Red-Braised Pork Belly (Hong Shao Rou)

Name: Red-Braised Pork Belly (Hong Shao Rou)
Cook time: 125 min
Total time: 125 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 800g Pork Belly, skin-on, cut into 2.5 cm cubes; 6 slices of Ginger; 3 stalks of Scallion, tied into knots; 2 Star Anises; 1 small stick of Cinnamon Stick, about 5 cm; 60ml Shaoxing Wine; 45ml Light Soy Sauce; 15ml Dark Soy Sauce; 40g Rock Sugar, crushed; 1 tbsp Neutral Oil; 450ml Hot Water, just enough to barely cover the meat; Some Water, enough to cover the pork in a pot

Red-Braised Pork Belly (Hong Shao Rou) is a luxuriously glossy, savory-sweet dish of melt-in-your-mouth pork simmered until richly caramelized and deeply flavored. Slow-braising in soy, Shaoxing wine and warm aromatics produces a lacquered sauce that clings to each bite — perfect served over steamed rice for a comforting, elegant meal.

Red-Braised Pork Belly (Hong Shao Rou) is a luxuriously glossy, savory-sweet dish of melt-in-your-mouth pork simmered until richly... Show more

Traditional Chinese Recipe

Health Grade

D+ · Occasional

Rating

4.4

Time

2 hrs

Price

4,40 €

Calories

892 kcal

one pot

high protein

low carb

keto

Method

Prep the pork

Cut the skin-on Pork Belly into 2.5 cm cubes. Slice the Ginger into 6 thin pieces and tie the Scallion stalks into 3 loose knots so they release flavor and are easy to remove later.

Blanch the pork

Put the pork in a pot and add enough Water to cover it. Bring it to a boil, then simmer for 5 minutes, skimming off the gray foam as it rises.

Drain well

Lift the pork out, rinse it under warm water, and let it drain well so the braise stays clear. Pat the pieces dry if they still feel wet on the surface.

Caramelize the pork

Heat the Neutral Oil in a wide pot over medium heat. Add the pork in a single layer and sear until the edges are lightly golden and some fat has rendered, then push the pieces aside and add the crushed Rock Sugar; stir until it melts into a deep amber caramel that coats the meat. Toss in the Star Anise, Cinnamon Stick, along with the ginger and the scallion knots, and stir for about 30 seconds until fragrant.

Braise gently

Pour in the Shaoxing Wine, Light Soy Sauce, and Dark Soy Sauce, scraping up any caramelized bits from the bottom, then add the Hot Water just to barely cover the pork. Bring everything to a boil, lower to a very gentle simmer, cover, and cook for 60 minutes until the meat is tender and the fat feels silky.

Reduce the sauce

Uncover and simmer for 15 minutes, stirring now and then, until the sauce thickens into a glossy glaze that clings to the pork. If the pot starts looking dry before the pork is tender, splash in a little more hot water.

Serve hot

Remove the scallion knots, star anise, and cinnamon stick if you want a cleaner finish, then transfer the pork to a warm serving dish and spoon the dark sauce over the top. Serve hot while the glaze is shiny and the meat is fall-apart tender.