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.
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
- In a large pot, blanch the pork belly pieces in boiling water for 5 minutes. Drain and set aside.
- Heat a tablespoon of oil in the pot over medium heat. Add the ginger, garlic, star anise, and dried chilies. Stir-fry until fragrant.
- Add the blanched pork belly pieces and stir-fry for 5 minutes.
- Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
- 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.
- Once the pork belly is tender, uncover the pot and continue to simmer until the sauce has thickened.
- 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