hong shao rou (red braised pork)

Name: Hong Shao Rou (Red Braised Pork)
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pound(s) pork belly, lean and fat, skin on, cut into sections approx 4" x 4"; 2 tablespoon(s) peanut oil; 3 - rounded tbsp sugar; 3 cup(s) chicken stock, low sodium; 2 - 2 inch pieces cinnamon stick; 2 - whole star anise; 2 - cloves garlic, smashed; 3 - 1" x 2" slices of ginger, skin on.; 1/3 cup(s) light soy sauce; 1/4 cup(s) shao xing wine or dry sherry; 1 tablespoon(s) dark soy sauce

(3 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Little known outside the Asian Community, Hong Shao Rou, literally, red braised pork, is succulent morsels of pork belly simmered in an aromatic, rich soy-based broth until tender. The softened, anise-infused pork is nothing short of a revelation. Hong Shao Rou belongs to a class of very traditional Asian dishes known as red cooking. which employs a range of ingredients, including beef, chicken, vegetables. It is known to be one of the late Chairman Mao's favorite dishes, and according to an article in the Xiaoxiang Morning Herald, he considered it "brainfood."

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(3 ratings)

yield 4 -8

prep time 15 Min

cook time 1 Hr 15 Min

method Stove Top

Ingredients For hong shao rou (red braised pork)

2 lb

pork belly, lean and fat, skin on, cut into sections approx 4" x 4"
2 Tbsp

peanut oil
3

rounded tbsp sugar
3 c

chicken stock, low sodium
2

2 inch pieces cinnamon stick
2

whole star anise
2

cloves garlic, smashed
3

1" x 2" slices of ginger, skin on.
1/3 c

light soy sauce
1/4 c

shao xing wine or dry sherry
1 Tbsp

dark soy sauce

How To Make hong shao rou (red braised pork)

1
In enough water to just cover the pork, poach belly in simmering water for 4 minutes or so, then remove.

2
When the pork has cooled enough to handle, cut into cubes appx. 1 1/2" x 2" and in two batches, brown in a hot wok or cast iron skillet with 3 or 4 Tab peanut oil or lard. Be careful, this entails lots of spattering…Remove and set aside. In the same pan, on med heat, add the sugar and stir until melted and beginning to caramelize. Add back in the pork belly pieces, and toss until coated and further browned with caramelized sugar.
3
Transfer the pork and residual oil/sugar mixture to a 3 -4 quart sand pot or sauce pan; add the chicken stock to cover pork pieces, cinnamon, star anise, garlic, ginger, light soy, wine, and dark soy.
4
Bring to a gentle boil, and simmer for approximately 1 hour, until pork lean layers are tender but still moist. As soon as meat is done, remove meat and boil to reduce sauce. When liquid has reduced to desired consistency, turn off heat.
5
Return pork belly to the pot and mix to coat; serve in sandpot or plate with garnish of cilantro and carrot or red pepper slivers
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