Hong Shao RouRed-Braised Pork Belly
Slow-braised pork belly becomes meltingly tender in a glossy sauce of soy, Shaoxing wine, ginger, and rock sugar. The result is rich, savory, and slightly sweet, with a deep caramel color that is iconic in Chinese home cooking.
Prep
20m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gPork Belly (cut into large cubes)
- 40mlLight Soy Sauce
- 20mlDark Soy Sauce
- 60mlShaoxing Wine
- 30gRock Sugar
- 20gFresh Ginger (sliced)
- 60gScallion (cut into lengths)
- 2pcsStar Anise
- 900mlWater
- 10mlVegetable Oil
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring a pot of water to a boil, add the pork belly, and blanch it briefly to remove impurities. Drain, rinse, and set aside.
- 02
Heat the vegetable oil in a heavy pot over medium heat, add the rock sugar, and cook until it melts into a light amber caramel.
- 03
Add the blanched pork belly and turn it carefully until the pieces are coated and lightly colored.
- 04
Add the fresh ginger, scallion, and star anise and cook until fragrant.
- 05
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and fresh water, then add the salt and bring everything to a gentle simmer.
- 06
Cover and braise slowly until the pork belly is very tender and the fat has turned silky.
- 07
Uncover and simmer until the liquid reduces to a glossy sauce that coats the meat.
- 08
Remove the scallion and star anise before serving.
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