Hongshao Rou (Red Braised Pork Belly) Recipe
China · Servings: 4 Servings
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. Often a family's exact recipe is a secret and passed down the generations. It consists of pork belly in a thick, sweet, dark sauce, simmered for a long time to soften the normally tough meat. Frequently other meats such as tripe or beef tendon a
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
Procedure
- 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.