Hong Shao Rou, or Red Braised Meat is one of my favourite Chinese dishes. My mom makes an amazing version and the recipe works with any protein from chicken wings to pork belly. The Fiance and I have been hounding my mom for her recipe but like most moms, she wings it and doesn’t measure ingredients. This recipe has the right ingredients and makes a savoury, authentic dish, but we’re still tweaking the ratios.
Step by Step Photos
Assemble ingredients
Boil pork belly for 5 minutes
Cut pork belly into one inch pieces
Be sure to cut perpendicular to the layers of meat
Over medium heat, cook sugar in oil until brown, add in pork belly pieces
Add cooking wine, soy sauce, water and bring to a boil, then add remaining ingredients and simmer on low heat for 60 minutes
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