Hong Shao Rou (braised Pork Belly With Soy Sauce)

Hong Shao Rou, or Braised Pork Belly with Soy Sauce, is a classic dish from Anhui Cuisine known for its rich, savory flavors and tender, melt-in-your-mouth pork belly. This dish is a perfect balance of sweet and savory, making it a popular choice for family gatherings and special occasions.

Hong Shao Rou (braised Pork Belly With Soy Sauce)

Ingredients

  • 1.5 lbs (700g) pork belly, skin on, cut into 1-inch pieces
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 star anise
  • 2 dried red chilies
  • 1 tbsp sugar
  • 1 cup water

Instructions

  1. In a large pot, blanch the pork belly pieces in boiling water for 5 minutes. Drain and set aside.
  2. Heat a tablespoon of oil in the pot over medium heat. Add the ginger, garlic, star anise, and dried chilies. Stir-fry until fragrant.
  3. Add the blanched pork belly pieces and stir-fry for 5 minutes.
  4. Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
  5. Add the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the pork belly is tender.
  6. Once the pork belly is tender, uncover the pot and continue to simmer until the sauce has thickened.
  7. Serve the Hong Shao Rou hot with steamed rice.

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
25g
Fat
28g
Carbohydrates
2g

Supplies

Large pot Stirring spoon Cooking knife Cutting board

Tools

Stovetop

Serving suggestions

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

Tips & tricks

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

Cost

$15