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Classic Chinese Hong Shao Rou (Red-Braised Pork Belly with Star Anise and Rock Sugar)
Hunan's most famous imperial braise: melt-in-the-mouth cubes of pork belly slow-braised in a glistening mahogany caramel of melted rock sugar, dark soy sauce, Shaoxing wine, ginger, and aromatic star anise.
Prep
15 min
Cook
60 min
Total
75 min
Ingredients
servings
4
- Pork belly with skin, cut into 3cm square cubes700 g
- Chinese yellow rock sugar (or granulated sugar)40 g
- Shaoxing Chinese rice wine60 ml
- Light soy sauce2 tbsp
- Dark soy sauce for deep color1 Ā½ tbsp
- Fresh ginger slices20 g
- Whole star anise pods2 pc
- Scallions, knotted2 pc
Preparation Steps
1
Blanch pork cubes in cold water brought to a boil for 3 mins; drain and rinse with warm water.
6 min timer
2
Melt rock sugar in wok with 1 tbsp oil over gentle heat until caramelized into amber syrup.
4 min timer
3
Toss pork belly cubes into hot caramel to coat each piece in glistening mahogany color.
3 min timer
4
Pour in wine, soy sauces, aromatics, and 500ml hot water. Simmer covered 50 mins, then reduce on high heat 5 mins into a thick glaze.
55 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
24g
Carbohydrates
14g
Fat
48g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
