Red Braised Pork Belly (Hong Shao Rou)

90 mins
Serves 1
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Directions

  1. 1Slice pork belly into bite-sized pieces.
  2. 2Slice pork belly into bite-sized pieces.
  3. 3Slice pork belly into bite-sized pieces.
  4. 4Add the pork belly pieces to a pot.
  5. 5Add the pork belly pieces to a pot.
  6. 6Add the pork belly pieces to a pot.
  7. 7Add ginger, scallions, and Shaoxing wine to the pot with the pork belly.
  8. 8Add ginger, scallions, and Shaoxing wine to the pot with the pork belly.
  9. 9Add ginger, scallions, and Shaoxing wine to the pot with the pork belly.
  10. 10Cover the pork belly with water and blanch to get rid of any scum.
  11. 11Cover the pork belly with water and blanch to get rid of any scum.
  12. 12Cover the pork belly with water and blanch to get rid of any scum.
  13. 13Rinse the blanched pork belly in cold water.
  14. 14Rinse the blanched pork belly in cold water.
  15. 15Rinse the blanched pork belly in cold water.
  16. 16In a wok, heat oil and rock sugar together.
  17. 17In a wok, heat oil and rock sugar together.
  18. 18In a wok, heat oil and rock sugar together.
  19. 19Once the sugar melts and turns into an amber color, add back the drained pork belly.
  20. 20Once the sugar melts and turns into an amber color, add back the drained pork belly.
  21. 21Once the sugar melts and turns into an amber color, add back the drained pork belly.
  22. 22Sauté until the pork belly is golden brown.
  23. 23Sauté until the pork belly is golden brown.
  24. 24Sauté until the pork belly is golden brown.
  25. 25Add star anise, cinnamon, bay leaves, optional dried chilies, aromatics, Shaoxing wine, and light and dark soy sauce.
  26. 26Add star anise, cinnamon, bay leaves, optional dried chilies, aromatics, Shaoxing wine, and light and dark soy sauce.
  27. 27Add star anise, cinnamon, bay leaves, optional dried chilies, aromatics, Shaoxing wine, and light and dark soy sauce.
  28. 28Cover with water to barely cover the pork belly.
  29. 29Cover with water to barely cover the pork belly.
  30. 30Cover with water to barely cover the pork belly.
  31. 31Simmer low and slow for about an hour and a half.
  32. 32Simmer low and slow for about an hour and a half.
  33. 33Simmer low and slow for about an hour and a half.
  34. 34Remove the spices and aromatics from the pork belly.
  35. 35Remove the spices and aromatics from the pork belly.
  36. 36Remove the spices and aromatics from the pork belly.
  37. 37Raise the heat to reduce and thicken the sauce.
  38. 38Raise the heat to reduce and thicken the sauce.
  39. 39Raise the heat to reduce and thicken the sauce.
  40. 40Serve with a hot bowl of rice.
  41. 41Serve with a hot bowl of rice.
  42. 42Serve with a hot bowl of rice.

Ingredients

  • pork belly
  • pork belly
  • pork belly
  • ginger
  • ginger
  • ginger
  • scallions
  • scallions
  • scallions
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • oil
  • oil
  • oil
  • rock sugar
  • rock sugar
  • rock sugar
  • star anise
  • star anise
  • star anise
  • cinnamon
  • cinnamon
  • cinnamon
  • bay leaves
  • bay leaves
  • bay leaves
  • dried chilies
  • dried chilies
  • dried chilies
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce

Equipment

potwokbowlchopsticksspoon