dish is well suited to be served with plain steamed rice, which complements the sauce and meat.
The reserved cooking liquid plays an important role in controlling the sauce’s consistency. During simmering, the sauce reduces and thickens, so checking and adding more liquid as needed prevents burning. This attention ensures a luscious, balanced finish to the red-braised pork.
Ingredients
- 2 pounds pork belly cut into 3/4-1 inch (2-2.5 centimeter) slices, skin-on, boneless, 900 grams
- 2 tablespoons vegetable oil 30 milliliters
- 3 tablespoons rock sugar or light brown sugar, 40 grams
- 1/4 cup Shaoxing wine 60 milliliters
- 2 cups water from cooking the pork, 473 milliliters, reserved
- 3 tablespoons soy sauce 45 milliliters
- 2 tablespoon soy sauce dark, 30 milliliters
- 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 peeled and lightly crushed, cloves
- 1 inch ginger unpeeled and sliced, fresh, 2.5 centimeters
- 3 star anise
- 1 cinnamon stick
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.
User Reviews
Overall Rating
5
You'll Also Love
