Recipe for Hong Shao Rou (braised pork belly)

Hong Shao Rou (braised pork belly)

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Hong Shao Rou, or braised pork (“red pork”), is a very popular dish in China. Depending on the region of the country, there are many varieties of this dish, they all differ in terms of the ingredients used. The basic ingredients of this dish are very simple and these are: pork belly with skin on, sugar, oil, soy sauce, ginger and wine. The pork belly is cut into cubes, boiled in water, then fried in oil and sugar. Next, the fried pieces of pork are simmered in liquid with the addition of wine, soy sauce and spices until they are soft. Pork prepared in this way is juicy, tender and covered with a thick, sticky and aromatic sauce. Braised pork belly is served with rice and garnished with green onion. This dish is perfect served for dinner or lunch. I encourage you to try the recipe below for Chinese-style braised pork belly and enjoy.

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Recipe for Hong Shao Rou (braised pork belly)
Hong Shao Rou

Ingredients for Hong Shao Rou (braised pork belly).

  • 1,2 kg raw, boneless pork belly with skin on
  • 3-y centimetre long piece of ginger
  • 2 pieces of star anise
  • 150 ml Shaoxing rice wine
  • 5 tablespoons of light soy sauce
  • 2 tablespoons of dark soy sauce
  • 4 tablespoons of rock sugar
  • 2 tablespoons of oil
  • water

Additionally (to serve):

  • boiled rice
  • green onion
Recipe for Hong Shao Rou (braised pork belly)
Hong Shao Rou

How to make Hong Shao Rou (braised pork belly).

Cut the pork belly into large cubes (about 2.5 – 3 centimetres), put it in a pot and pour plenty of water over it – the water should completely cover the pork and protrude above its level. Boil the water with pork, skim off the scum formed on its surface, then cook the pork for 5 minutes over a medium heat. After that, remove the pork from the water and rinse it under running water, saving the water from cooking of the pork. Wipe the rinsed meat pieces with a paper towel to dry them, and remove any remaining scum.

Pour sugar into a pot, pour in oil and heat over a low heat until it becomes liquid and turns amber in colour. Put the pork pieces into the dissolved sugar and fry them over a medium heat until they get brown on each side – about a minute per side. Next, add sliced ginger and star anise, pour in wine, light and dark soy sauce and 600 ml of water in which the pork was previously cooked, or enough water to completely cover the meat in the pot. Bring everything to a boil and simmer over a low heat covered, for about an hour, stirring occasionally to prevent the pork from burning. Afterwards, remove the lid and continue cooking until the liquid almost completely evaporates – a thick sauce should form. Serve the dish with boiled rice, garnished with freshly chopped green onion.

Recipe for Hong Shao Rou (braised pork belly)
Hong Shao Rou

Good to know when making Hong Shao Rou (braised pork belly).

The Shaoxing wine can be replaced with sherry or, as a last resort, dry white wine.

Rock sugar can be purchased in most oriental food stores or ordered online. You can replace it with granulated sugar or granulated sugar mixed with half and half brown sugar.

After adding the meat to the liquid sugar and oil, be careful not to burn the sugar. Fry the pork for about a minute on each side. Before putting the sugar into the pot, make sure that the pot is dry, otherwise the oil and sugar may splatter after adding the meat. For this reason, you can wipe the pork well with a paper towel.

Do you like dishes made with pork belly? If so, try our recipe for Roasted pork belly.

Recipe for Hong Shao Rou (braised pork belly)
Hong Shao Rou
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