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Hong Shao Rou (Chinese Red Braised Pork Belly)

Hong shao rou is the dish Chairman Mao is said to have eaten weekly and it remains the benchmark for home-style red braising. Pork belly is caramelised in melted sugar, then simmered in soy, Shaoxing and spices until the fat turns to jelly and the sauce reduces to a dark lacquer.

Two things make or break it. Blanch the pork first so the braise stays clean, and take the caramel to a proper amber before the meat goes in. Everything after that is just time on a low heat.

Servings
4
Prep Time
10
mins
Cook Time
90
mins
Ingredients
12
Total Time
100
mins

Pantry bits

Shaoxing wine
Shaoxing wine
Light Soy Sauce
Light Soy Sauce
Dark Soy Sauce
Dark Soy Sauce

Ingredients

  • 1kg boneless pork belly, skin on, cut into 4cm cubes
  • 2 tbsp neutral oil
  • 3 tbsp rock sugar or caster sugar
  • 3 tbsp Shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 5cm piece ginger, sliced
  • 4 spring onions, cut into 5cm lengths
  • 2 star anise
  • 1 cinnamon stick
  • 750ml hot water
  • Steamed rice and blanched greens, to serve

Instructions

  1. Put the pork in a saucepan of cold water, bring to the boil and simmer for 5 minutes. Drain, rinse and pat dry. This removes the scum and firms the meat so it holds its shape.
  2. Heat the oil in a heavy casserole over medium heat, add the sugar and let it melt and turn a deep amber. Watch it closely; once it smells like caramel it is seconds from burning.
  3. Add the pork and turn the pieces in the caramel for 2 minutes until coated and glossy.
  4. Add the Shaoxing, both soys, ginger, spring onion, star anise and cinnamon, then pour in enough hot water to just cover. Bring to a boil, then drop to the barest simmer.
  5. Cover and cook for 75 minutes, turning occasionally, until a chopstick slides through the fat with no resistance.
  6. Take the lid off and raise the heat for the last 10 minutes to reduce the sauce to a syrup that clings. Serve with rice and greens.

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