Hong Shao Rou
Shanghai-style red-braised pork belly, seared and caramelized in rock sugar before a long, glossy braise in soy sauce and wine.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg pork belly, skin-on, cut into 2-inch chunks
- 2 tbsp rock sugar (or regular sugar)
- 3 tbsp light soy sauce, 1 tbsp dark soy sauce
- 1/4 cup Shaoxing wine
- 1 thumb ginger, sliced, 2 scallions, cut into lengths
- 2 star anise, 1 cinnamon stick
- 2 cups hot water
- 1 tbsp oil
Steps
- Blanch the pork belly in boiling water for 2-3 minutes; drain and rinse.
- Sear the pork, without oil, in a dry pot until lightly browned and some fat has rendered; remove and set aside.
- Add oil and rock sugar to the pot, and stir gently over low heat until melted and amber-colored.
- Toss the pork back in to coat in the caramelized sugar.
- Add ginger, scallions, star anise, and cinnamon, and stir until fragrant.
- Pour in Shaoxing wine, light and dark soy sauce, and hot water to just cover the pork.
- Bring to a boil, then cover and simmer gently 1-1.5 hours until the pork is very tender and the sauce has reduced to a thick, glossy glaze.