Braised Pork Belly (Hong Shao Rou)
This classic Chinese dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork is first seared to render some fat, then slowly simmered until it's melt-in-your-mouth soft, making it a comforting and flavorful main course.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 972 kcal
Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 700 gpork belly, skin on, cut into 3cm cubes
- 3 pcsginger, sliced
- 2 pcsscallion, cut into 5cm segments
- 2 pcsstar anise
- 1 pcscinnamon stick
- 2 pcsbay leaf
- 30 grock sugar, or granulated sugar
- 4 tbsplight soy sauce
- 2 tbspdark soy sauce
- 3 tbspshaoxing wine
- 500 mlwater
- 1 tbspvegetable oil
Equipment
large pot · spatula · dutch oven · cutting board · knife
The method
Step by step
- 1
Blanch the pork belly: Bring a pot of water to a rolling boil, add the pork belly, and cook for 3-5 minutes until impurities rise to the surface.
About 5 min
Cook’s note: This step helps to remove any gamey smell and excess fat.
- 2
Drain the pork belly, rinse under cold water, and pat dry thoroughly with paper towels.
About 2 min
Cook’s note: Drying the pork helps it crisp up better when searing.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
About 3 min
Cook’s note: Be careful not to burn the sugar, as it can turn bitter quickly.
- 5
Add the dried pork belly to the pot and stir-fry for 5-7 minutes, coating it in the caramel and browning all sides.
About 7 min
Cook’s note: This step adds color and depth of flavor to the pork.
- 6
Add the ginger, scallion, star anise, cinnamon stick, and bay leaves to the pot and stir-fry for another minute until fragrant.
About 1 min
- 7
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 75-80 minutes, or until the pork belly is fork-tender.
About 1 hr 20 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 9
Remove the lid and increase the heat to medium-high.
- 10
Simmer for another 5-10 minutes, stirring, until the sauce thickens and coats the pork belly.
About 10 min
Cook’s note: The sauce should be glossy and reduced, not watery.
- 11
Remove and discard the ginger, scallion, star anise, cinnamon stick, and bay leaves before serving.
Per serving
Nutrition
- Calories
- 972.3kcal
- Protein
- 28.6g
- Carbs
- 5.1g
- Fat
- 98.3g
- Fibre
- 1.3g
- Sugar
- 0.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover braised pork belly in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.
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