Hong Shao Rou (braised Pork Belly In Soy Sauce)

Hong Shao Rou, or Braised Pork Belly in Soy Sauce, is a classic Huaiyang Cuisine dish known for its rich, savory flavors and tender, melt-in-your-mouth texture. This recipe combines the sweetness of sugar, the saltiness of soy sauce, and the aromatics of ginger and star anise to create a dish that is sure to impress.

Gluten Free Dairy Free Main Course Huaiyang Chinese Cuisine Pork Braised Soy Sauce
Hong Shao Rou (braised Pork Belly In Soy Sauce)

Ingredients

  • 1.5 lb (700g) pork belly, skin-on, cut into 1-inch pieces
  • 3 tbsp vegetable oil
  • 3 slices ginger
  • 2 green onions, cut into 2-inch pieces
  • 1 star anise
  • 1 cinnamon stick
  • 3 tbsp Shaoxing wine (or dry sherry)
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp rock sugar (or granulated sugar)
  • 1 cup water

Instructions

  1. Heat the vegetable oil in a wok or large skillet over medium heat. Add the pork belly pieces and cook until browned on all sides. Remove and set aside.
  2. Discard most of the oil from the wok, leaving about 1 tablespoon. Add the ginger, green onions, star anise, and cinnamon stick. Stir-fry until fragrant.
  3. Return the pork belly to the wok. Add the Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar. Stir to combine.
  4. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the pork is tender.
  5. Uncover the wok and increase the heat to medium-high. Cook, stirring occasionally, until the sauce has thickened and coats the pork belly.
  6. Transfer to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Fat
25g
Carbohydrates
10g

Supplies

Wok or large skillet Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: For an extra layer of flavor, marinate the pork belly in the soy sauce and Shaoxing wine mixture for 30 minutes before cooking.

Cost

$15