Braised Pork Belly (红烧肉 - Hóngshāoròu)
Braised Pork Belly (红烧肉 - Hóngshāoròu)
Ingredients
- 1 kg pork belly, cut into approximately 2.5 cm cubes
- 50 g ginger, sliced
- 3 scallions, cut into large pieces
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 3 dried chilies
- 2 tablespoons rock sugar
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons cooking wine
- 1 L hot water, or enough to cover the pork
- 1 tablespoon vegetable oil, for caramelizing sugar
Instructions
- 1
Cut the pork belly into approximately 2.5 cm (1-inch) cubes.
⏱️ 5 min
- 2
Place the pork belly cubes into a large pot of cold water. Add half of the sliced ginger and half of the scallions. Bring to a boil over high heat and cook for a few minutes until the pork is blanched and impurities rise to the surface. Remove the pork belly with a slotted spoon and rinse thoroughly under cold running water. Drain well.
⏱️ 10 min
- 3
Heat a wok or large pan over medium heat. Add 1 tablespoon of vegetable oil, then add the rock sugar. Stir continuously with a spatula until the rock sugar melts and turns into a caramel color. Be careful not to burn the sugar.
⏱️ 5 min
- 4
Add the blanched pork belly to the wok with the caramel. Stir-fry for 3-5 minutes until the pork belly pieces are evenly coated with the caramel and slightly browned.
⏱️ 5 min
- 5
Add the remaining ginger slices, scallions, star anise, cinnamon stick, bay leaves, and dried chilies to the wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the light soy sauce, dark soy sauce, and cooking wine. Stir to combine and ensure the pork is well coated with the seasonings.
⏱️ 2 min
- 7
Pour enough hot water into the wok to completely cover the pork belly. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the wok, and simmer for approximately 45 minutes to 1 hour, or until the pork is very tender.
⏱️ 60 min
- 8
After simmering, uncover the wok and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce has thickened and reduced to a glossy consistency. This may take 5-10 minutes.
⏱️ 8 min
- 9
Transfer the braised pork belly to a serving dish. Garnish with fresh chopped scallions, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Braised Pork Belly (红烧肉 - Hóngshāoròu)
- 1 kg pork belly, cut into approximately 2.5 cm cubes
- 50 g ginger, sliced
- 3 scallions, cut into large pieces
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 3 dried chilies
- 2 tablespoons rock sugar
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons cooking wine
- 1 L hot water, or enough to cover the pork
- 1 tablespoon vegetable oil, for caramelizing sugar
Instructions
- 1
Cut the pork belly into approximately 2.5 cm (1-inch) cubes.
⏱️ 5 min - 2
Place the pork belly cubes into a large pot of cold water. Add half of the sliced ginger and half of the scallions. Bring to a boil over high heat and cook for a few minutes until the pork is blanched and impurities rise to the surface. Remove the pork belly with a slotted spoon and rinse thoroughly under cold running water. Drain well.
⏱️ 10 min - 3
Heat a wok or large pan over medium heat. Add 1 tablespoon of vegetable oil, then add the rock sugar. Stir continuously with a spatula until the rock sugar melts and turns into a caramel color. Be careful not to burn the sugar.
⏱️ 5 min - 4
Add the blanched pork belly to the wok with the caramel. Stir-fry for 3-5 minutes until the pork belly pieces are evenly coated with the caramel and slightly browned.
⏱️ 5 min - 5
Add the remaining ginger slices, scallions, star anise, cinnamon stick, bay leaves, and dried chilies to the wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the light soy sauce, dark soy sauce, and cooking wine. Stir to combine and ensure the pork is well coated with the seasonings.
⏱️ 2 min - 7
Pour enough hot water into the wok to completely cover the pork belly. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the wok, and simmer for approximately 45 minutes to 1 hour, or until the pork is very tender.
⏱️ 60 min - 8
After simmering, uncover the wok and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce has thickened and reduced to a glossy consistency. This may take 5-10 minutes.
⏱️ 8 min - 9
Transfer the braised pork belly to a serving dish. Garnish with fresh chopped scallions, if desired, before serving.
⏱️ 3 min