China

Hongshao Rou (Red Braised Pork Belly)

Serves 4 · 60 minutes

Hongshao rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants. Often a family's exact recipe is a secret and passed down the generations. It consists of pork belly in a thick, sweet, dark sauce, simmered for a long time to soften the normally tough meat. Frequently other meats such as tripe or beef tendon are used in addition to the pork.

Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

700 g pork belly, cubed
3 tbsp vegetable oil
2 tbsp white sugar
350 ml pork or chicken stock
1 tbsp minced ginger
2 tbsp dark soy sauce
50 ml Shaoxing rice wine
3 star anise pods
4 small spring onions, sliced

Method

In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.
Add the cubed pork to the sugar and oil and brown all over.
Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan.
Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.
Remove the lid and add the spring onions.
Boil the sauce until only a thick, dark gravy is left.
The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.
Serve with rice, garnish with sliced spring onion.