Hong Shao Rou (Shanghai Red-Braised Pork Belly)
Servings:
3
Prep Time:
15 minutes
Cook Time:
110 minutes
Difficulty:
Easy
Ingredients
- Pork belly with skin, 2-3cm cubes: 600g
- Rock sugar: 3-4 tbsp
- Light soy sauce: 3 tbsp
- Dark soy sauce: 1 tbsp
- Shaoxing wine: ¼ cup
- Ginger, sliced: 6-8 slices
- Star anise: 2
- Cinnamon/cassia stick: 1 small piece
- Scallions (white parts): 2-3
- Hot water or stock: 2-3 cups
- Salt: to taste
Instructions
- Blanch pork in cold water, bring to boil for 2-3 minutes, rinse and drain
- In heavy pot, melt sugar over low-medium heat until amber and syrupy
- Add pork and stir to coat in caramel, brown lightly
- Add Shaoxing wine, both soy sauces, ginger, star anise, cinnamon, and scallions
- Add hot water/stock just to nearly cover
- Bring to boil, then cover and simmer on very low 60-90 minutes until pork is tender
- Uncover, raise heat to medium-high, reduce sauce until thick, glossy, and clinging to meat
- Adjust salt/sugar to balance savory and lightly sweet
- Serve with white rice and simply blanched greens