Red Braised Pork or Hong Shao Rou (红烧肉) is a beloved Chinese dish for good reason! The glossy pork belly is super tender, melt in your mouth delicious, and the savory, sweet sauce is so good, you'll be spooning extra over your rice!
Prep time: PT5M
Cook time: PT65M
Total time: PT70M
Rating
5 stars (13 reviews)
Keywords
chinese braised pork recipe, chinese braised pork rice, chinese red braised pork recipe, hong shao rou, hong shao rou recipe, red braised pork, red braised pork recipe
Ingredients
1 1/2 lbs pork belly (cut into 2" cubes)
2 tbsp neutral oil (I used avocado oil)
2 inch ginger (sliced)
2 bay leaves
4 star anise
2 oz rock sugar (2-3" piece; sub 2 tbsp granulated sugar)
2 1/2 cups water
1/4 cup shaoxing wine
1/4 cup light soy sauce
2 tbsp dark soy sauce
Categories
Main Course
Cuisine
Chinese
Steps
Place the cubed pork belly in a pot of cold water. Bring to just before a boil to remove any impurities from the pork. Drain and remove any excess moisture from the pork with a paper towel.
In a wok or heavy bottom pan, heat 2 tbsp neutral oil over medium high heat. Add pork and cook for 2-3 minutes until the pork has a golden brown color.
To the pot, add the sliced ginger, bay leaves, star anise and rock sugar to the pork and cook for 1 minute to let the spices infuse into the oil.
To your pork and spices, add the water along with Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine and bring to a low boil and cover over low heat.
Simmer for 1 hour or until sauce has reudced and become thick and caramel-like and pork is tender, stirring occasionally to ensure sauce does not burn at the bottom of the pot (especially once the sauce has mostly reduced to a glaze).
Serve immediately over hot rice and spoon over extra sauce.
