Hongshao Rou (Red Braised Pork Belly)

Name: Hongshao Rou (Red Braised Pork Belly)
Total time: 75 min
Yield: 4 servings
Ingredients: 700 g pork belly, cubed; 3 tbsp vegetable oil; 2 tbsp white sugar; 350 ml pork or chicken stock; 1 tbsp minced ginger; 2 tbsp dark soy sauce; 50 ml Shaoxing rice wine; 3 star anise pods; 4 small spring onions, sliced

Hongshao rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants.

75 min · serves 4

Ingredients

700 g pork belly, cubed
3 tbsp vegetable oil
2 tbsp white sugar
350 ml pork or chicken stock
1 tbsp minced ginger
2 tbsp dark soy sauce
50 ml Shaoxing rice wine
3 star anise pods
4 small spring onions, sliced

Steps

In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.
Add the cubed pork to the sugar and oil and brown all over.
Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan.
Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.
Remove the lid and add the spring onions.
Boil the sauce until only a thick, dark gravy is left.
The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.
Serve with rice, garnish with sliced spring onion.

More recipes with pork, ginger, soy sauce, wine, star anise or green onions

Adapted from “Hongshao Rou (Red Braised Pork Belly)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.