Hong Shao Rou
Hong Shao Rou is a classic Chinese braised dish. 🍖
Tender pork belly is slowly braised until it is exceptionally soft and juicy. In a perfectly balanced sauce made from soy sauce, mild spices, and a subtle sweetness, the dish develops its characteristic, well-rounded flavor. The gentle braising gives the meat a melt-in-your-mouth texture, while the sauce develops a glossy, aromatic depth. Served with rice, Hong Shao Rou impresses with its harmonious balance of seasoning and tenderness, and is ideal for anyone who appreciates hearty braised dishes with a mild, balanced aroma.
80
min
12
Ingredients
Level of spiciness
Difficulty level
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Rezept für Hong Shao Rou
Ingredients
For 1–2 servings
- 300–350 g pork belly (whole piece)
- 2 cloves garlic (smashed)
- 3–4 slices ginger
- a little vegetable oil
- 400–500 ml water
Seasoning:
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce (optional, for color)
- 1–1½ tsp sugar or brown sugar
- Salt to taste
- 1 star anise
- 1 bay leaf
- a pinch of white pepper (optional)
Step-by-step
STEP 1
Cut pork belly into 3–4 cm cubes.
STEP 2
Heat a pot or deep pan. Sear the meat without additional oil until fat renders and the surface is lightly browned.
STEP 3
Add garlic and ginger and sauté briefly until fragrant (do not let it burn).
STEP 4
Add sugar and lightly caramelize, stirring, until the meat is shiny.
STEP 5
Add light soy sauce, dark soy sauce, star anise, bay leaf, and 400–500 ml water. Stir everything well.
STEP 6
Bring to a boil, then reduce heat. Cover and simmer gently over low heat for 60–75 minutes until the meat is very tender. Stir occasionally in between.
STEP 7
Remove the lid and reduce the sauce over medium heat for 5–10 minutes until it is thick and glossy. Optionally, stir in white pepper and serve.
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