Braised Pork Belly (Hong Shao Rou)

Braised Pork Belly Hong Shao Rou

© Michael Rathmayer

Braised Pork Belly Hong Shao Rou

Braised Pork Belly Hong Shao Rou

© Michael Rathmayer

Ingredients (Serves 4)

500
g
pork belly with skin
2
tablespoon
lard or peanut oil
2
spring onions
1
thumb-sized piece of ginger, peeled
3
tablespoon
sugar
250
ml
Shaoxing wine (rice wine)
250
ml
stock
1
star anise
1
small cinnamon stick
2
tablespoon
dark soy sauce (light will do, but the colour won't be as nice)
salt
spring onion greens, finely chopped
  • Cut the pork belly into cubes of about 3x3cm. Heat the lard or oil in a heavy cast iron roasting pan.
  • Crush the spring onions and ginger with a heavy object, such as a saucepan. Add to the lard with the sugar and fry briefly.
  • When the sugar has caramelised, add the pork belly cubes and the spices and fry them a little as well.
  • Pour in the rice wine and stock, season with the soy sauce, put the lid on the pot and bring to a simmer.
  • Place in the oven at 120°C for four hours until the belly is completely soft. Drain through a sieve.
  • Set the meat aside, remove and discard the braised vegetables and reduce the sauce slightly if necessary.
  • Taste and season with salt and sugar if required. Serve the meat in the hot sauce and with rice.
  • Sprinkle with the chopped spring onion greens.

Tip

If you are not eating the dish until the next day, you can refrigerate it overnight and then skim off the excess fat that settles on the surface (the fat is excellent for sautéing meat and vegetables for other Chinese dishes).

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