Red Braised Pork (红烧肉, Hong Shao Rou) is a classic Chinese dish featuring tender, flavorful pork belly cooked in a rich, caramelized sauce. It’s a favorite in Chinese households and is known for its balance of sweetness and savory umami flavors.
Ingredients
- Pork belly: 500g, cut into bite-sized cubes
- Cooking oil: 2 tablespoons
- Rock sugar: 2 tablespoons (or granulated sugar)
- Soy sauce: 2 tablespoons (light soy) and 1 tablespoon (dark soy)
- Shaoxing wine: 2 tablespoons
- Water: 300ml (or enough to cover the pork)
- Star anise: 1-2 pieces
- Ginger: 4-5 slices
- Garlic: 2-3 cloves, crushed
- Green onions: 2 stalks, cut into sections
Optional:
- A small piece of cinnamon or a few dried chili peppers for additional aroma.
Instructions
- Blanch the pork belly:
Place the pork belly cubes in boiling water for 2-3 minutes to remove impurities. Drain and set aside. - Caramelize the sugar:
Heat the cooking oil in a wok or deep pan over medium heat. Add the rock sugar and stir until it melts and turns a golden brown, forming a caramel. - Sear the pork:
Add the blanched pork belly to the caramelized sugar. Stir-fry until the pork is evenly coated in the caramel and slightly browned. - Add seasonings:
Add the ginger, garlic, star anise, light soy sauce, dark soy sauce, and Shaoxing wine. Mix well to ensure the pork is evenly coated. - Simmer:
Pour in enough water to cover the pork. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened. - Final adjustments:
Taste the sauce and adjust with a pinch of salt or a bit more soy sauce if needed. If the sauce is too thin, simmer uncovered for a few minutes to thicken. - Serve:
Garnish with chopped green onions if desired and serve hot with steamed rice.
Tips for Success
- Use pork belly with alternating layers of fat and lean meat for the best texture and flavor.
- Cooking low and slow ensures the pork becomes melt-in-your-mouth tender.
- The caramelization step is crucial for the dish’s signature glossy appearance and rich flavor.
Leave a Reply