Red Braised Pork Belly (Hongshao Rou)
Red Braised Pork Belly (Hongshao Rou)
Ingredients
- 2 pounds pork belly, cut into 3-inch cubes
- 4 green onions, 2 cut into 2-inch pieces, 2 thinly sliced for garnish
- 1 ounce ginger, sliced
- 1/4 cup rock sugar
- 2 tablespoons dark soy sauce
- 2 bay leaves
- 2 star anise
- 12 fluid ounces beer, such as Guinness
- 4 cups cooked white rice, for serving
Instructions
- 1
Place the cubed pork belly in a large pot. Add enough cold water to cover the pork. Add 2-inch pieces of green onions and half of the sliced ginger to the pot. Bring to a boil over high heat and blanch for 5 minutes, skimming off any foam or impurities that rise to the surface.
⏱️ 10 min
- 2
Drain the pork belly and rinse it thoroughly under warm running water to remove any remaining impurities. Set aside.
⏱️ 5 min
- 3
In a large pot or Dutch oven, add the rock sugar over low heat. Stir continuously until the sugar melts and caramelizes into a deep amber color. Be careful not to burn it.
⏱️ 5 min
- 4
Add the rinsed pork belly to the caramelized sugar. Toss the pork belly for 2 to 3 minutes, ensuring each piece is coated with the sugar, which will give it a nice brown color.
⏱️ 3 min
- 5
Stir in the dark soy sauce, remaining sliced ginger, bay leaves, and star anise. Mix well to combine.
⏱️ 2 min
- 6
Pour in the can of beer. The liquid should mostly cover the pork belly. If not, add a small amount of water or chicken broth until the pork is almost submerged.
⏱️ 1 min
- 7
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 1 hour, or until the pork belly is very tender.
⏱️ 60 min
- 8
After 1 hour, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and reduces to a glossy consistency. This process will also give the pork a beautiful red sheen.
⏱️ 10 min
- 9
Serve the Red Braised Pork Belly hot over steamed white rice. Garnish with thinly sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Braised Pork Belly (Hongshao Rou)
- 2 pounds pork belly, cut into 3-inch cubes
- 4 green onions, 2 cut into 2-inch pieces, 2 thinly sliced for garnish
- 1 ounce ginger, sliced
- 1/4 cup rock sugar
- 2 tablespoons dark soy sauce
- 2 bay leaves
- 2 star anise
- 12 fluid ounces beer, such as Guinness
- 4 cups cooked white rice, for serving
Instructions
- 1
Place the cubed pork belly in a large pot. Add enough cold water to cover the pork. Add 2-inch pieces of green onions and half of the sliced ginger to the pot. Bring to a boil over high heat and blanch for 5 minutes, skimming off any foam or impurities that rise to the surface.
⏱️ 10 min - 2
Drain the pork belly and rinse it thoroughly under warm running water to remove any remaining impurities. Set aside.
⏱️ 5 min - 3
In a large pot or Dutch oven, add the rock sugar over low heat. Stir continuously until the sugar melts and caramelizes into a deep amber color. Be careful not to burn it.
⏱️ 5 min - 4
Add the rinsed pork belly to the caramelized sugar. Toss the pork belly for 2 to 3 minutes, ensuring each piece is coated with the sugar, which will give it a nice brown color.
⏱️ 3 min - 5
Stir in the dark soy sauce, remaining sliced ginger, bay leaves, and star anise. Mix well to combine.
⏱️ 2 min - 6
Pour in the can of beer. The liquid should mostly cover the pork belly. If not, add a small amount of water or chicken broth until the pork is almost submerged.
⏱️ 1 min - 7
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 1 hour, or until the pork belly is very tender.
⏱️ 60 min - 8
After 1 hour, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and reduces to a glossy consistency. This process will also give the pork a beautiful red sheen.
⏱️ 10 min - 9
Serve the Red Braised Pork Belly hot over steamed white rice. Garnish with thinly sliced green onions before serving.
⏱️ 1 min