Hong Shao Rou (braised Pork In Brown Sauce)
Hong Shao Rou, also known as Braised Pork in Brown Sauce, is a classic dish in Shaanxi Cuisine. It features succulent pork belly braised in a flavorful mixture of soy sauce, sugar, and aromatics, resulting in a tender and savory dish that pairs perfectly with steamed rice.
Ingredients
- 1.5 lbs pork belly, cut into 1-inch cubes
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp sugar
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
- 1 cup water
Instructions
- In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
- In the same pot, heat the soy sauce, Shaoxing wine, and sugar over medium heat until the sugar is dissolved.
- Add the blanched pork belly, ginger, garlic, green onions, star anise, and cinnamon stick to the pot. Stir to coat the pork with the sauce.
- Pour in the water and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 1 hour, or until the pork is tender.
- Uncover the pot and continue to cook for another 10-15 minutes, or until the sauce thickens.
- Transfer the braised pork 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
- 20g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Large pot Serving dish
Tools
Cutting board Knife Measuring spoons Wooden spoon
Serving suggestions
Serving suggestions: Enjoy the Braised Pork in Brown Sauce with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For an extra layer of flavor, you can marinate the pork belly in the soy sauce and Shaoxing wine mixture for 30 minutes before cooking.
Cost
$15