Hong Shao Rou and Longevity Noodles
Hong Shao Rou and Longevity Noodles
Ingredients
For the Red Braised Pork Belly (Hong Shao Rou) - Blanching
- 1 kg pork belly, skin on, cut into 2–3 cm cubes
- 4 scallions
- 4 slices ginger
- 1/3 cup Shaoxing wine
- as needed water, to cover
For the Red Braised Pork Belly (Hong Shao Rou) - Braising
- 2 1/2 tablespoons neutral oil
- 3 tablespoons rock sugar
- 4 slices ginger
- 4 scallions
- 3 star anise
- 3 bay leaves
- 1 large cinnamon stick
- 4 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1/3 cup Shaoxing wine
- 1 teaspoon white pepper
- as needed hot water, to cover
For the Longevity Noodles
- 200–250 g Chinese longevity noodles
- 2 tablespoons neutral oil
- 4 garlic cloves, minced
- 2–3 slices ginger, minced
- 1 cup mushrooms, sliced
- 2 spring onions, white and green parts separated
- 1/2 cup bean sprouts
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken powder
- 1 teaspoon sesame oil
Instructions
- 1
For the Hong Shao Rou: Place the 1 kg pork belly, cut into 2–3 cm cubes, into a pan. Add 4 scallions and 4 slices ginger. Pour water to cover the pork, along with 1/3 cup Shaoxing wine. Bring to a boil and cook for 5–6 minutes.
⏱️ 10 min
- 2
Drain the pork and rinse it under running water in a bowl. Set aside.
⏱️ 5 min
- 3
In a clean pan, heat 2 1/2 tablespoons neutral oil. Add 3 tablespoons rock sugar and cook over medium heat until it melts and turns a deep amber color, stirring occasionally.
⏱️ 5 min
- 4
Add the blanched pork cubes to the pan with the caramelized sugar. Stir-fry for 4–5 minutes until the pork pieces are glossy and evenly coated.
⏱️ 5 min
- 5
Add 4 slices ginger, 4 scallions, 3 star anise, 3 bay leaves, and 1 large cinnamon stick to the pan. Pour in 4 tablespoons light soy sauce, 1 1/2 tablespoons dark soy sauce, 1/3 cup Shaoxing wine, and 1 teaspoon white pepper.
⏱️ 5 min
- 6
Cover the ingredients with hot water, ensuring the pork is submerged. Bring to a simmer, then reduce the heat to low and braise for 2–2 1/2 hours until the pork is tender.
⏱️ 150 min
- 7
Uncover the pan and continue to cook, increasing the heat slightly, to reduce the sauce until it thickens and becomes glossy.
⏱️ 10 min
- 8
Remove the braised pork from the heat and let it rest for 10 minutes. Serve with rice and greens, drizzling extra sauce over the pork.
⏱️ 10 min
- 9
For the Longevity Noodles: Bring a pot of water to a boil. Add the 200–250 g Chinese longevity noodles and boil until they are just tender. Drain the noodles, reserving a little of the cooking water. Keep the noodles intact and do not cut them.
⏱️ 10 min
- 10
In a wok or large pan, heat 2 tablespoons neutral oil. Add the 4 minced garlic cloves, 2–3 minced ginger slices, and the white parts of the 2 spring onions. Sauté until fragrant.
⏱️ 3 min
- 11
Add the 1 cup sliced mushrooms and cook until they soften.
⏱️ 3 min
- 12
Add the cooked noodles to the pan with the sautéed aromatics and mushrooms. Toss gently to combine. Stir in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1/2 teaspoon chicken powder.
⏱️ 3 min
- 13
Add 1/2 cup bean sprouts and the green parts of the 2 spring onions. Drizzle with 1 teaspoon sesame oil. Toss gently to combine all ingredients.
⏱️ 2 min
- 14
Transfer the noodles whole (without cutting) to a plate and serve immediately alongside the Hong Shao Rou.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Shao Rou and Longevity Noodles
For the Red Braised Pork Belly (Hong Shao Rou) - Blanching
- 1 kg pork belly, skin on, cut into 2–3 cm cubes
- 4 scallions
- 4 slices ginger
- 1/3 cup Shaoxing wine
- as needed water, to cover
For the Red Braised Pork Belly (Hong Shao Rou) - Braising
- 2 1/2 tablespoons neutral oil
- 3 tablespoons rock sugar
- 4 slices ginger
- 4 scallions
- 3 star anise
- 3 bay leaves
- 1 large cinnamon stick
- 4 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1/3 cup Shaoxing wine
- 1 teaspoon white pepper
- as needed hot water, to cover
For the Longevity Noodles
- 200–250 g Chinese longevity noodles
- 2 tablespoons neutral oil
- 4 garlic cloves, minced
- 2–3 slices ginger, minced
- 1 cup mushrooms, sliced
- 2 spring onions, white and green parts separated
- 1/2 cup bean sprouts
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken powder
- 1 teaspoon sesame oil
Instructions
- 1
For the Hong Shao Rou: Place the 1 kg pork belly, cut into 2–3 cm cubes, into a pan. Add 4 scallions and 4 slices ginger. Pour water to cover the pork, along with 1/3 cup Shaoxing wine. Bring to a boil and cook for 5–6 minutes.
⏱️ 10 min - 2
Drain the pork and rinse it under running water in a bowl. Set aside.
⏱️ 5 min - 3
In a clean pan, heat 2 1/2 tablespoons neutral oil. Add 3 tablespoons rock sugar and cook over medium heat until it melts and turns a deep amber color, stirring occasionally.
⏱️ 5 min - 4
Add the blanched pork cubes to the pan with the caramelized sugar. Stir-fry for 4–5 minutes until the pork pieces are glossy and evenly coated.
⏱️ 5 min - 5
Add 4 slices ginger, 4 scallions, 3 star anise, 3 bay leaves, and 1 large cinnamon stick to the pan. Pour in 4 tablespoons light soy sauce, 1 1/2 tablespoons dark soy sauce, 1/3 cup Shaoxing wine, and 1 teaspoon white pepper.
⏱️ 5 min - 6
Cover the ingredients with hot water, ensuring the pork is submerged. Bring to a simmer, then reduce the heat to low and braise for 2–2 1/2 hours until the pork is tender.
⏱️ 150 min - 7
Uncover the pan and continue to cook, increasing the heat slightly, to reduce the sauce until it thickens and becomes glossy.
⏱️ 10 min - 8
Remove the braised pork from the heat and let it rest for 10 minutes. Serve with rice and greens, drizzling extra sauce over the pork.
⏱️ 10 min - 9
For the Longevity Noodles: Bring a pot of water to a boil. Add the 200–250 g Chinese longevity noodles and boil until they are just tender. Drain the noodles, reserving a little of the cooking water. Keep the noodles intact and do not cut them.
⏱️ 10 min - 10
In a wok or large pan, heat 2 tablespoons neutral oil. Add the 4 minced garlic cloves, 2–3 minced ginger slices, and the white parts of the 2 spring onions. Sauté until fragrant.
⏱️ 3 min - 11
Add the 1 cup sliced mushrooms and cook until they soften.
⏱️ 3 min - 12
Add the cooked noodles to the pan with the sautéed aromatics and mushrooms. Toss gently to combine. Stir in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1/2 teaspoon chicken powder.
⏱️ 3 min - 13
Add 1/2 cup bean sprouts and the green parts of the 2 spring onions. Drizzle with 1 teaspoon sesame oil. Toss gently to combine all ingredients.
⏱️ 2 min - 14
Transfer the noodles whole (without cutting) to a plate and serve immediately alongside the Hong Shao Rou.
⏱️ 1 min