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