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Hong Shao Rou
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Hong Shao Rou
Hong Shao Rou, also known as Red Braised Pork Belly, is a traditional Chinese dish that originated in the Eastern province of Jiangsu. The dish is slow-cooked in a mixture of soy sauce, sugar, Shaoxing wine, and spices, resulting in a rich, savory, and slightly sweet flavor. The pork belly is tender and unctuous, with a velvety texture that simply melts in the mouth.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Pork, Soy, Gluten
Ingredients
2 lbs
Pork Belly
1200 Calories
1/2 cup
Soy Sauce
50 Calories
1/4 cup
Shaoxing Wine
50 Calories
2 tbsp
Sugar
100 Calories
2 tbsp
Ginger
10 Calories
3 cloves
Garlic
10 Calories
1/4 cup
Scallions
20 Calories
2 tbsp
Sesame Oil
100 Calories
2 tbsp
Fermented Bean Paste
10 Calories
1 tsp
Five-Spice Powder
5 Calories
Step-by-Step Instructions
1
In a small bowl, whisk together soy sauce, Shaoxing wine, sugar, and fermented bean paste until the sugar is dissolved.
2
Heat the sesame oil in a large Dutch oven over medium heat. Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
3
Add the pork belly to the pot and stir-fry until browned on all sides, about 5 minutes.
4
Add the soy sauce mixture to the pot and bring to a boil. Cover the pot and transfer it to the oven. Braise the pork belly for 2 1/2 hours, or until tender and easily shredded with a fork.
5
Remove the pot from the oven and let it cool slightly. Slice the pork belly into thin pieces and serve with steamed bok choy and steamed rice.
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Where cooking meets life and technology.
© 2025 Cooklaif