Hongshao Rou (Red Braised Pork Belly)
Hongshao Rou (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 tablespoon vegetable oil
- 2 tablespoons granulated sugar
- 1 inch ginger, sliced
- 3 garlic cloves, smashed
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 3 cups hot water, or enough to cover pork
- 1/2 teaspoon salt, or to taste
- 2 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly, 3 slices of ginger, and 2 tablespoons of Shaoxing wine. Boil for 5-7 minutes, skimming off any foam that rises to the surface. This helps to remove impurities and render some fat.
⏱️ 10 min
- 2
Drain the pork belly and rinse under cold water to remove any residue. Cut the blanched pork belly into 1 1/2-inch cubes if not already done. Pat dry thoroughly with paper towels.
⏱️ 5 min
- 3
Caramelize the sugar: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the granulated sugar and cook, stirring constantly, until the sugar melts and turns into a rich amber caramel. Be careful not to burn it.
⏱️ 5 min
- 4
Add the pork belly to the caramelized sugar and stir quickly to coat all sides. Cook for 2-3 minutes until the pork belly is lightly browned and coated in the caramel.
⏱️ 3 min
- 5
Add aromatics and seasonings: Add the sliced ginger, smashed garlic cloves, star anise, cinnamon stick, and bay leaves to the pot. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Pour in the 1/4 cup of Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to combine.
⏱️ 1 min
- 7
Add the hot water, ensuring the pork belly is mostly submerged. 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 belly is tender but still holds its shape.
⏱️ 75 min
- 8
Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and reduces to a glossy, rich glaze. This may take 10-15 minutes. Taste and adjust salt if necessary.
⏱️ 15 min
- 9
Remove the star anise, cinnamon stick, and bay leaves before serving. Garnish with sliced green onions and serve hot with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hongshao Rou (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 tablespoon vegetable oil
- 2 tablespoons granulated sugar
- 1 inch ginger, sliced
- 3 garlic cloves, smashed
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 3 cups hot water, or enough to cover pork
- 1/2 teaspoon salt, or to taste
- 2 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly, 3 slices of ginger, and 2 tablespoons of Shaoxing wine. Boil for 5-7 minutes, skimming off any foam that rises to the surface. This helps to remove impurities and render some fat.
⏱️ 10 min - 2
Drain the pork belly and rinse under cold water to remove any residue. Cut the blanched pork belly into 1 1/2-inch cubes if not already done. Pat dry thoroughly with paper towels.
⏱️ 5 min - 3
Caramelize the sugar: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the granulated sugar and cook, stirring constantly, until the sugar melts and turns into a rich amber caramel. Be careful not to burn it.
⏱️ 5 min - 4
Add the pork belly to the caramelized sugar and stir quickly to coat all sides. Cook for 2-3 minutes until the pork belly is lightly browned and coated in the caramel.
⏱️ 3 min - 5
Add aromatics and seasonings: Add the sliced ginger, smashed garlic cloves, star anise, cinnamon stick, and bay leaves to the pot. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Pour in the 1/4 cup of Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to combine.
⏱️ 1 min - 7
Add the hot water, ensuring the pork belly is mostly submerged. 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 belly is tender but still holds its shape.
⏱️ 75 min - 8
Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce thickens and reduces to a glossy, rich glaze. This may take 10-15 minutes. Taste and adjust salt if necessary.
⏱️ 15 min - 9
Remove the star anise, cinnamon stick, and bay leaves before serving. Garnish with sliced green onions and serve hot with steamed rice.
⏱️ 3 min