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Hongshao Rou (Red Braised Pork Belly)

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Hongshao Rou (Red Braised Pork Belly)

Adapted from the Wikibooks Cookbook: Hongshao Rou (Red Braised Pork Belly)

SKSouCrunch Kitchen·
Everything in this version is new:
  • +10 ingredients
  • +7 steps

Ingredients

added removed changed
  • Added: 700 g pork belly, cut into 3 cm cubes
  • Added: 3 tbsp vegetable oil
  • Added: 2 tbsp white sugar
  • Added: 350 ml pork or chicken stock
  • Added: 1 tbsp minced ginger
  • Added: 2 tbsp dark soy sauce
  • Added: 50 ml Shaoxing rice wine
  • Added: 3 star anise pods
  • Added: 4 small spring onions, sliced
  • Added: Steamed rice, to serve

Method

added removed changed

  1. Added step 1:

    Cut the pork belly into 3 cm cubes, mince the ginger and slice the spring onions, keeping a few green slices back for garnish.

    10 min

  2. Added step 2:

    Heat the oil and sugar together in a medium saucepan over high heat until the sugar melts and turns brown.

    4 min

  3. Added step 3:

    Add the pork and brown it all over in the caramel.

    8 min

  4. Added step 4:

    Reduce the heat and add the stock, ginger, star anise, soy sauce and Shaoxing wine.

    2 min

  5. Added step 5:

    Cover tightly and simmer for 40 minutes, stirring now and then so it doesn't catch on the bottom.

    40 min

  6. Added step 6:

    Take off the lid, add the spring onions and boil until only a thick, dark gravy is left, about 10 minutes. Stir often towards the end.

    10 min

  7. Added step 7:

    Serve with rice, garnished with the reserved spring onion. It's even better made a day ahead and reheated.

    1 min