Red Braised Pork Belly (Hong Shao Rou)
Red Braised Pork Belly (Hong Shao Rou)
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
- 6 cups water
For Braising
- 1 tablespoon vegetable oil
- 1/4 cup rock sugar, or granulated sugar
- 4 slices ginger
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 2 dried red chilies, optional
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 cups hot water, or more, as needed
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork belly: Place the pork belly cubes in a large pot. Add 3 slices of ginger, 2 tablespoons of Shaoxing wine, and 6 cups of cold water. 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. This removes impurities and helps tenderize the meat. Drain the pork belly and rinse under warm water. Pat dry thoroughly with paper towels.
⏱️ 15 min
- 2
Prepare the caramel: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the rock sugar (or granulated sugar) and stir constantly until the sugar melts and turns into a rich amber-colored caramel. Be careful not to burn it.
⏱️ 5 min
- 3
Sear the pork belly: Add the blanched and dried pork belly to the pot with the caramel. Stir well to coat the pork belly evenly with the caramel. Cook for 2-3 minutes until the pork belly is lightly browned on all sides.
⏱️ 5 min
- 4
Add aromatics and seasonings: Add the 4 slices of ginger, smashed garlic cloves, star anise, cinnamon stick, bay leaves, and dried red chilies (if using) to the pot. Stir for 1 minute until fragrant.
⏱️ 2 min
- 5
Deglaze and braise: Pour in 1/4 cup of Shaoxing wine, 1/4 cup of light soy sauce, and 1 tablespoon of dark soy sauce. Stir to combine. Add 2 cups of hot water, or enough to just cover the pork belly. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the pork belly is very tender.
⏱️ 90 min
- 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 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 whole spices (ginger, garlic, star anise, cinnamon stick, bay leaves, chilies) if desired. Transfer the red braised pork belly to a serving dish. Garnish with chopped scallions and serve immediately with steamed white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Red Braised Pork Belly (Hong Shao Rou)
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 3 slices ginger
- 2 tablespoons Shaoxing wine
- 6 cups water
For Braising
- 1 tablespoon vegetable oil
- 1/4 cup rock sugar, or granulated sugar
- 4 slices ginger
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 2 dried red chilies, optional
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 cups hot water, or more, as needed
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork belly: Place the pork belly cubes in a large pot. Add 3 slices of ginger, 2 tablespoons of Shaoxing wine, and 6 cups of cold water. 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. This removes impurities and helps tenderize the meat. Drain the pork belly and rinse under warm water. Pat dry thoroughly with paper towels.
⏱️ 15 min - 2
Prepare the caramel: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the rock sugar (or granulated sugar) and stir constantly until the sugar melts and turns into a rich amber-colored caramel. Be careful not to burn it.
⏱️ 5 min - 3
Sear the pork belly: Add the blanched and dried pork belly to the pot with the caramel. Stir well to coat the pork belly evenly with the caramel. Cook for 2-3 minutes until the pork belly is lightly browned on all sides.
⏱️ 5 min - 4
Add aromatics and seasonings: Add the 4 slices of ginger, smashed garlic cloves, star anise, cinnamon stick, bay leaves, and dried red chilies (if using) to the pot. Stir for 1 minute until fragrant.
⏱️ 2 min - 5
Deglaze and braise: Pour in 1/4 cup of Shaoxing wine, 1/4 cup of light soy sauce, and 1 tablespoon of dark soy sauce. Stir to combine. Add 2 cups of hot water, or enough to just cover the pork belly. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the pork belly is very tender.
⏱️ 90 min - 6
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 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 whole spices (ginger, garlic, star anise, cinnamon stick, bay leaves, chilies) if desired. Transfer the red braised pork belly to a serving dish. Garnish with chopped scallions and serve immediately with steamed white rice.
⏱️ 3 min