Red Braised Pork Belly (Hong Shao Rou)

90 mins
Serves 1
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Directions

  1. 1Start by slicing pork belly into bite-sized pieces and adding it to a pot along with ginger, scallions, and Shaoxing wine.
  2. 2Start by slicing pork belly into bite-sized pieces and adding it to a pot along with ginger, scallions, and Shaoxing wine.
  3. 3Start by slicing pork belly into bite-sized pieces and adding it to a pot along with ginger, scallions, and Shaoxing wine.
  4. 4Cover the pork belly with water and blanch to get rid of any scum.
  5. 5Cover the pork belly with water and blanch to get rid of any scum.
  6. 6Cover the pork belly with water and blanch to get rid of any scum.
  7. 7Rinse the pork belly in cold water.
  8. 8Rinse the pork belly in cold water.
  9. 9Rinse the pork belly in cold water.
  10. 10In a wok, heat together oil and rock sugar.
  11. 11In a wok, heat together oil and rock sugar.
  12. 12In a wok, heat together oil and rock sugar.
  13. 13Once the sugar melts and turns into an amber color, add back the drained pork belly and sauté until golden brown.
  14. 14Once the sugar melts and turns into an amber color, add back the drained pork belly and sauté until golden brown.
  15. 15Once the sugar melts and turns into an amber color, add back the drained pork belly and sauté until golden brown.
  16. 16Add star anise, cinnamon, bay leaves, optional dried chilies, the aromatics, Shaoxing wine, and light and dark soy sauce.
  17. 17Add star anise, cinnamon, bay leaves, optional dried chilies, the aromatics, Shaoxing wine, and light and dark soy sauce.
  18. 18Add star anise, cinnamon, bay leaves, optional dried chilies, the aromatics, Shaoxing wine, and light and dark soy sauce.
  19. 19Cover the pork belly with water to barely cover it and simmer low and slow for about an hour and a half.
  20. 20Cover the pork belly with water to barely cover it and simmer low and slow for about an hour and a half.
  21. 21Cover the pork belly with water to barely cover it and simmer low and slow for about an hour and a half.
  22. 22Remove the spices and aromatics.
  23. 23Remove the spices and aromatics.
  24. 24Remove the spices and aromatics.
  25. 25Raise the heat to reduce and thicken the sauce.
  26. 26Raise the heat to reduce and thicken the sauce.
  27. 27Raise the heat to reduce and thicken the sauce.
  28. 28Serve with a hot bowl of rice.
  29. 29Serve with a hot bowl of rice.
  30. 30Serve with a hot bowl of rice.

Ingredients

  • 1.5 lbs pork belly
  • 1.5 lbs pork belly
  • 1.5 lbs pork belly
  • 3 scallions (white portion)
  • 3 scallions (white portion)
  • 3 scallions (white portion)
  • 3 slices ginger
  • 3 slices ginger
  • 3 slices ginger
  • 0.25 cup Shaoxing wine
  • 0.25 cup Shaoxing wine
  • 0.25 cup Shaoxing wine
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp rock sugar
  • 2 tbsp rock sugar
  • 2 tbsp rock sugar
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 dried chilies
  • 3 dried chilies
  • 3 dried chilies
  • 3 tbsp light soy sauce
  • 3 tbsp light soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water

Equipment

potwokchopstick

Tips

  • You know the pork belly is ready when you can easily poke the skin with a chopstick.