Hong Shao Rou (Red Braised Pork Belly)

🧂 Ingredients

• 800 g Pork belly(Skin on, preferably a good balance of fat and meat. Cut into roughly 1.5-inch cubes.)
• 60 g Rock sugar(Also known as bing tang. Provides a superior glossy finish and nuanced sweetness compared to granulated sugar.)
• 80 ml Soy sauce(Use regular or light soy sauce for saltiness and umami.)
• 2 tbsp Dark soy sauce(Adds color and a subtle molasses-like sweetness.)
• 60 ml Shaoxing wine(Chinese cooking wine. If unavailable, dry sherry can be substituted.)
• 4 slices Ginger(About 1/4-inch thick slices.)
• 2 whole Star anise(Whole pods, not ground.)
• 3 stalks Scallions(White and light green parts, cut into 2-inch sections. Reserve green tops for garnish if desired.)
• 500-600 ml Water(Or enough to almost cover the pork belly.)

👨‍🍳 Instructions

1. 1

   Prepare the pork: Cut the pork belly into uniform 1.5-inch cubes. Place the pork cubes in a pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 2-3 minutes to remove impurities and scum. Drain the pork thoroughly and rinse the cubes under cold water to remove any clinging foam. Pat the pork belly cubes dry with paper towels.

   ⏱️ 10 minutes
2. 2

   Caramelize the sugar: In a heavy-bottomed pot or Dutch oven (large enough to hold the pork), melt the rock sugar over medium-low heat. Stir constantly until the sugar dissolves and turns into a deep amber liquid with a slightly syrupy consistency. Be careful not to burn it, as this will make the sauce bitter. Immediately add the dried pork belly cubes to the pot. Stir gently to coat each piece evenly with the caramel. Sauté for 2-3 minutes until the pork is lightly browned and sealed.

   ⏱️ 10 minutes
3. 3

   Add aromatics and liquids: Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Add the ginger slices and star anise pods. Stir to combine everything with the pork. Add enough water to almost cover the pork belly pieces. Bring the liquid to a simmer.

   ⏱️ 5 minutes
4. 4

   Braise the pork: Once simmering, reduce the heat to low, cover the pot tightly, and let it braise gently for at least 1.5 hours, or until the pork is fork-tender and starting to fall apart. Stir occasionally to prevent sticking and ensure even cooking. If the liquid reduces too much, add a splash more water.

   ⏱️ 1 hour 30 minutes
5. 5

   Reduce the sauce: After the initial braising time, remove the lid. Increase the heat slightly to medium-low and continue to simmer, uncovered, for another 30-45 minutes. Stir more frequently as the sauce thickens. The goal is to reduce the liquid into a thick, glossy glaze that coats the pork beautifully. The pork should be a deep reddish-brown color.

   ⏱️ 30-45 minutes
6. 6

   Serve: Remove the ginger slices and star anise pods before serving. The pork belly should be incredibly tender and succulent. Serve hot, spooning the rich, glossy sauce over the pork. Garnish with chopped scallion greens if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Using rock sugar is key for the signature glossy, amber color and a more complex sweetness.
• ✓Blanching the pork belly first removes impurities and excess fat, resulting in a cleaner flavor and texture.
• ✓Low and slow braising is essential for achieving melt-in-your-mouth tenderness. Don't rush this process.
• ✓The final reduction step is crucial for developing a rich, sticky glaze. Keep an eye on it to prevent burning.
• ✓The dish should be fall-apart tender; the fat should be rendered and the meat should be easily pierced with a fork.

🔄 Variations

• Add peeled hard-boiled eggs to the braising liquid during the last hour of cooking to absorb the flavors.
• Include cubes of firm or fried tofu (tau pok) in the last 30-45 minutes of braising.
• A small piece of dried tangerine peel can add a subtle citrus note.

🥗 Nutrition

Per serving