Red-Braised Pork (Hong Shao Rou)
Meltingly tender pork belly simmered in soy sauce, sugar and aromatics until glossy and caramelized. A beloved Chinese home classic.
Prep time15 min
Cook time75 min
Total time90 min
Servings4 servings
DifficultyMedium
Ingredients
- 600g pork belly, cut into cubes
- 2 tbsp sugar
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 3 slices ginger
- 3 spring onions, tied or cut
- 2 star anise
- 2 cups water
Instructions
- 1Blanch the pork in boiling water for 2 minutes, then rinse and drain.
- 2In a pot, melt the sugar over low heat until it turns amber, then add the pork and stir to coat.
- 3Add the soy sauces, wine, ginger, spring onions and star anise, then pour in the water.
- 4Bring to a boil, then lower the heat, cover and simmer gently for about 1 hour until the pork is tender.
- 5Uncover and raise the heat to reduce the sauce until thick and glossy, stirring gently.
- 6Serve with steamed rice and spoon the sauce over the top.
Tips
- Watch the sugar closely — it goes from caramel to burnt very fast.
- The dark soy is mainly for colour; adjust the light soy for saltiness.
- The dish tastes even better reheated the next day.
