Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version
Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.
Servings: 4
Ingredients
- 600 g pork belly about 1.3lb
- 250 ml Shaoxing rice wine about 1 cup, see note 1 (IMPORTANT)
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce see note 2
- 5 slices ginger
- 2 star-anise
- 2 bay leaf
- 20 g rock sugar or 1 tbsp regular sugar
Instructions
Blanch the pork
- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
- Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon.
- Drain the meat in a colander then rinse under running water.
Braise the pork
- Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
- Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender (During the process stir the meat around a few times).
Thicken the broth
- Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
- Serve immediately with plain steamed rice and vegetable dishes of your choice.
Store and reheat
- The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.
- Reheat in a pot (defrost first if frozen) over low heat. Add a little water to help to heat the pork thoroughly.
Video
Notes
1. The proper Shaoxing rice wine should contain very little salt (mine has 0.08g salt per 100ml wine). However, I've seen some versions have a much higher percentage of salt. And they tend to have a bitter, unpleasant taste (usually cheaper to buy). I suggest you avoid those ones (check the nutrition label before purchasing).
2. Dark soy sauce plays an important role in this dish so I recommend you make an effort to source it. If unavailable, replace it with ½ tbsp of regular soy sauce.
3. I use a 20cm/8inch small pot so that I don’t need to add too much water to cover the meat.
Nutrition
Serving: 1serving | Calories: 427kcal
