Hong Shao Rou

Hong Shao Rou (Red-Braised Pork Belly)

A classic Shanghai-style braise of pork belly in caramelised rock sugar, soy sauce and Shaoxing wine, slowly simmered until the fat turns silky and the sauce reduces to a glossy, lacquered glaze.

Prep

15 min

Cook

90 min

Total

105 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) pork belly, skin on, cut into 2.5 cm / 1 inch cubes; belly with layers of fat and lean is essential
• •30 g (2 tbsp) rock sugar, 碎冰糖; substitute granulated sugar if unavailable
• •30 ml (2 tbsp) Shaoxing wine, 绍兴酒; do not substitute with dry sherry if you want an authentic flavour, though it works in a pinch
• •45 ml (3 tbsp) light soy sauce, 生抽
• •15 ml (1 tbsp) dark soy sauce, 老抽; for colour — adjust to taste
• •500 ml (2 cups) hot water, just enough to nearly cover the pork
• •20 g (0.7 oz) fresh ginger, smashed
• •2 whole spring onions, white parts only, cut into lengths
• •2 whole star anise, 八角
• •1 small piece cassia bark or Chinese cinnamon stick, 桂皮, about 4 cm
• •1 tsp whole white peppercorns, optional but traditional

Steps

1. 1 Place the pork belly cubes in a pot, cover with cold water and bring to a boil. Blanch for 3–4 minutes to remove scum and impurities. Drain and rinse the pork under warm water; discard the blanching liquid. Pat the cubes dry.
2. 2 In a dry wok or heavy pan over medium-low heat, add the rock sugar with 1 tablespoon of water. Let the sugar slowly dissolve and caramelise — do not stir at first. When it turns a deep amber colour (the shade of dark honey), immediately add the pork cubes and toss to coat. The caramel will seize up; keep stirring over the heat for about 1 minute until each piece is evenly lacquered and the smell of raw alcohol has cooked off.
3. 3 Pour in the Shaoxing wine to deglaze, scraping up any caramelised bits. Add the light and dark soy sauces, then add the hot water until it nearly covers the pork.
4. 4 Add the smashed ginger, spring onion whites, star anise, cassia bark and peppercorns. Bring to a boil, then reduce to the gentlest simmer.
5. 5 Simmer uncovered for 75–90 minutes, turning the pork occasionally. The Shanghai style leaves the lid off so the sauce reduces naturally; if the liquid drops below the pork before it is tender, add a splash of hot water.
6. 6 The dish is done when a chopstick pierces the pork with no resistance, the fat layers are translucent and jiggly, and the sauce has reduced to a syrupy glaze that clings thickly to each cube. Increase the heat at the end and toss the pork for 30–60 seconds to coat it in the glossy sauce.
7. 7 Rest off the heat for 5 minutes. Serve with steamed white rice, spooning the reduced sauce over the top. The pork is fully cooked when it reaches an internal temperature of at least 85 °C / 185 °F and shows no pink near the bone.