Hong Shao Rou (tender Manchu Pork Belly)

Hong Shao Rou, also known as Tender Manchu Pork Belly, is a classic dish in Manchu Cuisine. This dish features succulent pork belly braised in a flavorful mixture of soy sauce, sugar, and spices, resulting in a rich and tender dish that is perfect served over steamed rice.

Hong Shao Rou (tender Manchu Pork Belly)

Ingredients

  • 1.5 pounds (700g) pork belly, skin on, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 3 slices ginger
  • 3 green onions, cut into 2-inch pieces
  • 1 star anise
  • 2 whole dried red chilies
  • 1/4 cup (60ml) Shaoxing wine (Chinese rice wine)
  • 1/3 cup (80ml) light soy sauce
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) 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, about 5 minutes.
  2. Add the ginger, green onions, star anise, and dried chilies to the wok. Stir-fry for 2 minutes to release the aromatics.
  3. Pour in the Shaoxing wine, light soy sauce, and sugar. Stir to combine, then add the water. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes, stirring occasionally.
  4. Uncover the wok and increase the heat to medium-high. Cook for an additional 10-15 minutes, or until the sauce has thickened and coats the pork belly pieces.
  5. Transfer the Hong Shao Rou to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 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

Wok or large skillet Cutting board Knife Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Serve the Hong Shao Rou over steamed rice for a satisfying meal.

Tips & tricks

For extra flavor, marinate the pork belly in the Shaoxing wine and soy sauce for 30 minutes before cooking.

Cost

$15