Hong Shao Rou (Red Braised Pork Belly)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
669 kcal
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Course
Main Course
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Cuisine
Asian
Hong Shao Rou (Red Braised Pork Belly)
Description
This recipe starts by cutting pork belly into one-inch cubes and preparing aromatics including sliced ginger, halved green onions, and fresh chili. The pork is simmered briefly with these aromatics to render excess fat and tenderize the meat before being dried and browned in a wok. Cooking the pork in batches allows even caramelization.
Brown sugar is melted in the wok to create a caramel base, into which hot water and a sauce made from soy sauce, rice wine vinegar, ground ginger, red pepper flakes, and Chinese five-spice powder are added. The pork returns to the wok to braise slowly in this glossy, fragrant sauce, absorbing rich layers of sweet, savory, and warming spice flavors.
The finished dish presents tender pork cubes with a shiny, sticky coating that combines sweetness from brown sugar and complexity from Chinese five spice. Garnishing with finely chopped chives adds a fresh green note and mild onion flavor.
Ingredients
- 1 lb pork belly
- 4 green onions
- 4 inch ginger peeled, fresh
- 1 serrano chile or other fresh chile of choice
- 1 tbsp vegetable oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce regular, dark, or low-sodium
- 1 tbsp Shaoxing rice wine or rice wine vinegar
- 1 tbsp ground ginger
- 2 tsp red pepper flakes
- 1 tsp Chinese five spice
- chive finely chopped, for garnish, fresh
Instructions
- Cut the pork belly into 1-inch cubes. Trim the ends off the green onions and cut in half. Slice the peeled ginger into four equal pieces. Slice the chile lengthwise. Set all aside.
- In a bowl add the soy sauce, rice wine vinegar, ground ginger, red pepper flakes and Chinese Five Spice. Stir and set aside.
- In a large wok bring 4 cups of water to boil. Add the sliced ginger, onions, chile and pork belly. Bring water back to a boil and turn heat to simmer, cook for 10 minutes. Remove pork belly from wok and dry with paper towel when cool enough to handle. Discard water and contents from wok.
- Add vegetable oil to hot wok and add pork belly pieces. Stir fry to brown on all sides. Remove from wok and drain on paper towel, set aside. Leave at least 2 tablespoons of rendered fat in wok, discard remainder.
- To your wok add the brown sugar and cook over medium heat until the sugar melts and bubbles. Carefully and quickly add 1 cup of hot water to the wok and stir to mix thoroughly (this will sputter). Add the soy sauce/spice mixture and the browned pork belly to the wok. Stir to coat the pork, cover and simmer on low for 30-40 minutes or until tender and shreds easily when pressed.
- Remove the lid and allow sauce to cook and thicken for 5 minutes more. Serve this with steamed rice and top with finely chopped chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 61g | 94% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 82mg | 27% |
| Sodium | 870mg | 36% |
| Potassium | 376mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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