Mao Shi Hong Shao Rou
This classic Hunan dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork achieves a beautiful reddish-brown hue, characteristic of 'red braised' dishes, from the caramelization and dark soy sauce. It's a comforting and deeply flavorful main course.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,401 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.
- 1,000 gpork belly, skin on, cut into 1.5-2 inch (5.1 cm) cubes
- 30 gginger, sliced
- 2 pcsscallion, cut into 2-inch (5.1 cm) pieces
- 3 pcsstar anise
- 1 pcscinnamon stick
- 2 pcsbay leaf
- 3 pcsdried chili(optional)
- 2 tbsprapeseed oil
- 30 grock sugar, crushed
- 60 mlShaoxing wine
- 45 mllight soy sauce
- 15 mldark soy sauce
- 700 mlwater, hot
- 0.5 tspsalt
Equipment
large pot · dutch oven · cutting board · knife · stirring spoon
The method
Step by step
- 1
Blanch the pork belly cubes by placing them in a pot of cold water and bringing it to a boil. Skim off any foam that rises to the surface.
About 10 min
- 2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
About 3 min
- 3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
About 1 min
- 4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
About 3 min
Cook’s note: Keep the heat moderate to prevent burning the sugar.
- 5
Add the blanched pork belly to the pot and stir well to coat the pork evenly with the caramel.
About 2 min
Cook’s note: The caramel will seize up initially, but will loosen as the pork cooks.
- 6
Add the sliced ginger, scallion pieces, star anise, cinnamon stick, bay leaves, and dried chilies (if using) to the pot. Stir-fry for 2-3 minutes until fragrant.
About 3 min
- 7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
About 1 min
- 8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
About 5 min
- 9
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.
About 1 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.
- 10
After simmering, remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until the sauce reduces and thickens to a glossy consistency, about 10-15 minutes.
About 15 min
Cook’s note: Watch closely during this stage to prevent the sauce from burning.
- 11
Stir in the salt to taste. Serve hot with steamed rice.
About 1 min
Cook’s note: Adjust salt as needed, depending on the saltiness of your soy sauces.
Per serving
Nutrition
- Calories
- 1,400.7kcal
- Protein
- 39.6g
- Carbs
- 5.8g
- Fat
- 143g
- Fibre
- 1.6g
- Sugar
- 0.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mao Shi Hong Shao Rou in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat, adding a splash of water if the sauce is too thick, or microwave until heated through.
More recipes
All recipesmain course
Chanfana
Chanfana is a traditional Portuguese lamb stew, slow-cooked to perfection in a clay pot. The meat becomes incredibly tender, infused with red wine, garlic, and bay leaves. This hearty dish is perfect for a special occasion or a comforting meal.
4 hr 30 min 808 kcaldessert
Spicy Pumpkin Squares
A layered dessert bar featuring a buttery oat crust, a creamy and spiced pumpkin filling, and a crunchy pecan crumble topping. These squares offer the best parts of a pumpkin pie and a coffee cake in one easy-to-serve treat.
2 hr 45 min 396 kcalmain course
Seafood Fideuà
This traditional Spanish dish features short pasta noodles cooked in a rich seafood broth, infused with saffron and paprika. It's a flavorful and satisfying meal, perfect for a gathering.
1 hr 369 kcaldessert
Vegan Strawberry Kakigori
A refreshing Japanese dessert made from finely shaved ice, drizzled with a simple homemade strawberry syrup and creamy vegan condensed milk. This light and cooling treat is perfect for a hot day and is surprisingly simple to prepare at home.
55 mindessert
Jalebi Rabri
A classic Indian dessert combining crisp, syrup-soaked spirals of jalebi with a rich, creamy rabri. Jalebi is made from a fermented batter that's fried and dipped in sugar syrup, while rabri is milk slow-cooked until thick and luscious. This celebratory sweet is a delightful contrast of textures and flavors.
3 hr 840 kcalmain course
Rosolnyk (Ukrainian Pickle Soup)
This hearty and tangy Ukrainian pickle soup, known as Rosolnyk, is a comforting dish perfect for cooler weather. It features tender beef, vegetables, and the distinct flavor of brined pickles and their juice. A traditional and satisfying meal.
1 hr 55 min 365 kcalbreakfast
Brioche con la Granita
This vegan brioche con la granita offers a delightful contrast of textures and temperatures, pairing a soft, slightly sweet brioche bun with a refreshing, icy granita. It's a classic Sicilian breakfast reimagined without animal products, perfect for a warm morning.
4 hr 50 min