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