recipe.exchange

Hongshao Rou (Red Braised Pork Belly)

@arecipe.bsky.social

Hongshao rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants. Often a family's exact recipe is a secret and passed down the generations. It consists of pork belly in a thick, sweet, dark sauce, simmered for a long time to soften the normally tough meat. Frequently other meats such as tripe or beef tendon are used in addition to the pork.

Total 01:15
Yield 4 Servings

Ingredients

  • 700 g pork belly, cubed
  • 3 tbsp vegetable oil
  • 2 tbsp white sugar
  • 350 ml pork or chicken stock
  • 1 tbsp minced ginger
  • 2 tbsp dark soy sauce
  • 50 ml Shaoxing rice wine
  • 3 star anise pods
  • 4 small spring onions, sliced

Instructions

  1. 1
    In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.
  2. 2
    Add the cubed pork to the sugar and oil and brown all over.
  3. 3
    Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan.
  4. 4
    Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.
  5. 5
    Remove the lid and add the spring onions.
  6. 6
    Boil the sauce until only a thick, dark gravy is left.
  7. 7
    The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.
  8. 8
    Serve with rice, garnish with sliced spring onion.
Cuisine
Chinese

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Hongshao_Rou_(Red_Braised_Pork_Belly)