📝 About This Recipe
Hong Shao Rou is a quintessential Chinese comfort dish, famously known as a favorite of Chairman Mao, featuring succulent pork belly slow-cooked to a jelly-like tenderness. The 'red' in its name comes from a beautiful mahogany glaze created through the 'Hong Shao' technique of caramelizing sugar and infusing soy sauce. Each bite offers a harmonious balance of salty, sweet, and aromatic spices like star anise and ginger, making it a true masterpiece of slow-cooked soul food.
🥗 Ingredients
The Pork & Blanching
- 1.5 lbs Pork Belly (skin-on, cut into 1-inch cubes)
- 3 slices Ginger (for the blanching water)
- 1 tablespoon Shaoxing Wine (for the blanching water)
The Braising Aromatics
- 1 inch piece Ginger (sliced into thick rounds)
- 3 pieces Star Anise (whole)
- 1 small piece Cinnamon Stick (about 2 inches long)
- 2 pieces Bay Leaves
- 4 cloves Garlic (smashed)
- 2-3 pieces Dried Red Chilies (optional, for a hint of heat)
The Sauce & Glaze
- 30 grams Rock Sugar (about 1/4 cup; provides a better shine than granulated sugar)
- 1 tablespoon Cooking Oil (neutral oil like vegetable or canola)
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (primarily for the deep mahogany color)
- 2 tablespoons Shaoxing Wine (for deglazing)
- 2-3 cups Hot Water (enough to just cover the meat)
For Garnish
- 2 stalks Green Onions (finely sliced on a bias)
- 1 teaspoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Place the cubed pork belly in a medium pot and cover with cold water. Add the 3 slices of ginger and 1 tablespoon of Shaoxing wine. Bring to a boil over medium-high heat.
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2
Once boiling, let it cook for 3-5 minutes. You will see grey foam rise to the top; this process removes impurities and ensures a clean flavor for the final dish.
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3
Drain the pork and rinse each piece under warm running water to remove any clinging residue. Pat the pork cubes very dry with paper towels to prevent splashing in the next step.
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4
In a clean wok or heavy-bottomed pot, add 1 tablespoon of oil and the rock sugar over low heat. Stir constantly until the sugar melts and turns a light amber/caramel color. Watch closely as it can burn quickly.
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5
Carefully add the blanched pork belly to the caramelized sugar. Increase heat to medium and stir-fry for 2-3 minutes until the pork is evenly coated in the amber syrup and the fat starts to render.
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6
Add the ginger slices, smashed garlic, star anise, cinnamon, bay leaves, and dried chilies. Stir-fry for another minute until the aromatics are fragrant.
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7
Pour in the 2 tablespoons of Shaoxing wine to deglaze the pan, followed by the light and dark soy sauces. Toss well to ensure every piece of pork is dark and glossy.
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8
Pour in enough hot water to just cover the meat (do not use cold water as it will toughen the meat). Bring the liquid to a gentle simmer.
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9
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 60 to 75 minutes. The pork should be fork-tender and the fat should feel 'wobbly' when touched.
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10
Remove the lid and discard the large aromatics (ginger, cinnamon, star anise) if desired. Increase the heat to medium-high to reduce the sauce.
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11
Continue cooking, stirring frequently, for 10-15 minutes until the sauce thickens into a rich, syrupy glaze that clings to the pork. The oil will start to separate from the sauce, indicating it is perfectly reduced.
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12
Transfer the pork to a serving bowl, drizzle with the remaining glaze, and garnish generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Use rock sugar instead of granulated sugar to achieve the signature mirror-like gloss on the sauce. Always use hot water when filling the pot for the long braise; cold water causes the protein to contract and results in a tougher texture. If you have time, let the dish sit for 20 minutes after cooking; the flavors deepen as the meat reabsorbs some of the concentrated sauce. Don't be afraid of the fat; it should be rendered until it is almost translucent and melts the moment it hits your tongue.
🍽️ Serving Suggestions
Serve with a generous portion of steamed Jasmine rice to soak up the savory-sweet sauce. Pair with blanched or stir-fried Bok Choy to provide a fresh, crunchy contrast to the rich pork. Include a side of smashed cucumber salad with vinegar and garlic to cut through the fattiness of the dish. A hot cup of Oolong or Pu-erh tea is the traditional beverage of choice to aid digestion after this indulgent meal.