Red Braised Pork Belly (Hong Shao Rou)

Braised pork belly in a syrupy, sweet crimson sauce is known as Hong Shao Rou in China. This dish for pork belly is ideal for a holiday supper!

Ingredients: Shaoxing wine (or dry sherry)  cooking oil light soy sauce cinnamon stick ginger  dark soy sauce garlic  star anise  brown sugar water Szechuan peppercorn (optional) Pork belly

Place the three cups of water in a large saucepan or skillet and bring to a boil over medium-high heat. Throw in the pork belly and cook for 1 minute on each side,


Pour in the garlic, ginger, star anise, Szechuan peppercorns, and cinnamon stick to the water and heat on low.


In a saucepan, heat the oil over medium-low. Toss in 3.5 tablespoons of brown sugar. Once all of the sugar has melted and become a dark caramel, add the pork belly and cook.


Cook for a minute after adding the light soy sauce, dark soy sauce, and Shaoxing wine.


Then, along with all of the spices and aromatics, pour in the water. Cook the pork belly for 2 hours over medium-low heat, stirring every 30 minutes.


Remove the cover from the pan and turn the heat up to medium. Mix in the remaining 3.5 teaspoons of sugar—Cook for about 20 minutes or until the sauce has thickened


Grab the full recipe with additional informations via the link below!