Red Braised Pork Belly
Braised pork belly, also known as Hong Shao Rou, is a classic Chinese dish. The pork is cooked to tender perfection and coated in a dark, sticky and flavorful sauce.
Serves: 4Prep: 20 minutesCook: 50 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 1⁄2 pounds pork belly, rind-on
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons white parts of green onions, sliced, reserve green parts for garnish
- 1 star anise
- 1 cinnamon stick
- 1⁄4 cup Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with ¼ cup water
- Steamed rice, to serve
- Fill large saucepan halfway with water; bring to boil. Add pork belly; cook 5 minutes. Drain and allow to cool slightly on cutting board. Cut into 1” pieces.
- In wok over medium heat, add oil. Once hot, add brown sugar. Stir continuously for 1 minute, until just starting to caramelize. Increase heat to high; add ginger, garlic and green onions. Cook 30 seconds. Add star anise and cinnamon stick. Add pork belly and stir until coated.
- Add Shaoxing wine and soy sauce. Stir until pork belly is coated. Add enough water to cover the pork belly. Bring to boil, then reduce to simmer. Cover; let simmer 45 to 60 minutes, until pork is fork-tender, stirring occasionally.
- If liquid begins drying out, add enough water to cover pork belly and continue cooking. After cooking time, stir in cornstarch slurry and heat until thickened.
- Serve pork with sauce over steamed rice.