Ingredients
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500g
Pork Belly
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10g
Ginger
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1
Spring Onions
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4 Cloves
Garlic
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Half
Apple
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50g
Rock Sugar
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2tbsp
Vegetable Oil
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2
Star Anise
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1
Cinnamon Stick
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2
Bay leaves
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4tbsp
Soy Sauce
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1tbsp
Dark Soy Sauce
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3tbsp
Rice Wine
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1tbsp
Rice Vinegar
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Some
Water
Directions
🥘 Introduction to Hong Shao Rou Recipe
A Staple of Chinese Cuisine
Hong Shao Rou (红烧肉), or red-braised pork belly, is one of the most iconic dishes in Chinese cooking. Originating from provinces like Hunan and Jiangsu, it’s beloved for its rich, glossy sauce and the incredibly tender pork belly that melts in your mouth.
Origins and Cultural Significance
A dish with imperial and revolutionary roots
Some say Hong Shao Rou gained fame thanks to Chairman Mao, who reportedly favored the Hunan-style version. But even before that, it was already a festive favorite in Chinese households. Its deep red color is symbolic of prosperity and celebration—making it a popular dish during Lunar New Year feasts.
Key Ingredients and Their Benefits
The depth of flavor in Hong Shao Rou comes from the perfect blend of soy sauce, sugar, Shaoxing wine, ginger, garlic, and star anise.
- Ginger helps with digestion and adds a spicy freshness.
- Pork belly is rich in protein and becomes tender after slow braising.
- Caramelized sugar gives the sauce its signature color and glossy finish.
Steps
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1
Done
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Blanch the pork bellyStart by placing your pork belly in a pot of cold water. Add a few slices of ginger, some green onion, and a splash of rice wine . Bring it to a boil over high heat. Once boiling, continue cooking for another 5 minutes to remove impurities. |
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2
Done
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Render and caramelize the porkIn a clean pan , add a very small amount of oil. Place the pork belly cubes skin-side down, and slowly pan-fry over low heat, turning occasionally, until all sides are lightly golden and some fat has been rendered out. Add a handful of rock sugar, and continue on low heat. Stir gently until the sugar melts and caramelizes to a golden-brown syrup. This gives the dish its signature deep color and shine. |
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3
Done
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Braise low and slowPour in enough hot water to just cover the pork. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for about 1 hour. Stir occasionally to prevent sticking. |
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4
Done
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Your homemade Hong Shao Rou is Ready!Plate the pork belly, spoon the rich sauce over the top, and finish with a sprinkle of fresh chopped scallions. |
