Chinese 120 min

Chinese Braised Pork Belly (Hong Shao Rou)

Name: Chinese Braised Pork Belly (Hong Shao Rou)
Total time: 120 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lbs pork belly, cut into 1.5-inch cubes; 3 tablespoons rock sugar (or regular sugar); 3 tablespoons soy sauce; 3 tablespoons dark soy sauce; 3 tablespoons Shaoxing rice wine; 1 cup water; 4 cloves garlic, smashed; 3 slices fresh ginger; 2 star anise; 1 cinnamon stick; 2 dried red chilies (optional); 2 green onions, tied in a knot; Steamed buns or rice for serving

high-proteindairy-freecomfort-food

Ingredientsfor 2

580

Cal

28g

Protein

14g

Carbs

44g

Fat

12 lbs pork belly, cut into 1.5-inch cubes
23 tablespoons rock sugar (or regular sugar)
33 tablespoons soy sauce
43 tablespoons dark soy sauce
53 tablespoons Shaoxing rice wine
61 cup water
74 cloves garlic, smashed
83 slices fresh ginger
92 star anise
101 cinnamon stick
112 dried red chilies (optional)
122 green onions, tied in a knot
13Steamed buns or rice for serving

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Instructions

1
Blanch pork belly cubes in boiling water for 5 minutes. Drain and rinse. This removes excess fat and impurities.
2
In a dry wok or heavy pot over medium heat, melt rock sugar until it becomes a deep amber caramel. Add blanched pork belly and stir to coat in the caramel — it will hiss and splatter. The caramel coating is essential for the lacquered appearance.
3
Add soy sauce, dark soy sauce, and Shaoxing wine. Stir to deglaze. Add garlic, ginger, star anise, cinnamon, chilies, and enough water to barely cover the pork. Bring to a boil.
4
Reduce heat to very low, cover, and braise for 90 minutes, turning pork every 30 minutes. The pork is done when a chopstick slides in and out with zero resistance. Remove lid and increase heat to medium; reduce the sauce for 10 minutes until thick, glossy, and coating.
5
Remove whole spices. Serve over rice or in steamed buns. The fat should be completely yielded and the sauce a rich mahogany color.