Shanghai Braised Pork Belly
Hong Shao Rou, or red braised pork belly, is a beloved dish in mainland China. It involves caramelizing pork belly cubes until they're nice and brown, then slow cooking them in a sweet and savory sauce.
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Ingredients - Serves 4
- Bay leaves - 2
- Cinnamon stick - 1
- Star anise - 2
- Ginger - 2 slices
- Water - 2 cups
- Dark soy sauce - 1 tablespoon
- Light soy sauce - 2 tablespoons
- Shaoxing wine - 3 tablespoons
- Sugar - 50 grams
- Pork belly - 500 grams
Let's Get Started
- Cut the pork belly into 1 inch thick pieces.
- Melt the sugar in a pan over medium heat until it turns into a caramel color. Add the pork belly and increase the heat to high. Cook until the pork is evenly browned.
- Add the Shaoxing wine, light soy sauce, dark soy sauce, water, ginger, star anise, cinnamon stick, and bay leaves. Bring to a boil, then reduce to a low heat.
- Cover and simmer for about 2 hours, or until the pork is tender and the sauce has reduced to a thick consistency.
- Serve the pork belly with the sauce poured over it.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 560
- Fat: 40g
- Carbs: 15g
- Protein: 30g
- Sodium: 1000mg
- Sugar: 10g
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