Red Braised Pork Belly (Hong Shao Rou)
Directions
- 1Start by slicing pork belly into bite-sized pieces and adding it to a pot along with ginger, scallions, and Shaoxing wine.
- 2Cover the pork belly with water and blanch to get rid of any scum.
- 3Rinse the pork belly in cold water.
- 4In a wok, heat together oil and rock sugar.
- 5Once the sugar melts and turns into an amber color, add back the drained pork belly and sauté until golden brown.
- 6Add star anise, cinnamon, bay leaves, optional dried chilies, the aromatics, Shaoxing wine, and light and dark soy sauce.
- 7Cover the pork belly with water to barely cover it and simmer low and slow for about an hour and a half.
- 8Remove the spices and aromatics.
- 9Raise the heat to reduce and thicken the sauce.
- 10Serve with a hot bowl of rice.
Ingredients
- 1.5 lbs pork belly
- 3 scallions (white portion)
- 3 slices ginger
- 0.25 cup Shaoxing wine
- 2 tbsp neutral oil
- 2 tbsp rock sugar
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 dried chilies
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2.5 cups water
Equipment
potwokchopstick
Tips
- You know the pork belly is ready when you can easily poke the skin with a chopstick.
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