Hong Shao Rou (Red-Braised Pork Belly)
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The Tale of Hong Shao Rou (Red-Braised Pork Belly)
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Red-braised pork belly is a classic of Hunan cuisine, braised slowly in soy sauce, sugar, and rice wine until deeply glossy and tender. It's closely associated with Mao Zedong, a Hunan native said to have been especially fond of the dish, which helped cement its fame nationwide as a comforting, homestyle classic.
Ingredients
Scale:· 4 servings
- 2 lbs pork belly, cubed
- 2 tbsp rock sugar
- 3 tbsp vegetable oil
- 3 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 star anise
- 1 cinnamon stick
- 3 slices ginger
- 2 scallions, cut into pieces
- 2 cups water
Instructions
- 1Blanch the pork belly cubes in boiling water for 3 minutes, then rinse and drain.
- 2Melt the rock sugar in oil over low heat until it turns a deep amber caramel.
- 3Add the pork belly and toss to coat evenly in the caramel, letting it brown slightly.
- 4Add Shaoxing wine, soy sauces, star anise, cinnamon, ginger, and scallions, stirring to coat.
- 5Pour in water to just cover the pork, bring to a boil, then reduce heat and simmer covered for 60-75 minutes.
- 6Uncover and continue simmering until the sauce reduces to a thick, glossy glaze coating the tender pork.
- 7Serve hot over steamed rice.
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