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.
- 1 1/2 lb pork belly
- 1 cup water
- 2 tbsp dark soy saace
- 1 tbsp cooking wine
- 2 tbsp sugar
- 1 tbsp rock sugar
- 5 cloves of garlic
- 5 slices of ginger
- 2 star anise
- 1 tbsp cooking oil
- salt to taste
- Boil the pork belly for 5 minutes
- Remove from pot and cut into one inch square/rectangular pieces (cut perpendicular to the layers of meat and fat)
- In a large pan or dutch oven, over medium heat, add cooking oil and sugar, cook until the sugar browns
- Add in the pork belly pieces and fry for 5 minutes, flipping each piece to be charred on all sides
- Add cooking wine, dark soy sauce, water, star anise, cover and bring to a boil
- Once the soup is boiling, add green onion, ginger and garlic, cover and simmer on low heat for 60 minutes (if the soup reduces too much, add water as needed)
- Add rock sugar and cook on high for 10 minutes
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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