Chinese
Hong Shao Rou (Red Braised Pork Belly)
Ingredients
The quantities follow this count.
How to cook it
-
Cut the pork belly into 1.5-inch cubes.
-
Bring a pot of water to a boil and blanch the pork for 3 minutes to remove impurities, then drain and rinse.
-
Melt the sugar in the oil in a heavy pot over medium heat, swirling, until it turns a deep amber caramel, about 5 minutes.
-
Carefully add the pork, standing back as it sputters, and toss to coat in the caramel, searing for 3 minutes.
-
Add the ginger, garlic, star anise, cinnamon, bay leaves, and the white parts of the scallions, and stir 1 minute until fragrant.
-
Pour in the soy sauce, dark soy sauce, and water, and bring to a simmer.
-
Cover and simmer gently over low heat, stirring occasionally, until the pork is very tender, about 1 hour.
-
Uncover and raise the heat slightly, simmering until the sauce reduces to a thick, glossy glaze that coats the pork, about 15 minutes more.
-
Remove the whole spices, scatter with the green parts of the scallions, and serve hot over the rice.
Watch how to cook Hong Shao Rou (Red Braised Pork Belly)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Hong Shao Rou (Red Braised Pork Belly), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
Something to sip
-
What it is eaten with
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Hong Shao Rou (Red Braised Pork Belly) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Zhou (Plain Rice Congee) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Zhou (Plain Rice Congee) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 600 kcal
- Protein
- 18 g
- Carbs
- 41 g
- Fat
- 40 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 750 mg
- Saturated fat
- 15 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hong Shao Rou (Red Braised Pork Belly) takes about 95 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.