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Chinese red braised pork belly, also known as hongshaorou, is a classic in Chinese home style cooking and the restaurant world alike. The great news is that it’s super easy to make! Here is my foolproof recipe for fall-apart tender, savory and sweet hongshaorou.
[There is also a fun video of this recipe, if you prefer the visuals and a song along with it!]
**Ingredients: Chinese Red Braised Pork Belly**
* 700g pork belly (high welfare if you can 🐷❤️)
* 3 Tbsp vegetable oil
* 5 stalks spring onion
* 10 slices of ginger
* 4 cloves of garlic, crushed
* 2 pieces star anise
* 1 Tbsp Sichuan peppercorns
* 3 dried chilis
* 1 pod black cardamom
* 1 stick of cinnamon
* 3 walnut sized chunks of Chinese rock sugar, crushed (or 3 Tbsp brown sugar)
* 3 Tbsp Chinese cooking wine (Shaoxing if you can)
* 2 Tbsp light soy sauce
* 2 Tbsp dark soy sauce
**Method**
1. Blanch whole pork belly for about 2-3 minutes. This gets rid of some bad taste and gives it more firmness for cutting. Let rest for 5 minutes.
2. Cut into cubes or thick chunks, whatever you prefer.
3. Blanch a second time. We are getting rid of even more excess fat, impurities and unpleasant taste notes. Remove and let rest until completely cool.
4. In a wok or cast iron pot on medium heat, add your oil and fry aromatics until fragrant.
5. Return the belly, stir for a minute.
6. Cover with water, add sugar, cooking wine and soy sauces.
7. Simmer for 1 hour, lid on.
8. Take out the pork pieces (chopsticks are your friend here) and set aside. With a slotted spoon or small strainer remove all aromatics. Return pork.
9. Let the braising juice reduce until saucy, about 20-30 minutes. Don’t forget to stir occasionally when the sauce begins to thicken to prevent burning.
10. Serve with a warm bowl of rice and share ❤️
Spicey Ricey
Yummy :: Culinary :: Recipe