Hong Shao Rou
Pork belly caramelised in sugar then red-braised with soy and wine until meltingly soft.
Prep
15 min
Cook
80 min
Total
95 min
Serves
6
Per serving
753 kcal
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Instructions
Step 1: Blanch the pork belly cubes in boiling water for a few minutes and drain.
Step 2: Melt the sugar in the vegetable oil until it turns amber, then add the pork and coat it.
Step 3: Add the sliced fresh ginger, spring onion, star anise and cinnamon stick.
Step 4: Pour in the Shaoxing wine, dark soy sauce, light soy sauce and water and bring to a simmer.
Step 5: Cover and braise gently until the pork is completely tender.
Step 6: Uncover and reduce the sauce until it glazes the meat.
Ingredients
Quantities update automatically for 6 servings.
- 1 kgPork belly — cut into cubes
- 3 tbspSugar
- 150 mlShaoxing wine
- 3 tbspDark soy sauce
- 3 tbspLight soy sauce
- 30 gFresh ginger — sliced
- 4 stalksSpring onion — cut into lengths
- 2 wholeStar anise
- 1 stickCinnamon stick
- 800 mlWater
- 1 tbspVegetable oil
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 753 kcal
- Protein
- 24.6 g
- Carbohydrates
- 12.1 g
- Fat
- 64.3 g
- Saturated fat
- 22 g
- Fibre
- 0.7 g
- Sugar
- 8.7 g
- Sodium
- 964 mg
These figures are estimates for general information only and are not medical or dietary advice.