Red Braised Pork Belly (Hong Shao Rou)
Directions
- 1Slice pork belly into bite-sized pieces.
- 2Add the pork belly pieces to a pot.
- 3Add ginger, scallions, and Shaoxing wine to the pot with the pork belly.
- 4Cover the pork belly with water and blanch to get rid of any scum.
- 5Rinse the blanched pork belly in cold water.
- 6In a wok, heat oil and rock sugar together.
- 7Once the sugar melts and turns into an amber color, add back the drained pork belly.
- 8Sauté until the pork belly is golden brown.
- 9Add star anise, cinnamon, bay leaves, optional dried chilies, aromatics, Shaoxing wine, and light and dark soy sauce.
- 10Cover with water to barely cover the pork belly.
- 11Simmer low and slow for about an hour and a half.
- 12Remove the spices and aromatics from the pork belly.
- 13Raise the heat to reduce and thicken the sauce.
- 14Serve with a hot bowl of rice.
Ingredients
- pork belly
- ginger
- scallions
- Shaoxing wine
- oil
- rock sugar
- star anise
- cinnamon
- bay leaves
- dried chilies
- light soy sauce
- dark soy sauce
Equipment
potwokbowlchopsticksspoon
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