Red Braised Pork Belly (Hong Shao Rou)

103 mins
Serves 1
tiktok.com

Directions

  1. 1Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.
  2. 2Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.
  3. 3Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.
  4. 4Cut pork belly into bite-sized pieces.
  5. 5Cut pork belly into bite-sized pieces.
  6. 6Cut pork belly into bite-sized pieces.
  7. 7Add pork belly, ginger, scallions, and Shaoxing wine to a pot. Cover with water and blanch to get rid of any scum.
  8. 8Add pork belly, ginger, scallions, and Shaoxing wine to a pot. Cover with water and blanch to get rid of any scum.
  9. 9Add pork belly, ginger, scallions, and Shaoxing wine to a pot. Cover with water and blanch to get rid of any scum.
  10. 10Rinse the pork belly in cold water.
  11. 11Rinse the pork belly in cold water.
  12. 12Rinse the pork belly in cold water.
  13. 13Heat oil and rock sugar in a wok until the sugar melts and turns amber.
  14. 14Heat oil and rock sugar in a wok until the sugar melts and turns amber.
  15. 15Heat oil and rock sugar in a wok until the sugar melts and turns amber.
  16. 16Add the drained pork belly and sauté until golden brown.
  17. 17Add the drained pork belly and sauté until golden brown.
  18. 18Add the drained pork belly and sauté until golden brown.
  19. 19Add star anise, cinnamon, bay leaves, dried chilies, aromatics, Shaoxing wine, light and dark soy sauce to the wok.
  20. 20Add star anise, cinnamon, bay leaves, dried chilies, aromatics, Shaoxing wine, light and dark soy sauce to the wok.
  21. 21Add star anise, cinnamon, bay leaves, dried chilies, aromatics, Shaoxing wine, light and dark soy sauce to the wok.
  22. 22Cover with water to barely cover the pork belly and simmer on low for about an hour and a half.
  23. 23Cover with water to barely cover the pork belly and simmer on low for about an hour and a half.
  24. 24Cover with water to barely cover the pork belly and simmer on low for about an hour and a half.
  25. 25Remove the spices and aromatics.
  26. 26Remove the spices and aromatics.
  27. 27Remove the spices and aromatics.
  28. 28Raise the heat to reduce and thicken the sauce.
  29. 29Raise the heat to reduce and thicken the sauce.
  30. 30Raise the heat to reduce and thicken the sauce.
  31. 31Garnish with chopped scallions and serve with rice.
  32. 32Garnish with chopped scallions and serve with rice.
  33. 33Garnish with chopped scallions and serve with rice.

Ingredients

  • 1.5 lbs pork belly
  • 1.5 lbs pork belly
  • 1.5 lbs pork belly
  • 6 scallions
  • 6 scallions
  • 6 scallions
  • 6 slices ginger
  • 6 slices ginger
  • 6 slices ginger
  • 0.5 cup shaoxing wine
  • 0.5 cup shaoxing wine
  • 0.5 cup shaoxing wine
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp rock sugar
  • 2 tbsp rock sugar
  • 2 tbsp rock sugar
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 dried chilies
  • 3 dried chilies
  • 3 dried chilies
  • 3 tbsp light soy sauce
  • 3 tbsp light soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water

Equipment

wokknifechopping boardpotladlechopsticks