Hong Shao Rou - Braised Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, minced 2 tablespoons ginger, minced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 3 tablespoons dark soy sauce 3 tablespoons dark soy sauce
• 3 tablespoons Shaoxing wine 3 tablespoons Shaoxing wine
• 3 tablespoons brown sugar 3 tablespoons brown sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 green onions, chopped 2 green onions, chopped
• 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

1. 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.
2. 2.
   In the same pot, add the minced garlic and ginger. Sauté until fragrant.
3. 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.
4. 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.
5. 5.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice it into bite-sized pieces.
6. 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.