Main Course

Braised Pork Belly (Hong Shao Rou)

Name: Braised Pork Belly (Hong Shao Rou)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 700 g pork belly skin on, cut into 3cm cubes; 3 pcs ginger sliced; 2 pcs scallion cut into 5cm segments; 2 pcs star anise; 1 pcs cinnamon stick; 2 pcs bay leaf; 30 g rock sugar or granulated sugar; 4 tbsp light soy sauce; 2 tbsp dark soy sauce; 3 tbsp shaoxing wine; 500 ml water; 1 tbsp vegetable oil

This classic Chinese dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork is first seared to render some fat, then slowly simmered until it's melt-in-your-mouth soft, making it a comforting and flavorful main course.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 972 kcal

Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gpork belly, skin on, cut into 3cm cubes
3 pcsginger, sliced
2 pcsscallion, cut into 5cm segments
2 pcsstar anise
1 pcscinnamon stick
2 pcsbay leaf
30 grock sugar, or granulated sugar
4 tbsplight soy sauce
2 tbspdark soy sauce
3 tbspshaoxing wine
500 mlwater
1 tbspvegetable oil

Equipment

large pot · spatula · dutch oven · cutting board · knife

The method

Step by step

1
Blanch the pork belly: Bring a pot of water to a rolling boil, add the pork belly, and cook for 3-5 minutes until impurities rise to the surface.
About 5 min
Cook’s note: This step helps to remove any gamey smell and excess fat.
2
Drain the pork belly, rinse under cold water, and pat dry thoroughly with paper towels.
About 2 min
Cook’s note: Drying the pork helps it crisp up better when searing.
3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
About 3 min
Cook’s note: Be careful not to burn the sugar, as it can turn bitter quickly.
5
Add the dried pork belly to the pot and stir-fry for 5-7 minutes, coating it in the caramel and browning all sides.
About 7 min
Cook’s note: This step adds color and depth of flavor to the pork.
6
Add the ginger, scallion, star anise, cinnamon stick, and bay leaves to the pot and stir-fry for another minute until fragrant.
About 1 min
7
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water.
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 75-80 minutes, or until the pork belly is fork-tender.
About 1 hr 20 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
9
Remove the lid and increase the heat to medium-high.
10
Simmer for another 5-10 minutes, stirring, until the sauce thickens and coats the pork belly.
About 10 min
Cook’s note: The sauce should be glossy and reduced, not watery.
11
Remove and discard the ginger, scallion, star anise, cinnamon stick, and bay leaves before serving.

Per serving

Nutrition

35%Score

Calories: 972.3kcal
Protein: 28.6g
Carbs: 5.1g
Fat: 98.3g
Fibre: 1.3g
Sugar: 0.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover braised pork belly in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.