Red braised pork belly
Red braised pork belly, from above
Non vegShanghai

Red braised pork belly

Glossy, sticky, melting. Caramel and soy turn pork belly into something worth the wait.

90 minTime
10 gProtein each
mildSpice
Red cooking2 chapters · 1 min read

Make it your way

Grandma's wayPork belly braised in caramel and soy until meltingly soft.
The original
573kcalsame
10 gproteinsame
1 gfibresame
90minutessame

Hong shao rou, the Shanghai classic.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Pork belly500 g, skin on, in 3 cm cubes
Cooking oil (vegetable oil)2 tsp
Sugar2½ tbsp, rock sugar if you have it
Soy sauce2 tbsp
Dark soy sauce1 tbsp
Star anise2 pods
Whole spices1 cinnamon stick
Bay leaf (indian bay leaf)2
Ginger5 slices
Spring onion (green onion, scallion)3 stalks, knotted
Water2 cups, hot

Method

5 steps
  1. 1Blanch the pork cubes in boiling water for 3 minutes, drain and rinse.
  2. 2Heat the oil with the sugar on low until it melts and turns amber.
  3. 3Add the pork and turn to coat, then the soy, dark soy, spices, ginger and spring onion.
  4. 4Pour in hot water to just cover. Cover and simmer on low for an hour.
  5. 5Uncover, turn up the heat and reduce, stirring, until the sauce coats the pork.
Serve it like this

Serve in a small deep bowl with its glaze spooned over, a few blanched greens on the side and plenty of plain rice.

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Make it a meal

What goes with Red braised pork belly: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Yunnan pineapple rice60 min
On the side Stir fried bok choy with garlic10 min
On the side Chinese steamed egg20 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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