Shanghai-Style Braised Pork Belly (Hong Shao Rou)
User Reviews
4.9
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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
8 servings
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Calories
443 kcal
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Course
Main Course
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Cuisine
Chinese
Shanghai-Style Braised Pork Belly (Hong Shao Rou)
Description
The recipe begins by blanching thick-cut pork belly pieces briefly in boiling water to remove impurities and firm up the meat. The pork is then browned in a wok or pot with melted sugar and oil to develop caramelization. Shaoxing wine and two types of soy sauce—regular and dark—add aroma, color, and depth, while water provides enough liquid to braise the meat gently.
The pork simmers gently for 45 minutes to an hour until tender, during which the flavors meld and the sauce thickens. The dish is stirred regularly to prevent burning and ensure even cooking. The final step reduces the sauce to a thick, shiny glaze that coats the pork belly beautifully.
Hong Shao Rou is typically served with steamed rice, making it a rich and satisfying main course. The method emphasizes cooking control to balance tenderness with a rich sauce consistency.
The notes highlight the importance of using enough water to cover the pork during braising and mention slight adjustments if using thick-bottomed pots, as slower evaporation occurs. Extending the cooking time can compensate if less water is used, ensuring proper braising and sauce reduction.
Ingredients
- 1 1/2 pounds pork belly lean, skin-on
- 2 tablespoons neutral cooking oil any neutral oil, such as canola, vegetable, or avocado oil, generic cooking oil
- 2 tablespoons rock sugar (or granulated sugar)
- 1/3 cup Shaoxing wine (or dry cooking sherry)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (see dark soy sauce substitute if needed; real dark soy sauce is important for color)
- 2-3 cups water (see note)
Instructions
- Cut your pork belly into 3/4-inch thick pieces. Add them to a medium pot and cover with water. Bring the water to a boil, and boil for about 1 minute, or just until the pork turns opaque. This removes impurities and starts the cooking process. Take the pork out of the pot, rinse, and set it aside. Discard the water and clean out your pot.
- Over low heat, add the oil and sugar to your wok or pot. Melt the sugar, and add the pork. Raise the heat to medium, and cook until the pork is lightly browned.
- Reduce the heat to low, and add the wine. Cook for 2 minutes, then add the soy sauce, dark soy sauce, and water.
- Cover and simmer over medium heat for about 45 minutes to 1 hour, until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Notes
- Ensure the water mostly covers the pork belly during braising for even cooking and proper sauce development.
- Adjust the water amount if using a thick-bottomed pot to control evaporation rates.
- If sauce reduction is slow, cook longer uncovered over higher heat to concentrate the sauce and enhance glaze consistency.
- Use real dark soy sauce for authentic color and flavor as substitutes can alter the final dish appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 52g | 80% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 61mg | 20% |
| Sodium | 411mg | 17% |
| Potassium | 167mg | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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