Description
A melt-in-your-mouth Shanghai-style braised pork belly dish, also known as Hong Shao Rou, featuring tender pork belly simmered in a sweet and savory sauce made with soy sauce and Shaoxing wine. This authentic Chinese delight is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 lb Pork Belly, skin-on
- 2 cups Water
- 2 tbsp Oil
- 1 cup Rock Sugar
- 1/2 cup Shaoxing Wine
- 1/4 cup Soy Sauce
- 2 tbsp Dark Soy Sauce
Instructions
- Cut the pork belly into 3/4-inch thick pieces.
- Boil the pork in a medium pot covered with water for about 1 minute.
- Rinse the boiled pork under cold water and set aside.
- Heat oil and rock sugar in a wok over low heat until the sugar melts.
- Add the pork to the wok and brown it lightly over medium heat.
- Reduce the heat to low, then add Shaoxing wine and cook for 2 minutes.
- Stir in both soy sauces and enough water to mostly cover the pork.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
- Uncover and increase the heat, stirring until the sauce reduces to a glossy coating.
Notes
- Serve with steamed rice to soak up the sauce.
- Store leftovers in an airtight container for up to 3 days.
- For best results, use skin-on pork belly.
- Adjust sweetness by adding more or less rock sugar.
- If the sauce becomes too thick, add a splash of water or broth.
- This dish is not suitable for pets.
- Pork is fully cooked when tender and easily pulled apart with a fork.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: Shanghai Style Braised Pork, Hong Shao Rou, Chinese Pork Belly, Braised Pork Belly, Soy Sauce Pork Belly, Sweet and Savory Pork