Tuesday, May 9, 2017

Hong Shao Rou (红烧肉) or Red Braised Pork Belly


1 kg pork belly
90g rock sugar (or brown sugar)
35g ginger, sliced
dried chillies, cut into halves and soaked in hot water to soften
4 stalks spring onion, cut into 2cm length
2.5 cup water, approx
1 tsp cooking oil
dash of white pepper

4 tbsp Chinese cooking wine
4 tbsp light soy sauce
2 tbsp dark soy sauce

  • Cut pork belly into big chunks.  Boil water in a wok and blanch the pork for about 4 minutes.  Drain and set aside.

  • Heat wok and pour in 1 tsp cooking oil; fry pork until caramelised.  Transfer pork into another pot.

  • With the remaining oil in the wok, stir fry ginger slices, dried chillies and spring onion until fragrant.  Add to the pork.

  • Put the rock sugar into the same work and stir fry until all the sugar melts and large bubbles appear.  Add in 1/4 cup water and continue stirring.  
  • Add in pork and ginger slices, dried chillies and spring onion.  Stir to combine.  Pour in sauce and bring to the boil.

  • Transfer everything into the pot.  Add in enough water to cover the pork. Bring to the boil and then lower the fire and simmer for about 1.5 hour with the lid on. Occasionally stir to prevent burning.  
  • Once the pork is tender, uncover the pot.  Cook under medium fire until the sauce thickens.  
  • Garnish with chopped spring onion before serving.


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