Savory Sweet Chinese Red-Braised Pork Belly
Indulge in a classic Chinese dish that perfectly marries the richness of pork belly with a delectably sweet and savory sauce. This Red-Braised Pork Belly, known as '红烧肉' (Hong Shao Rou), is a staple in many Chinese households, cherished for its melt-in-your-mouth texture and glossy, enticing appearance. As the pork belly slowly simmers in a mixture of caramelized sugar, soy sauce, and aromatic spices, it absorbs all those deep, comforting flavors while developing an alluring red hue. Historically, the color red signifies celebration and prosperity, making this dish a common centerpiece during festive occasions. Paired with steamed rice and your favorite greens, it promises to bring joy and good luck to your dining table.
6
Servings
417
Calories
12
Ingredients
Ingredients
Pork Belly
900 g (skin-on, cut into 1-inch chunks)
Canola Oil
2 tablespoons (Rooster Brand 100% pure)
Chinese Rock Sugar or Granulated Sugar
3 tablespoons (crushed)
Chinese Rice Wine or Dry Sherry
1/4 cup (Shao Hsing preferred)
Chicken Broth
3 cups (low-sodium recommended)
Superior Soy Sauce
2 tablespoons (Rooster Brand)
Superior Dark Soy Sauce
2 tablespoons (Rooster Brand)
Star Anise
1 (whole)
Cinnamon Stick
1 (2-inch piece)
Green Onions
3 (sliced, reserve 1 for garnish)
Fresh Ginger
1 (peeled and smashed)
Fresh Cilantro
to taste (for garnish)
Instructions
1
Bring a large saucepan of water to a rolling boil. Add the pork belly pieces and allow them to cook for 5 minutes. This step helps to remove impurities, resulting in a cleaner flavor.
2
Using tongs, carefully transfer the pork belly to a cutting board to cool slightly. Once manageable, cut the pork into 1-inch chunks and set aside.
3
In a wok or large saucepan, heat the canola oil over low heat. Add the crushed sugar and stir continuously until it melts and turns a light brown color, which should take about 8 to 10 minutes. Remove from heat and cautiously add the rice wine, taking care as it may splatter.
4
Return the pot to the heat and stir in the pork belly chunks along with the chicken broth, both soy sauces, star anise, and cinnamon stick. Bring the mixture to a vigorous boil over medium-high heat.
5
Chop 2 green onions into 2-inch lengths and smash the peeled ginger with the back of your knife. Add both to the pot, stirring well to combine. Reduce the heat to medium-low, cover, and let the mixture simmer for approximately 1 hour, or until the pork becomes fork-tender.
6
Once the pork is tender, uncover the pot and skim off any fat that rises to the surface. Increase the heat to medium and continue to cook uncovered, stirring frequently, until the sauce thickens and becomes syrupy—about 15 to 20 minutes.
7
Remove the star anise and cinnamon stick from the pot. Transfer the braised pork belly to serving bowls, slice the remaining green onion finely, and sprinkle it over the top. Garnish with fresh cilantro before serving.
8
Enjoy your savory and fragrant Red-Braised Pork Belly with steamed rice and stir-fried vegetables for an authentic Chinese meal!
Nutrition Information
30 g
Fat
17 g
Carbs
25 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Red-Braised Pork Belly?
Known as 'Hong Shao Rou', it is a classic Chinese dish where pork belly is simmered in a sweet and savory sauce until it develops a glossy red appearance and melt-in-your-mouth texture.
Why do you blanch the pork belly for 5 minutes first?
Blanching the pork belly in a rolling boil helps to remove impurities, which results in a cleaner flavor for the final dish.
What size should the pork belly chunks be?
The pork belly should be cut into 1-inch chunks after the initial blanching process.
How long does it take to caramelize the sugar?
Stir the sugar over low heat until it melts and turns a light brown color, which typically takes about 8 to 10 minutes.
What should I be careful of when adding the rice wine?
You should remove the pan from the heat and add the rice wine cautiously, as the mixture may splatter when the liquid hits the hot sugar.
What type of sugar is recommended for this recipe?
Chinese rock sugar is preferred for its specific shine, but granulated sugar can also be used.
What is the purpose of dark soy sauce in this dish?
Dark soy sauce is used primarily to give the dish its deep, alluring red color and added richness.
How long does the pork belly need to simmer?
The pork should simmer covered for approximately 1 hour or until it becomes fork-tender.
How do you thicken the sauce at the end?
Increase the heat to medium and cook uncovered for 15 to 20 minutes, stirring frequently until the sauce becomes thick and syrupy.
What aromatics are used in the braising liquid?
The recipe uses star anise, a cinnamon stick, smashed fresh ginger, and green onions.
What does the color red signify in this dish?
In Chinese culture, the color red signifies celebration and prosperity, making this dish popular for festive occasions.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
Can I use a substitute for Chinese rice wine?
Yes, dry sherry can be used as a substitute for Shao Hsing rice wine.
What are the primary macronutrients per serving?
Each serving contains approximately 417 calories, 30g of fat, 17g of carbohydrates, and 25g of protein.
Should the pork belly be skin-on or skin-off?
The recipe specifies using skin-on pork belly for the most authentic texture.
How is the ginger prepared for the pot?
The ginger should be peeled and then smashed with the back of a knife to release its flavor.
What is the suggested garnish for the finished dish?
The dish is garnished with finely sliced green onions and fresh cilantro to taste.
What type of broth is best for braising?
Low-sodium chicken broth is recommended to control the saltiness of the sauce.
Should I remove the whole spices before serving?
Yes, you should remove the star anise and the cinnamon stick before transferring the pork to serving bowls.
What do I do with the fat that rises during cooking?
Once the pork is tender, you should uncover the pot and skim off any excess fat that has risen to the surface.
What temperature should the pork simmer at?
The pork should simmer on medium-low heat while covered to ensure it becomes tender without burning.
Is the green onion added all at once?
No, two green onions are chopped into 2-inch lengths for the braise, while one is reserved and finely sliced for garnish.
What brand of oil and soy sauce does the recipe mention?
The recipe mentions Rooster Brand for the canola oil, superior soy sauce, and superior dark soy sauce.
What are common side dishes for this meal?
It is best enjoyed with steamed rice and stir-fried vegetables or your favorite greens.
How much sugar is used in the recipe?
The recipe calls for 3 tablespoons of crushed Chinese rock sugar or granulated sugar.
How much liquid is needed for braising?
The braising liquid consists of 3 cups of chicken broth, 1/4 cup of rice wine, and 4 tablespoons of soy sauce total.
What makes the texture of the pork 'melt-in-your-mouth'?
The slow simmering process for an hour allows the fat and connective tissue in the pork belly to break down.
Is this dish considered a comfort food?
Yes, it is cherished as a staple comfort food in many Chinese households.
How much pork belly do I need?
The recipe requires 900 grams of pork belly.
What is the first step of the entire cooking process?
The first step is to bring a large saucepan of water to a rolling boil and blanch the pork pieces for 5 minutes.