Braised Pork Belly (Red-Braised) Hongshao Rou (红烧肉) - East Asian Recipe

Braised Pork Belly (Red-Braised) Hongshao Rou (红烧肉)

🌍 East Asian, China (Shanghai/Hunan) Difficulty: ●●●○○

Mao Zedong famously demanded this dish at every meal — it became known as "Mao's red-braised pork" in Hunan style.

Ingredients

• 1kg pork belly cut into 5cm cubes
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing rice wine
• 2 tbsp rock sugar
• 4 star anise
• 1 cinnamon stick
• 4 cloves
• 5 slices ginger
• 3 scallions
• water to cover

Method

1. Step 1 — Blanch pork 5 min, rinse, pat dry.
2. Step 2 — In a dry wok, melt rock sugar until amber caramel. Add pork, toss to coat.
3. Adding — Add wine, soy, dark soy, spices, ginger, scallions. Cover with hot water.
4. Braising — Braise on low heat 1.5–2 hours until very tender.
5. Reducing — Reduce sauce on high heat until sticky and glossy.

Tags: pork belly cut into 5cm cubes, soy sauce, dark soy sauce, shaoxing rice wine, rock sugar · Source: Brittani's Almanac