Hong Shao Rou (Chinese Braised Pork Belly)

About This Recipe

Hong shao rou, 'red-cooked pork,' is one of the most iconic dishes in Chinese home cooking, its name referring to the deep reddish-brown color the pork takes on from a long braise in soy sauce and caramelized sugar. The technique starts with melting sugar into a caramel before the pork belly cubes are added, coating them in a glossy, slightly bitter-sweet glaze that deepens further as the meat braises low and slow in soy sauce and rice wine. Hours of gentle cooking render the pork belly's fat until it turns almost jelly-soft, while the lean portions stay intact but fork-tender, the whole dish finished with a glossy, thick sauce that's traditionally spooned generously over plain steamed rice.

Ingredients

Serves 4

• 800 gpork belly(cut into 1.5-inch cubes)
• 2 tbspvegetable oil
• 3 tbspsugar
• 3scallions(cut into segments)
• 4slices fresh ginger
• 3star anise
• 1cinnamon stick
• 1/4 cupsoy sauce
• 2 tbspdark soy sauce
• 3 tbspShaoxing wine
• 2 cupswater
• 2hard-boiled eggs(peeled, optional)

Instructions

1. 1

   Blanch the pork

   Boil the pork belly cubes in water for 3 minutes to remove impurities, then drain and rinse.

2. 2

   Caramelize the sugar

   Heat oil in a wok and melt sugar over medium heat until it turns deep amber, about 3-4 minutes.

3. 3

   Coat the pork

   Add the blanched pork belly and toss to coat evenly in the caramel, browning for 5 minutes.

   Work quickly once the sugar caramelizes — it can go from perfect amber to burnt within moments if left too long.

4. 4

   Add aromatics

   Add scallions, ginger, star anise and cinnamon stick, stirring 1 minute until fragrant.

5. 5

   Braise

   Add soy sauce, dark soy sauce, wine and water; bring to a boil, then reduce to a low simmer, cover, and cook 75-90 minutes until the pork is very tender.

6. 6

   Add eggs if using

   Add the hard-boiled eggs for the final 20 minutes of cooking to absorb some of the braising liquid's flavor and color.

7. 7

   Reduce and serve

   Uncover and simmer the final few minutes to thicken the sauce until glossy, then serve hot over steamed rice.

Variations

• •

  Adding hard-boiled eggs, as noted, is a very common and traditional addition that soaks up the braising sauce.

• •

  Some regional versions add dried chiles for a bit of heat.

• •

  A version with bamboo shoots or chestnuts added partway through gives extra texture.

Storage

Refrigerate up to 5 days in an airtight container; the flavor deepens considerably the next day. It also freezes well for up to 3 months.

Frequently Asked Questions