🍽️ How to Make Hongshao Rou (Red Braised Pork Belly)

🧆 Ingredients

• 500g pork belly (cut into cubes)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons cooking wine
• 2 slices ginger
• 2 green onions (cut into sections)
• 1 star anise
• 1 cinnamon stick
• 2 cloves garlic
• 1 cup water
• Salt to taste
• Vegetable oil

🍳 Steps

1. Prepare and Clean the Pork Belly: Rinse the pork belly thoroughly under cold water to remove any impurities. For best results, soak the pork belly in water for 10–15 minutes, then drain and pat dry with paper towels. Cut into even cubes (about 2–3 cm) to ensure uniform cooking.

2. Blanch the Pork: Place the pork belly cubes in a pot of cold water. Bring to a boil over medium-high heat. Skim off any foam or scum that rises to the surface. Boil for 2–3 minutes until the pork turns pale. Drain and rinse the pork under warm water to remove excess fat and impurities. This step helps achieve a clean flavor and better texture.

3. Caramelize Sugar: Heat 1–2 tablespoons of vegetable oil in a wok or heavy-bottomed pot over medium-low heat. Add the sugar and stir constantly until it melts and turns a rich golden brown. Be careful not to burn the sugar—watch for a deep amber color and a caramel aroma. This step gives the dish its signature color and depth of flavor.

4. Sauté Aromatics: Quickly add the blanched pork belly to the caramelized sugar. Stir-fry for 2–3 minutes until the pork is evenly coated and begins to brown. Add the ginger slices, garlic, green onions, star anise, and cinnamon stick. Continue to stir-fry until the aromatics release their fragrance, about 1–2 minutes.

5. Deglaze and Season: Pour in the cooking wine to deglaze the pan, scraping up any browned bits. Add the soy sauce and dark soy sauce, stirring to coat the pork evenly. This helps the flavors penetrate the meat.

6. Braise: Add enough water to just cover the pork. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 45–60 minutes, stirring occasionally. Check the pork for tenderness—it should be soft but not falling apart. If the sauce reduces too quickly, add a bit more water as needed.

7. Reduce and Glaze: Once the pork is tender, remove the lid and increase the heat to medium-high. Continue simmering, stirring frequently, until the sauce thickens and becomes glossy, coating the pork. Taste and adjust seasoning with salt or a pinch more sugar if desired.

8. Finish and Serve: Remove from heat. Let the dish rest for a few minutes to allow the flavors to meld. Garnish with chopped green onions and serve hot with steamed rice.

Key Points:

• Use pork belly with balanced layers of fat and lean for the best texture.
• Proper blanching and rinsing remove excess fat and impurities, resulting in a cleaner taste.
• Caramelizing the sugar is crucial for color and flavor—do not rush this step.
• Simmer gently to ensure the pork becomes tender and absorbs the sauce.
• The final reduction step creates a rich, glossy glaze.
• Adjust sweetness and salt to your preference.
• For extra aroma, you can add a small piece of dried tangerine peel or a splash of Shaoxing wine during braising.

💡 Tips

• Use pork belly with balanced fat for best texture.
• Caramelizing sugar adds depth and color.
• Simmer slowly for tender meat and rich flavor.
• Adjust sweetness and salt to taste.