Hong Shao Pork Belly Recipe

Chinese Braised Pork Belly (Hong Shao Rou) Recipe

WEBSep 30, 2020 · Be gentle so you don’t break the pieces! Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then …

Rating: 4.4/5(12)
1. In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)
2. Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)
3. Cut the pork belly into cubes about 1.5 inches on each side
4. In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process

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