Red-Braised Pork Belly (Hong Shao Rou)

2 mins
Serves 1
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Directions

  1. 1Blanche the pork belly in boiling water for 1 minute and strain away the floating impurities.
  2. 2Blanche the pork belly in boiling water for 1 minute and strain away the floating impurities.
  3. 3Blanche the pork belly in boiling water for 1 minute and strain away the floating impurities.
  4. 4Remove the meat, and save about 2 cups of the remaining pork water for later.
  5. 5Remove the meat, and save about 2 cups of the remaining pork water for later.
  6. 6Remove the meat, and save about 2 cups of the remaining pork water for later.
  7. 7Add the meat to a braiser, and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water.
  8. 8Add the meat to a braiser, and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water.
  9. 9Add the meat to a braiser, and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water.
  10. 10Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes.
  11. 11Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes.
  12. 12Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes.
  13. 13After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness.
  14. 14After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness.
  15. 15After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness.
  16. 16Plate and enjoy.
  17. 17Plate and enjoy.
  18. 18Plate and enjoy.

Ingredients

  • 1.5 pounds skin-on pork belly
  • 1.5 pounds skin-on pork belly
  • 1.5 pounds skin-on pork belly
  • 60 g Shaoxing Wine
  • 60 g Shaoxing Wine
  • 60 g Shaoxing Wine
  • 60 g Dry Sherry, Mirin, Dry White Wine
  • 60 g Dry Sherry, Mirin, Dry White Wine
  • 60 g Dry Sherry, Mirin, Dry White Wine
  • 40 g Light Soy Sauce
  • 40 g Light Soy Sauce
  • 40 g Light Soy Sauce
  • 60 g Dark Soy Sauce
  • 60 g Dark Soy Sauce
  • 60 g Dark Soy Sauce
  • 20 g Rock Sugar
  • 20 g Rock Sugar
  • 20 g Rock Sugar
  • 15 g White Sugar
  • 15 g White Sugar
  • 15 g White Sugar
  • 1 inch Ginger Knob
  • 1 inch Ginger Knob
  • 1 inch Ginger Knob
  • 2 Anise Stars
  • 2 Anise Stars
  • 2 Anise Stars
  • 1 stick Cassia Bark
  • 1 stick Cassia Bark
  • 1 stick Cassia Bark
  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 2 cups Pork Water
  • 2 cups Pork Water
  • 2 cups Pork Water

Equipment

braiserknifewokchopping boardmeasuring cupstrainerchopsticks