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
- — ginger slices
- — smashed scallion
- 1.75 oz rock sugar
- 2 tbsp water
- 0.50 cup Shaoxing wine
- 3 tbsp light soy sauce
- 1.50 tbsp dark soy sauce
- — star anise
- — cinnamon stick
- — bay leaves
- 1.50 cups water
- 1 tsp Chinese black vinegar
- — thin-sliced scallion
Equipment
dutch oven·colander
Method
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 ginger slices and 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 ginger slices and smashed scallion . Stir for 1 minute .
Pour in 0.50 cup Shaoxing wine and scrape the bottom to dissolve browned bits.
Add 3 tbsp light soy sauce , 1.50 tbsp dark soy sauce , star anise , cinnamon stick , and bay leaves . Add 1.50 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 thin-sliced scallion and spoon sauce generously over rice.
View Cooklang Source
>> 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
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.