Red Braised Pork
A classic Chinese comfort dish featuring tender, melt-in-your-mouth pork belly braised in a rich soy-based sauce.
Story
Red Braised Pork, or Hong Shao Rou, is one of the most iconic and comforting dishes in Chinese cuisine. Beloved for its melt-in-your-mouth texture and deeply savory, sweet, and umami-rich glaze, this slow-braised pork belly has been a staple at family dinner tables and banquets for centuries. The secret lies in the gentle simmering process, which transforms humble ingredients into a luxurious, mahogany-hued masterpiece that perfectly balances fat and lean meat.
Ingredients
pork belly
500g
ginger
a pinch
rock sugar
a pinch
bay leaves
a pinch
dried tangerine peel
a pinch
dried red chili peppers
a pinch
star anise
a pinch
garlic
to taste
Instructions
1
Step 1
Prepare the ingredients and set aside.
2
Step 2
Preheat oil in a pan, add rock sugar and stir-fry until caramelized.
3
Step 3
Add the pork and stir-fry until colored for the red braise.
4
Step 4
Add all the spices and stir-fry until fragrant.
5
Step 5
Pour in two tablespoons of cooking wine.
6
Step 6
Two tablespoons of light soy sauce.
7
Step 7
Add one tablespoon of dark soy sauce.
8
Step 8
Add warm water, just enough to cover the ingredients, and bring to a boil over high heat.
9
Step 9
Add a spoonful of salt, a spoonful of chicken powder, and simmer over low heat for 30 minutes.
10
Step 10
Picture of the finished dish.
