Hong Shao Rou (Chinese Red-Braised Pork Belly)
Hong Shao Rou (Chinese Red-Braised Pork Belly)
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 3 slices ginger
- 2 tablespoons Shaoxing wine
For Braising
- 1/4 cup rock sugar, or granulated sugar
- 1/4 cup water
- 5 slices ginger
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 1 bay leaf
- 2 dried chili peppers, optional
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup Shaoxing wine
- 2 cups hot water, or more, as needed
For Garnish
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork belly: Place the pork belly cubes in a large pot and add enough cold water to cover. Add 3 slices of ginger and 2 tablespoons of Shaoxing wine. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, skimming off any foam that rises to the surface. Drain the pork belly and rinse thoroughly under cold water. Pat dry with paper towels.
⏱️ 15 min
- 2
Render the fat: Heat a large wok or Dutch oven over medium heat. Add the blanched and dried pork belly cubes, skin-side down first if possible. Cook, stirring occasionally, until the fat renders and the pork is lightly browned on all sides, about 10-15 minutes. Remove excess rendered fat, leaving about 2 tablespoons in the pot.
⏱️ 15 min
- 3
Caramelize the sugar: Push the pork belly to one side of the pot. Add the rock sugar and 1/4 cup of water to the empty side. Cook over medium-low heat, stirring constantly, until the sugar melts and turns into a dark amber caramel. Be careful not to burn it.
⏱️ 5 min
- 4
Combine and add aromatics: Stir the pork belly into the caramel to coat evenly. Add the 5 slices of ginger, smashed garlic, star anise, cinnamon stick, bay leaf, and dried chili peppers (if using). Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add liquids and braise: Pour in the light soy sauce, dark soy sauce, and 1/4 cup of Shaoxing wine. Stir to combine. Add enough hot water to just cover the pork belly (about 2 cups). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.
⏱️ 75 min
- 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 5-10 minutes, or until the sauce has thickened and reduced to a glossy consistency that coats the pork belly. Remove and discard the ginger, garlic, star anise, cinnamon stick, bay leaf, and chili peppers.
⏱️ 10 min
- 7
Serve: Transfer the Hong Shao Rou to a serving dish. Garnish with chopped scallions and serve hot with steamed white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Shao Rou (Chinese Red-Braised Pork Belly)
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 3 slices ginger
- 2 tablespoons Shaoxing wine
For Braising
- 1/4 cup rock sugar, or granulated sugar
- 1/4 cup water
- 5 slices ginger
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 1 bay leaf
- 2 dried chili peppers, optional
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup Shaoxing wine
- 2 cups hot water, or more, as needed
For Garnish
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork belly: Place the pork belly cubes in a large pot and add enough cold water to cover. Add 3 slices of ginger and 2 tablespoons of Shaoxing wine. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, skimming off any foam that rises to the surface. Drain the pork belly and rinse thoroughly under cold water. Pat dry with paper towels.
⏱️ 15 min - 2
Render the fat: Heat a large wok or Dutch oven over medium heat. Add the blanched and dried pork belly cubes, skin-side down first if possible. Cook, stirring occasionally, until the fat renders and the pork is lightly browned on all sides, about 10-15 minutes. Remove excess rendered fat, leaving about 2 tablespoons in the pot.
⏱️ 15 min - 3
Caramelize the sugar: Push the pork belly to one side of the pot. Add the rock sugar and 1/4 cup of water to the empty side. Cook over medium-low heat, stirring constantly, until the sugar melts and turns into a dark amber caramel. Be careful not to burn it.
⏱️ 5 min - 4
Combine and add aromatics: Stir the pork belly into the caramel to coat evenly. Add the 5 slices of ginger, smashed garlic, star anise, cinnamon stick, bay leaf, and dried chili peppers (if using). Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add liquids and braise: Pour in the light soy sauce, dark soy sauce, and 1/4 cup of Shaoxing wine. Stir to combine. Add enough hot water to just cover the pork belly (about 2 cups). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.
⏱️ 75 min - 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 5-10 minutes, or until the sauce has thickened and reduced to a glossy consistency that coats the pork belly. Remove and discard the ginger, garlic, star anise, cinnamon stick, bay leaf, and chili peppers.
⏱️ 10 min - 7
Serve: Transfer the Hong Shao Rou to a serving dish. Garnish with chopped scallions and serve hot with steamed white rice.
⏱️ 3 min