Red Braised Pork Belly (Hong Shao Rou)

93 mins
Serves 1
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Directions

  1. 1Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.
  2. 2Cut pork belly into bite-sized pieces.
  3. 3Add pork belly, ginger, scallions, and shaoxing wine to a pot. Cover with water and blanch to get rid of any scum.
  4. 4Rinse the pork belly in cold water.
  5. 5Heat oil and rock sugar in a wok until the sugar melts and turns amber.
  6. 6Add the drained pork belly and sauté until golden brown.
  7. 7Add star anise, cinnamon, bay leaves, dried chilies, aromatics, shaoxing wine, light and dark soy sauce to the wok.
  8. 8Cover with water to barely cover the pork belly and simmer on low for about an hour and a half.
  9. 9Remove the spices and aromatics.
  10. 10Raise the heat to reduce and thicken the sauce.
  11. 11Garnish with green scallions and serve with 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
  • 3 scallions (white portion)
  • 3 slices ginger
  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 dried chilies
  • 0.25 cup shaoxing wine
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2.5 cups water

Equipment

knifecutting boardwokpotladlechopsticks