Braised Pork Belly (Hong Shao Rou)

45 mins
Serves 1
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Directions

  1. 1Cut pork belly into large pieces.
  2. 2Add pork belly and a little bit of salt to a pot of boiling water to blanch and remove impurities.
  3. 3Boil for 5-7 minutes until you see little specks.
  4. 4Strain the pork belly and rinse it under cold water.
  5. 5Caramelize the rock sugar (or granulated sugar) in a wok or clay pot over medium heat until it turns into a deep amber color.
  6. 6Add a little bit of oil to help get the caramelization started.
  7. 7After a few minutes, break up the sugar pieces.
  8. 8Add the blanched pork belly to the caramelized sugar and toss to evenly coat.
  9. 9Season the pork belly with soy sauce, Shaoxing wine, dark soy sauce, and a splash of black vinegar.
  10. 10Add water.
  11. 11Add aromatics: garlic, ginger, star anise, and black peppercorns.
  12. 12Bring to a simmer, then cover and let it braise on medium-low heat for about 30 to 45 minutes.
  13. 13After about 40 minutes, uncover and let the sauce reduce and thicken until it turns glossy (5-10 minutes).
  14. 14Garnish with green onions.

Ingredients

  • 1 lb pork belly, cut into 1–1½ inch cubes
  • 1 tsp kosher salt for blanching
  • 2 cups water
  • 3 tbsp sugar (rock sugar crushed into small bits preferred, white sugar is ok)
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp black vinegar or rice vinegar
  • 3 slices ginger
  • 4 cloves garlic, smashed
  • 1 star anise
  • 0.5 tsp black pepper corn
  • 1 tsp Oil (only if pan is dry)
  • 2 green onions, thinly sliced

Equipment

clay potwok

Tips

  • This recipe is super easy and can be made ahead of time.
  • Make sure to evenly coat the pork belly in the caramelized sugar.
  • Gently stir when the sauce is thickening to prevent burning.