Why You Will Love This Braised Pork Belly Recipe
Hong Shao Rou is the ultimate comfort dish in Chinese cuisine. Thick pieces of pork belly are slowly braised until the fat renders into a silky unctuous texture while the lean meat becomes tender enough to cut with a chopstick. The glossy dark caramel sauce is intensely savory with a hint of sweetness and star anise fragrance.
Ingredients
| Ingredient | Amount |
|---|---|
| Pork belly with skin | 500g |
| Rock sugar (or brown sugar) | 30g |
| Light soy sauce | 2 tablespoons |
| Dark soy sauce | 1 tablespoon |
| Shaoxing wine | 2 tablespoons |
| Ginger sliced | 4 slices |
| Green onions cut into sections | 3 stalks |
| Star anise | 2 whole |
| Cinnamon stick | 1 small piece |
| Cooking oil | 1 tablespoon |
Step by Step Instructions
Step 1
Cut the pork belly into 3cm square cubes. Bring a pot of water to a boil and blanch the pork for 3 minutes. This removes impurities and tightens the skin. Drain and rinse with warm water. Pat dry.
Step 2
Heat oil in a heavy pot or wok over medium heat. Add the pork pieces skin side down and cook until the skin is golden and crispy about 3-4 minutes. Turn and brown the other sides. Remove and set aside.
Step 3
In the same pot reduce heat to low and add the rock sugar. Stir constantly until the sugar melts and turns a deep amber color. Be careful not to burn it the sugar will go from caramelized to bitter very quickly.
Step 4
Return the pork to the pot and toss to coat each piece in the caramel. Add ginger slices green onions star anise and cinnamon stick. Stir for about 30 seconds until fragrant.
Step 5
Add Shaoxing wine light soy sauce and dark soy sauce. Stir to combine then add enough water to almost cover the pork about 2 cups. Bring to a boil then reduce heat to low. Cover and simmer for 60-75 minutes.
Step 6
Remove the lid and increase heat to medium. Continue cooking stirring occasionally until the sauce has reduced to a thick glossy glaze that coats each piece of pork. This takes about 15-20 minutes. The sauce should cling to the meat rather than pooling at the bottom. Serve over steamed rice.
Pro Cooking Tips
- Choose pork belly with even layers of fat and meat ideally 3 layers of each. The skin is essential for the gelatinous texture.
- Rock sugar gives a cleaner sweetness than regular sugar but brown sugar works in a pinch.
- Dark soy sauce is for color not saltiness. It gives the signature deep mahogany color.
- Do not rush the final sauce reduction. This is where the magic happens as the sauce transforms from thin broth to a rich glaze.
Serving Suggestions
Serve this braised pork belly over steamed white rice with a simple blanched green vegetable like bok choy on the side.
