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Ingredients
- Pork belly: 500g, cut into 2-3cm cubes
- Aromatics: 3-4 ginger slices, 1 green onion (cut into segments)
- Spices: 1 star anise, 2-3 bay leaves, 1 small cinnamon stick
- Seasonings: 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp cooking wine, rock sugar (to taste), salt (to taste)
- Prep: Cut pork into cubes. Blanch in cold water with ginger and 1 tbsp cooking wine. Skim off foam, drain.
- Caramelize: Heat oil, melt rock sugar over low heat until golden.
- Sear: Add pork, toss quickly to coat in sugar.
- Braise: Add soy sauces, wine, spices. Pour water to submerge pork. Simmer covered 1-1.5 hrs until tender.
- Reduce: Uncover, add salt, boil down sauce until glossy and clinging to pork.
Classic Chinese Braised Pork Belly (Hong Shao Rou) – Tender & Succulent Family Recipe
Classic Chinese Braised Pork Belly (Hong Shao Rou)