Main

Hongshao Rou

Name: Hongshao Rou
Total time: 2h
Yield: 6 servings
Cuisine: China
Ingredients: 1kg pork belly, cubed; 3 tbsp sugar; 3 tbsp Shaoxing wine; 2 tbsp light soy, 1 tbsp dark soy; 3 slices ginger, 2 scallions, 2 star anise, 1 cassia stick; 500ml water; Boiled eggs (optional)

Red-braised pork belly — cubes lacquered in caramel, dark soy and Shaoxing wine until wobbling and mahogany.

2h 6 servings Medium

Ingredients

• 1kg pork belly, cubed
• 3 tbsp sugar
• 3 tbsp Shaoxing wine
• 2 tbsp light soy, 1 tbsp dark soy
• 3 slices ginger, 2 scallions, 2 star anise, 1 cassia stick
• 500ml water
• Boiled eggs (optional)

Method

Step 1 of 425%

Blanch pork; drain.

Swipe left/right to change step

1
Blanch pork; drain.
2
Caramelize sugar to amber; add pork and coat.
3
Splash with wine, both soys and spices; add water.
4
Simmer partly covered 90 min; reduce to a shiny glaze.