Main CourseDinner

Mao Shi Hong Shao Rou

Name: Mao Shi Hong Shao Rou
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: chinese, hunan
Ingredients: 1,000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 pcs scallion cut into 2-inch pieces; 3 pcs star anise; 1 pcs cinnamon stick; 2 pcs bay leaf; 3 pcs dried chili (optional); 2 tbsp rapeseed oil; 30 g rock sugar crushed; 60 ml Shaoxing wine; 45 ml light soy sauce; 15 ml dark soy sauce; 700 ml water hot; 0.5 tsp salt

This classic Hunan dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork achieves a beautiful reddish-brown hue, characteristic of 'red braised' dishes, from the caramelization and dark soy sauce. It's a comforting and deeply flavorful main course.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 1,401 kcal

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

Mise en place

Ingredients

1,000 gpork belly, skin on, cut into 1.5-2 inch cubes
30 gginger, sliced
2 pcsscallion, cut into 2-inch pieces
3 pcsstar anise
1 pcscinnamon stick
2 pcsbay leaf
3 pcsdried chili(optional)
2 tbsprapeseed oil
30 grock sugar, crushed
60 mlShaoxing wine
45 mllight soy sauce
15 mldark soy sauce
700 mlwater, hot
0.5 tspsalt

Equipment

large pot · dutch oven · cutting board · knife · stirring spoon

The method

Step by step

1
Blanch the pork belly cubes by placing them in a pot of cold water and bringing it to a boil. Skim off any foam that rises to the surface.
About 10 min
2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
About 3 min
3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
About 1 min
4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
About 3 min
Cook’s note: Keep the heat moderate to prevent burning the sugar.
5
Add the blanched pork belly to the pot and stir well to coat the pork evenly with the caramel.
About 2 min
Cook’s note: The caramel will seize up initially, but will loosen as the pork cooks.
6
Add the sliced ginger, scallion pieces, star anise, cinnamon stick, bay leaves, and dried chilies (if using) to the pot. Stir-fry for 2-3 minutes until fragrant.
About 3 min
7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
About 1 min
8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
About 5 min
9
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.
About 1 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.
10
After simmering, remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until the sauce reduces and thickens to a glossy consistency, about 10-15 minutes.
About 15 min
Cook’s note: Watch closely during this stage to prevent the sauce from burning.
11
Stir in the salt to taste. Serve hot with steamed rice.
About 1 min
Cook’s note: Adjust salt as needed, depending on the saltiness of your soy sauces.

Per serving

Nutrition

37%Score

Calories: 1,400.7kcal
Protein: 39.6g
Carbs: 5.8g
Fat: 143g
Fibre: 1.6g
Sugar: 0.7g

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

Keep it good

Storage

Store leftover Mao Shi Hong Shao Rou in an airtight container in the refrigerator.

Reheating

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