Hong Shao Rou — Red-Braised Pork Belly

Melting pork belly braised in caramelised sugar, soy and Shaoxing wine with star anise.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 20m
Total: 1 hour 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g skin-on pork belly, cut into 3cm cubes
  • 2 tbsp vegetable oil
  • 40g rock sugar (or caster sugar)
  • 3 tbsp Shaoxing rice wine
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 5 slices fresh ginger
  • 3 spring onions, cut into 5cm lengths
  • 2 star anise
  • 1 cinnamon stick or piece of cassia bark
  • 2 bay leaves
  • 600ml hot water
  • 4 medium eggs, boiled for 7 minutes and peeled (optional)
  • To garnish: 2 spring onions, finely sliced

Method

  1. Put the pork in a pan of cold water, bring to the boil and simmer for 5 minutes. Drain, rinse under cold water and pat dry.

  2. Heat the oil in a wok or heavy casserole over a low heat. Add the rock sugar and cook, stirring, for 3 to 4 minutes until melted and deep amber. Watch closely as it burns quickly.

  3. Add the pork and stir for 3 minutes to coat in the caramel and brown lightly.

  4. Add the Shaoxing wine, both soy sauces, ginger, spring onions, star anise, cinnamon and bay leaves. Pour in the hot water, bring to a simmer, cover and cook very gently for 1 hour.

  5. Add the eggs, if using, then remove the lid, increase the heat and cook for 10 to 15 minutes, stirring often, until the sauce is thick, glossy and clinging to the pork.

  6. Discard the spices if you wish, scatter with spring onions and serve with steamed rice and greens.