Shanghai Style Red Braised Pork Belly (Hong Shao Rou)
Shanghai Style Red Braised Pork Belly (Hong Shao Rou)
Ingredients
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 6 slices ginger, 1/4-inch thick
- 1/2 cup Shaoxing wine
- 1/4 cup rock sugar, or granulated sugar
- 2 tablespoons dark soy sauce
- 1/4 cup light soy sauce
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 4 cups water, or more, as needed
- 1 tablespoon vegetable oil
- 2 stalks green onions, sliced for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a rolling boil. Add the pork belly cubes and boil for 5 minutes. This helps to remove impurities and excess fat. Drain the pork belly and rinse thoroughly under cold water. Pat dry with paper towels.
⏱️ 10 min
- 2
Caramelize the sugar: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil. Once shimmering, add the rock sugar. Stir constantly until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
⏱️ 5 min
- 3
Sear the pork belly: Add the blanched and dried pork belly to the caramelized sugar. Stir well to coat the pork belly evenly with the caramel. Cook for about 5-7 minutes, stirring occasionally, until the pork belly is lightly browned on all sides.
⏱️ 7 min
- 4
Add aromatics and liquids: Add the ginger slices, Shaoxing wine, dark soy sauce, light soy sauce, star anise, and cinnamon stick to the pot. Stir to combine. Pour in 4 cups of water, or enough to just cover the pork belly.
⏱️ 3 min
- 5
Braise the pork belly: Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer gently for 60-75 minutes, or until the pork belly is very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 75 min
- 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring frequently, for another 10-15 minutes, or until the sauce has thickened and reduced to a glossy, rich consistency. The sauce should coat the back of a spoon.
⏱️ 15 min
- 7
Serve: Remove the star anise, cinnamon stick, and ginger slices before serving. Garnish with sliced green onions. Serve hot with steamed white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Style Red Braised Pork Belly (Hong Shao Rou)
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 6 slices ginger, 1/4-inch thick
- 1/2 cup Shaoxing wine
- 1/4 cup rock sugar, or granulated sugar
- 2 tablespoons dark soy sauce
- 1/4 cup light soy sauce
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 4 cups water, or more, as needed
- 1 tablespoon vegetable oil
- 2 stalks green onions, sliced for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a rolling boil. Add the pork belly cubes and boil for 5 minutes. This helps to remove impurities and excess fat. Drain the pork belly and rinse thoroughly under cold water. Pat dry with paper towels.
⏱️ 10 min - 2
Caramelize the sugar: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil. Once shimmering, add the rock sugar. Stir constantly until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
⏱️ 5 min - 3
Sear the pork belly: Add the blanched and dried pork belly to the caramelized sugar. Stir well to coat the pork belly evenly with the caramel. Cook for about 5-7 minutes, stirring occasionally, until the pork belly is lightly browned on all sides.
⏱️ 7 min - 4
Add aromatics and liquids: Add the ginger slices, Shaoxing wine, dark soy sauce, light soy sauce, star anise, and cinnamon stick to the pot. Stir to combine. Pour in 4 cups of water, or enough to just cover the pork belly.
⏱️ 3 min - 5
Braise the pork belly: Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer gently for 60-75 minutes, or until the pork belly is very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 75 min - 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring frequently, for another 10-15 minutes, or until the sauce has thickened and reduced to a glossy, rich consistency. The sauce should coat the back of a spoon.
⏱️ 15 min - 7
Serve: Remove the star anise, cinnamon stick, and ginger slices before serving. Garnish with sliced green onions. Serve hot with steamed white rice.
⏱️ 5 min