Red Braised Pork Belly (Hongshaorou)
Red Braised Pork Belly (Hongshaorou)
Ingredients
For the Pork Belly
- 2 pounds pork belly, cut into 3-inch cubes
For Blanching
- 8 cups hot water
- 2 green onions, cut into 2-inch pieces
- 3 slices ginger
For Braising
- 1 tablespoon vegetable oil
- 1/4 cup rock sugar
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 3 green onions, cut into 2-inch pieces
- 5 slices ginger
- 3 dried chilies, whole
- 2 star anise, whole
- 2 bay leaves
- 1 can Guinness Draught Stout, (14.9 fluid ounces)
For Serving
- 4 cups cooked white rice, hot
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Cut the pork belly into 3-inch cubes. Ensure all pieces are roughly the same size for even cooking.
⏱️ 10 min
- 2
Place the pork belly cubes in a large pot. Pour hot water over them until fully submerged. Add the 2-inch pieces of green onions and ginger slices to the pot. Bring the water to a boil and blanch the pork belly for 5 minutes. This step helps to remove impurities and excess fat.
⏱️ 10 min
- 3
Drain the blanched pork belly and rinse it thoroughly under cold running water to remove any scum. Set aside.
⏱️ 5 min
- 4
In a clean large pot or Dutch oven, heat the vegetable oil over low heat. Add the rock sugar and stir continuously until it melts and caramelizes into a dark brown liquid. Be careful not to burn the sugar.
⏱️ 5 min
- 5
Add the blanched pork belly to the caramelized sugar. Toss the pork belly for 2-3 minutes, coating it evenly with the sugar. This creates a beautiful reddish-brown color.
⏱️ 3 min
- 6
Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Add the fresh green onions, fresh ginger slices, dried chilies, star anise, and bay leaves to the pot.
⏱️ 2 min
- 7
Pour in the can of Guinness Draught Stout. The liquid should just cover the pork belly. If not, add a little hot water until the pork belly is mostly submerged.
⏱️ 1 min
- 8
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and braise for 1 hour. The pork belly should be tender.
⏱️ 60 min
- 9
After 1 hour, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and becomes glossy, coating the pork belly. This should take about 10-15 minutes.
⏱️ 15 min
- 10
Serve the red braised pork belly immediately over hot white rice.
⏱️ 1 min
- 11
Garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Braised Pork Belly (Hongshaorou)
For the Pork Belly
- 2 pounds pork belly, cut into 3-inch cubes
For Blanching
- 8 cups hot water
- 2 green onions, cut into 2-inch pieces
- 3 slices ginger
For Braising
- 1 tablespoon vegetable oil
- 1/4 cup rock sugar
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 3 green onions, cut into 2-inch pieces
- 5 slices ginger
- 3 dried chilies, whole
- 2 star anise, whole
- 2 bay leaves
- 1 can Guinness Draught Stout, (14.9 fluid ounces)
For Serving
- 4 cups cooked white rice, hot
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Cut the pork belly into 3-inch cubes. Ensure all pieces are roughly the same size for even cooking.
⏱️ 10 min - 2
Place the pork belly cubes in a large pot. Pour hot water over them until fully submerged. Add the 2-inch pieces of green onions and ginger slices to the pot. Bring the water to a boil and blanch the pork belly for 5 minutes. This step helps to remove impurities and excess fat.
⏱️ 10 min - 3
Drain the blanched pork belly and rinse it thoroughly under cold running water to remove any scum. Set aside.
⏱️ 5 min - 4
In a clean large pot or Dutch oven, heat the vegetable oil over low heat. Add the rock sugar and stir continuously until it melts and caramelizes into a dark brown liquid. Be careful not to burn the sugar.
⏱️ 5 min - 5
Add the blanched pork belly to the caramelized sugar. Toss the pork belly for 2-3 minutes, coating it evenly with the sugar. This creates a beautiful reddish-brown color.
⏱️ 3 min - 6
Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Add the fresh green onions, fresh ginger slices, dried chilies, star anise, and bay leaves to the pot.
⏱️ 2 min - 7
Pour in the can of Guinness Draught Stout. The liquid should just cover the pork belly. If not, add a little hot water until the pork belly is mostly submerged.
⏱️ 1 min - 8
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and braise for 1 hour. The pork belly should be tender.
⏱️ 60 min - 9
After 1 hour, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and becomes glossy, coating the pork belly. This should take about 10-15 minutes.
⏱️ 15 min - 10
Serve the red braised pork belly immediately over hot white rice.
⏱️ 1 min - 11
Garnish with chopped green onions before serving.
⏱️ 1 min