Hong Shao Rou (Red-braised pork belly) is a traditional Chinese recipe for a classic dish of pork pieces that are boiled and finished in a spiced soy sauce and rice wine base. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Red-braised pork belly (Hong Shao Rou).
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This easy Chinese pork recipe of melt-in-the-mouth pork belly in a sweet and sticky sauce is better than anything you can get delivered. It's also a quick and easy 'lucky' dish to serve for Chinese New Year.
I always add a strip of cassia bark (not cinnamon) to my red-cooked dishes as it always helps bring out the red colour.
Ingredients:
700g pork belly, sliced
2 tbsp rapeseed or groundnut oil
1 tbsp grated fresh root ginger
3 tbsp Shaoxing rice wine (or dry sherry)
3 star anise
1 piece of cassia bark
1 tsp whole Sichuan peppercorns
2–3 long whole dried red chillies
250ml chicken stock
80ml dark soy sauce
3 tbsp soft brown sugar
pinch salt
To serve:
steamed jasmine rice
stir-fried greens
Method:
Bring 1.5l water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm x 2cm pieces.
Place a wok over medium heat and when hot add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, cassia, dried chillies, chicken stock, dark soy sauce, brown sugar and salt.
Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened and it has attained a glossy reddish-brown colour.
Remove from the heat and serve with steamed jasmine rice and stir-fried greens.
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