Braised Pork Belly
Hong Shao Rou, or red braised pork belly, is a beloved dish in China. The pork belly is cooked until it's melt-in-your-mouth tender and glazed in a rich, savory, and slightly sweet sauce.
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Ingredients - Serves 4
- Water - 2 cups
- Scallions - 2, cut into large pieces
- Garlic - 3 cloves
- Ginger - 2 slices
- Bay leaves - 2
- Cinnamon stick - 1
- Star anise - 2
- Dark soy sauce - 1 tablespoon
- Light soy sauce - 2 tablespoons
- Shaoxing wine - 1/4 cup
- Sugar - 1/4 cup
- Pork belly - 1 pound
Let's Get Started
- Cut the pork belly into 1-inch cubes.
- Heat a pot over medium heat and add the sugar. Cook until the sugar melts and turns a caramel color.
- Add the pork belly and increase the heat to high. Cook until the pork is browned.
- Add the Shaoxing wine, light soy sauce, dark soy sauce, star anise, cinnamon stick, bay leaves, ginger, garlic, and scallions. Stir to combine.
- Add the water and bring to a boil. Then reduce the heat to low, cover the pot, and simmer for 2 hours.
- Uncover the pot and increase the heat to high. Cook until the sauce is reduced and the pork is glazed and tender.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 800
- Fat: 50g
- Carbs: 20g
- Protein: 40g
- Sodium: 1000mg
- Sugar: 10g
