Anzeige
Hong Shao Rou (红烧肉) – Red-Braised Pork Belly
More recipes: Chinese recipes · All Asian recipes
Hong Shao Rou (红烧肉) – Red-Braised Pork Belly
Laura Chen
4
20 Minuten
120 Minuten
600
Chinese
Main course
Hong Shao Rou, also known as red-braised pork belly, is a classic of Chinese cooking. It stands out for its rich, sweet and savory flavor and its tender texture.
Ingredients
- 500 g pork belly
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 4 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 480 ml water
- 3 slices ginger
- 2 scallions, cut into large pieces
- 1 star anise
- 1 piece of cinnamon stick
- 2 bay leaves
Instructions
- Cut the pork belly into cubes of about 2 cm.
- Heat the oil in a pot and add the sugar until it melts and turns lightly brown.
- Add the pork belly and fry until lightly browned all over.
- Add the Shaoxing wine and the light and dark soy sauce and stir.
- Add the water, ginger, scallions, star anise, cinnamon stick and bay leaves and bring to a boil.
- Reduce the heat and braise for about 1.5 to 2 hours, until the meat is very tender and the sauce has thickened.
- Skim off excess fat and serve hot.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · All Asian recipes