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.
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
- 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.
- Add the ginger, green onions, star anise, and dried chilies to the wok. Stir-fry for 2 minutes to release the aromatics.
- 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.
- 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.
- 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