Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou (Red Braised Pork Belly)
Ingredients
- 1 kg pork belly, skin on
- 1 bunch spring onions, roughly chopped
- 1 large piece ginger, sliced
- 2 cups Shaoxing wine
- 3/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 15 g rock sugar
To Serve
- as needed steamed white rice
- as needed fresh chives, finely chopped
Instructions
- 1
Cut the pork belly into large, even squares. Aim for pieces roughly 1 1/2 to 2 inches in size.
⏱️ 5 min
- 2
Create a bed of roughly chopped spring onion and sliced ginger in the bottom of a heavy-bottomed pot or Dutch oven.
⏱️ 2 min
- 3
Arrange the cut pork belly pieces skin-side down over the aromatics in a single layer if possible.
⏱️ 3 min
- 4
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot.
⏱️ 1 min
- 5
Cover the pot with a lid and gently braise the pork belly for 90 minutes over low heat. The liquid should be at a gentle simmer, not a rolling boil.
⏱️ 90 min
- 6
After 90 minutes, carefully flip each piece of pork belly so the skin-side is now facing up. Cover the pot again and continue braising for another 90 minutes, or until the pork is extremely tender and yields easily to a fork.
⏱️ 90 min
- 7
If the braising liquid is too thin, carefully remove the pork belly from the pot and set aside. Increase the heat to medium-high and reduce the braising liquid, uncovered, until it thickens into a glossy, sticky sauce. Return the pork to the pot and spoon the reduced sauce over it.
⏱️ 10 min
- 8
Serve the Hong Shao Rou hot over steamed white rice, spooning plenty of the rich braising sauce over the pork and rice. Garnish with finely chopped fresh chives before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Shao Rou (Red Braised Pork Belly)
- 1 kg pork belly, skin on
- 1 bunch spring onions, roughly chopped
- 1 large piece ginger, sliced
- 2 cups Shaoxing wine
- 3/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 15 g rock sugar
To Serve
- as needed steamed white rice
- as needed fresh chives, finely chopped
Instructions
- 1
Cut the pork belly into large, even squares. Aim for pieces roughly 1 1/2 to 2 inches in size.
⏱️ 5 min - 2
Create a bed of roughly chopped spring onion and sliced ginger in the bottom of a heavy-bottomed pot or Dutch oven.
⏱️ 2 min - 3
Arrange the cut pork belly pieces skin-side down over the aromatics in a single layer if possible.
⏱️ 3 min - 4
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot.
⏱️ 1 min - 5
Cover the pot with a lid and gently braise the pork belly for 90 minutes over low heat. The liquid should be at a gentle simmer, not a rolling boil.
⏱️ 90 min - 6
After 90 minutes, carefully flip each piece of pork belly so the skin-side is now facing up. Cover the pot again and continue braising for another 90 minutes, or until the pork is extremely tender and yields easily to a fork.
⏱️ 90 min - 7
If the braising liquid is too thin, carefully remove the pork belly from the pot and set aside. Increase the heat to medium-high and reduce the braising liquid, uncovered, until it thickens into a glossy, sticky sauce. Return the pork to the pot and spoon the reduced sauce over it.
⏱️ 10 min - 8
Serve the Hong Shao Rou hot over steamed white rice, spooning plenty of the rich braising sauce over the pork and rice. Garnish with finely chopped fresh chives before serving.
⏱️ 3 min