Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of China with this irresistible Hong Shao Rou (Braised Pork Belly) recipe! Imagine tender, melt-in-your-mouth pork belly bathed in a rich, glossy sauce that's simultaneously sweet, savory, and utterly addictive. This classic Chinese dish is not just a meal – it's a celebration of flavor that will have your family and friends begging for seconds before the first bite is even finished.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork belly
- 1/4 cup soy sauce
- 2 tbsp sugar
- 1/4 cup rice wine
- 2 star anise
- 1 piece ginger, sliced
- 2 green onions, chopped
- Water, as needed
Instructions
- Begin by preparing your ingredients. Slice the pork belly into 1-inch cubes. This will help the meat cook evenly and absorb the flavors of the sauce.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Once hot, add the pork belly cubes and sear them on all sides until they are golden brown. This should take about 5-7 minutes. Remove the pork belly from the pot and set it aside.
- In the same pot, add the sliced ginger and sauté for about 1 minute until fragrant. This will infuse the oil with ginger flavor.
- Return the seared pork belly to the pot. Add the soy sauce, sugar, rice wine, star anise, and chopped green onions. Stir well to combine all the ingredients.
- Pour in enough water to just cover the pork belly. This will help create a flavorful braising liquid. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook for about 1 hour, stirring occasionally to ensure the pork is evenly coated in the sauce.
- After 1 hour, check the pork belly for tenderness. It should be fork-tender and the sauce should have thickened slightly. If it’s not tender enough, continue to simmer for an additional 15-30 minutes, checking periodically.
- Once the pork belly is tender, taste the sauce and adjust the seasoning if necessary. If you prefer a thicker sauce, you can increase the heat and let it simmer uncovered for a few more minutes to reduce further.
- Once done, remove the pot from heat and let it sit for a few minutes. Serve the braised pork belly hot, garnished with additional chopped green onions if desired. It pairs beautifully with steamed rice and vegetables.
Tips
- Choose the right cut: Look for pork belly with a good balance of meat and fat for the most succulent results.
- Searing is crucial: Take your time browning the pork belly. This step builds deep flavor and creates a beautiful caramelized exterior.
- Low and slow is the way to go: Gentle simmering is key to breaking down the tough connective tissues and creating incredibly tender meat.
- Don't rush the reduction: Let the sauce simmer and thicken naturally to develop its rich, complex flavor profile.
- Make ahead tip: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving suggestion: Serve over steamed white rice to soak up all the delicious braising sauce, and garnish with fresh chopped green onions for a pop of color and freshness.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 11g
Protein: 26g
Fat: 20g
Saturated Fat: 0g
Cholesterol: 25mg
