Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Ingredients
13 items- Skin-on pork belly 500g
- Ginger 4 slices
- Scallions 2 stalks
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Rock sugar 30g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine (Shaoxing) 2 tbsp
- Salt To taste
- Water approx. 500ml
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Rinse the pork belly and cut into 3cm cubes. Place in a pot with cold water, add 2 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, boil for 2 minutes, skimming off any foam. Drain and rinse the pork under warm water, then set aside.
In a wok, add 1 tbsp cooking oil and rock sugar. Heat over low flame, stirring constantly until the sugar melts and turns a deep amber color (small bubbles appear). Be careful not to burn it. Immediately proceed to the next step.
Quickly add the blanched pork belly cubes, turn to medium heat and stir-fry quickly to coat each piece evenly with caramel. Continue stir-frying for about 2 minutes until the surface turns slightly golden and some fat renders.
Add ginger slices, scallion sections, star anise, cinnamon, and bay leaves. Stir-fry for about 1 minute until fragrant.
Pour in light soy sauce, dark soy sauce, and remaining cooking wine along the edge of the wok. Stir-fry for 30 seconds to incorporate the flavors.
Pour in enough boiling water (about 500ml) to submerge the meat by 2 cm. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for about 50 minutes until the meat is very tender and can be easily pierced with chopsticks. Turn the meat once during cooking.
Turn the heat to high and reduce the sauce, stirring constantly to prevent sticking. Cook until the sauce thickens and glazes the meat, and big bubbles appear, about 5–8 minutes. Turn off the heat.
Carefully transfer the braised pork to a serving plate. Garnish with chopped scallions or sesame seeds if desired. Serve immediately with steamed rice.
Tips
Choose pork belly with alternating layers of fat and lean meat, with skin on for best results. Always caramelize sugar over low heat to avoid bitterness. Add boiling water for braising to keep the meat tender. Keep stirring during sauce reduction to prevent sticking.
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