Red Braised Pork Belly
“Shanghai classic of pork belly slow-braised in soy sauce, Shaoxing wine, rock sugar, and warm spices until meltingly tender.”
Soy Sauce
Star Anise
Cinnamon
Ginger
Pork Belly
PorkWhere it comes from
Red Braised Pork Belly, known as 'Hong Shao Rou,' is a celebrated dish in Shanghai, embodying the essence of traditional Chinese home cooking. This indulgent dish features tender pork belly braised in a rich mixture of soy sauce, Shaoxing wine, and spices, creating a deep, caramelized flavor. Surprisingly, it’s often served during festive occasions, symbolizing wealth and prosperity due to its rich appearance and taste.
On the Palate
How it's made
4 steps · Show ↓25 min active · 120 min waiting
How it's made
4 steps · Show ↓- 15 min
Bring about 2 inches of water to a boil in a large pot. Add the pork belly, ensuring it's fully submerged, and boil for 3 minutes to remove impurities. Drain and set aside.
- 25 min
In a large wok, heat oil over medium heat. Add the rock sugar and stir until it melts and turns a deep amber color, about 3 minutes. Add the pork belly cubes and stir to coat them in the caramelized sugar.
Watch outBe careful not to burn the sugar; it should be a deep amber, not black.
- 310 min
Add the soy sauces, Shaoxing wine, star anise, ginger, and enough water to cover the pork. Bring to a simmer, then reduce the heat to low and cover. Braise for at least 2 hours, stirring occasionally.
Watch outEnsure the liquid is simmering gently, not boiling, to keep the pork tender.
- 45 min
After 2 hours, taste the braising liquid. Adjust seasoning with more soy sauce or rock sugar if needed. Continue to braise until the pork is tender and the sauce is thick and glossy.
