![Hong Shao Rou - Braised Pork Belly](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/hong-shao-rou-braised-pork-belly--9ba5dac2-1d06-4890-ba7a-c9d14a527fa3.png)
Recipe
Hong Shao Rou - Braised Pork Belly
Savory Melting Pork Delight
4.8 out of 5
Indulge in the rich flavors of Chinese cuisine with this classic dish, Hong Shao Rou. Slow-cooked to perfection, the tender pork belly is infused with a sweet and savory sauce, creating a mouthwatering experience.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Gluten-free, Dairy-free
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Paleo, Nut-free, Egg-free
Ingredients
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500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
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3 tablespoons vegetable oil 3 tablespoons vegetable oil
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4 cloves garlic, minced 4 cloves garlic, minced
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2 tablespoons ginger, minced 2 tablespoons ginger, minced
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4 tablespoons soy sauce 4 tablespoons soy sauce
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3 tablespoons dark soy sauce 3 tablespoons dark soy sauce
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3 tablespoons Shaoxing wine 3 tablespoons Shaoxing wine
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3 tablespoons brown sugar 3 tablespoons brown sugar
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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2 star anise 2 star anise
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1 cinnamon stick 1 cinnamon stick
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2 green onions, chopped 2 green onions, chopped
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 35g, 12g
- Carbohydrates (total, sugars): 10g, 8g
- Protein: 20g
- Fiber: 1g
- Salt: 2g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the pork belly, skin-side down, and sear until golden brown. Flip and sear the other side as well. Remove the pork from the pot and set aside.
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2.In the same pot, add the minced garlic and ginger. Sauté until fragrant.
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3.Return the pork belly to the pot and add soy sauce, dark soy sauce, Shaoxing wine, brown sugar, chicken broth, star anise, and cinnamon stick. Stir well to combine.
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4.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
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5.Remove the pork belly from the pot and let it rest for a few minutes. Slice it into bite-sized pieces.
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6.Serve the Hong Shao Rou hot, garnished with chopped green onions and fresh cilantro. Enjoy with steamed rice or noodles.
Treat your ingredients with care...
- Pork belly — Make sure to choose a piece with a good balance of meat and fat for the best texture and flavor.
- Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
- Star anise — Use it sparingly as it has a strong flavor. Adjust the amount according to your preference.
Tips & Tricks
- For an extra layer of flavor, marinate the pork belly in the sauce overnight before cooking.
- If the sauce is too thin, you can thicken it by simmering uncovered for a few more minutes.
- To achieve a glossy finish, brush the pork belly with the sauce while it's cooking.
Serving advice
Serve the Hong Shao Rou with steamed rice or noodles to soak up the delicious sauce. Add some steamed vegetables or a side of stir-fried bok choy for a complete meal.
Presentation advice
Arrange the sliced pork belly on a serving platter and drizzle some of the thickened sauce over it. Garnish with chopped green onions and fresh cilantro for a pop of color.
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