Red Braised Pork Belly

Name: Red Braised Pork Belly
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs skin-on pork belly, cut into 2-inch cubes; 1/4 cup soy sauce; 2 tbsp dark soy sauce; 1/4 cup Shaoxing rice wine (or dry sherry); 2 oz rock sugar (or brown sugar); 6 slices fresh ginger, sliced; 4 green onions, tied in a knot; 2 whole star anise; 1 stick cinnamon stick; 2 tbsp vegetable oil; 2 cups water

The famous hong shao rou of Chinese cuisine: thick cubes of pork belly slow-braised in soy sauce, Shaoxing wine, and rock sugar until glossy, tender, and melt-in-your-mouth rich. Plan ahead: the braise takes about 90 minutes of simmering.

120 minMediumServes 4560 cal/serving

ChineseDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeLow-SodiumNightshade-Free

Ingredients

2 lbs skin-on pork belly, cut into 2-inch cubes
1/4 cup soy sauce
2 tbsp dark soy sauce
1/4 cup Shaoxing rice wine (or dry sherry)
2 oz rock sugar (or brown sugar)
6 slices fresh ginger, sliced
4 green onions, tied in a knot
2 whole star anise
1 stick cinnamon stick
2 tbsp vegetable oil
2 cups water

Instructions

1

Bring a large pot of water to a boil. Add 2 lbs cut into 2-inch cubes skin-on pork belly and blanch for 5 minutes. Drain and rinse under cold water. Pat dry.
2

Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium heat. Add 2 oz rock sugar (or brown sugar) and stir until it melts and turns a deep amber caramel, about 3 minutes. Watch carefully to avoid burning.
3

Add the blanched pork belly to the caramel. Stir and toss until each piece is coated, about 2 minutes.
4

Add 1/4 cup Shaoxing rice wine (or dry sherry), 1/4 cup soy sauce, and 2 tbsp dark soy sauce. Stir to combine.
5

Add 6 slices sliced fresh ginger, 4 tied in a knot green onions, 2 whole star anise, 1 stick cinnamon stick, and 2 cups water. The liquid should come about halfway up the pork.
6

Bring to a boil, then reduce heat to the lowest simmer. Cover and cook for 1 hour, turning the pork every 20 minutes.
7

Uncover, increase heat to medium, and cook for an additional 20-30 minutes, turning occasionally, until the sauce has reduced to a thick, glossy glaze. The pork should be fork-tender, registering above 195°F (90°C) internally.
8

Remove the star anise, cinnamon stick, ginger, and green onions. Serve over steamed rice.

Questions

Can I make Red Braised Pork Belly gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce, 2 tbsp dark soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Red Braised Pork Belly keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Red Braised Pork Belly?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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