Chinese Red-Braised Pork Belly (Hong Shao Rou)
Sticky-glossy pork belly braised in sweet-salty sauce. Serve over steamed rice.
Ingredients
- 2 lb pork belly
- 4 ginger slices
- 2 smashed scallion
- 1.75 oz rock sugar
- 2 tbsp water
- 0.5 cup Shaoxing wine
- 3 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1.5 cups water
- 1 tsp Chinese black vinegar
- 1 thin-sliced scallion
Equipment
- dutch oven
- colander
Instructions
Cut 2 lb pork belly into 1.5-inch cubes.
Put pork cubes in a dutch oven and cover with cold water by 1-2 inches. Add 2 ginger slices and 1 smashed scallion . Bring to a boil over high heat. Once boiling, cook for 5 minutes . Drain in a colander , rinse pork under warm water, and pat very dry with paper towels.
Return the dutch oven to medium heat. Add 1.75 oz rock sugar (or 3.5 tbsp white/brown sugar) and 2 tbsp water . Stir until dissolved, then stop stirring. Swirl occasionally until the sugar turns amber color (like maple syrup). Carefully add pork cubes and toss to coat.
Add remaining 2 ginger slices and 1 smashed scallion . Stir for 1 minute .
Pour in 0.5 cup Shaoxing wine and scrape the bottom to dissolve browned bits.
Add 3 tbsp light soy sauce , 1.5 tbsp dark soy sauce , 2 star anise , 1 cinnamon stick , and 2 bay leaves . Add 1.5 cups water to reach about 75-90% up the pork. Bring to a gentle simmer.
Cover and simmer for 90 minutes , stirring every 25 minutes. The liquid should have lazy bubbles, not a rolling boil.
Remove the lid and raise heat to medium. Simmer uncovered, stirring often, until sauce reduces to a thick, shiny glaze that clings to the pork, about 18 minutes .
Turn off heat and stir in 1 tsp Chinese black vinegar (or rice vinegar).
Serve over steamed jasmine rice. Garnish with 1 thin-sliced scallion and spoon sauce generously over rice.
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---
title: Chinese Red-Braised Pork Belly (Hong Shao Rou)
description: Sticky-glossy pork belly braised in sweet-salty sauce. Serve over steamed rice.
tags: [chinese, main, pork, braise]
cuisine: chinese
difficulty: intermediate
rating: 4.5
---
Cut @pork belly{2%lb} into 1.5-inch cubes.
Put pork cubes in a #dutch oven{} and cover with cold water by 1-2 inches. Add @ginger slices{2} and @smashed scallion{1}. Bring to a boil over high heat. Once boiling, cook for ~{5%minutes}. Drain in a #colander{}, rinse pork under warm water, and pat very dry with paper towels.
Return the #dutch oven{} to medium heat. Add @rock sugar{1.75%oz} (or 3.5 tbsp white/brown sugar) and @water{2%tbsp}. Stir until dissolved, then stop stirring. Swirl occasionally until the sugar turns amber color (like maple syrup). Carefully add pork cubes and toss to coat.
Add remaining @ginger slices{2} and @smashed scallion{1}. Stir for ~{1%minute}.
Pour in @Shaoxing wine{0.5%cup} and scrape the bottom to dissolve browned bits.
Add @light soy sauce{3%tbsp}, @dark soy sauce{1.5%tbsp}, @star anise{2}, @cinnamon stick{1}, and @bay leaves{2}. Add @water{1.5%cups} to reach about 75-90% up the pork. Bring to a gentle simmer.
Cover and simmer for ~{90%minutes}, stirring every 25 minutes. The liquid should have lazy bubbles, not a rolling boil.
Remove the lid and raise heat to medium. Simmer uncovered, stirring often, until sauce reduces to a thick, shiny glaze that clings to the pork, about ~{18%minutes}.
Turn off heat and stir in @Chinese black vinegar{1%tsp} (or rice vinegar).
Serve over steamed jasmine rice. Garnish with @thin-sliced scallion{1} and spoon sauce generously over rice.