Braised Pork Belly with Soy Sauce (Hóngshāo Ròu)

Hóngshāo Ròu, or Braised Pork Belly with Soy Sauce, is a classic dish in Tianjin Cuisine. The pork belly is braised in a savory and slightly sweet soy sauce-based mixture, resulting in tender and flavorful meat with a rich sauce.

Braised Pork Belly with Soy Sauce (Hóngshāo Ròu)

Ingredients

  • 500g pork belly
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, cut into 2-inch pieces
  • 1 star anise
  • 1 cinnamon stick
  • 3 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1 cup water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then remove and rinse under cold water. Cut the pork belly into 1-inch thick pieces.
  2. Heat a wok or large skillet over medium heat. Add the pork belly pieces and cook until browned on all sides.
  3. Add the ginger, garlic, and green onions to the wok and stir-fry for 1-2 minutes.
  4. Stir in the star anise, cinnamon stick, soy sauce, dark soy sauce, Shaoxing wine, and sugar. Pour in the water and bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
  6. Uncover the wok and increase the heat to medium-high. Cook, stirring occasionally, until the sauce thickens.
  7. Remove the star anise and cinnamon stick before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Fat
25g
Carbohydrates
5g

Supplies

Wok or large skillet Cutting board Knife Measuring spoons Measuring cup

Tools

Tongs Spatula Cover for wok or skillet

Serving suggestions

Serve the Hóngshāo Ròu with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For an extra depth of flavor, you can marinate the pork belly in the soy sauce mixture for a few hours before cooking.

Cost

$15