Why Red Braised Pork Belly?
Red Braised Pork Belly (Hong Shao Rou) is arguably China greatest pork dish. Rich caramelized and impossibly tender this dish transforms humble pork belly into something extraordinary through the magic of slow braising. The deep mahogany color comes from caramelized sugar and dark soy sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Pork belly | 500g cut into 2cm cubes |
| Rock sugar | 30g |
| Light soy sauce | 2 tablespoons |
| Dark soy sauce | 1 tablespoon |
| Shaoxing wine | 2 tablespoons |
| Ginger | 3 slices |
| Green onions | 3 stalks |
| Star anise | 2 |
| Cinnamon stick | 1 small |
Instructions
Step 1: Blanch the Pork
Bring a pot of water to a boil. Add pork belly cubes and blanch for 3 minutes. Drain and rinse. This removes impurities and excess fat.
Step 2: Caramelize the Sugar
Heat a heavy pot over medium-low heat. Add rock sugar and 2 tablespoons water. Stir gently until the sugar melts and turns deep amber. Do not burn or it will become bitter.
Step 3: Braise
Add pork belly and toss to coat in caramel. Add Shaoxing wine soy sauces ginger green onions star anise cinnamon and enough water to just cover the pork. Bring to a boil then reduce to a gentle simmer. Cover and cook for 1.5 hours.
Step 4: Reduce
Remove the lid and increase heat to medium. Cook until the sauce thickens and glazes the pork about 10-15 minutes. The sauce should cling to each piece.
Pro Tips
Braising is patience work low and slow is the secret. Do not skip the blanching step it makes the final dish clean and not greasy. The sauce should reduce until syrupy not watery.
