Hong Shao Rou (Red Braised Pork)
Hong shao rou or red braised pork is a classic Chinese braised pork belly dish. The pork belly is braised until a beautiful reddish brown color and the meat is tender and melts in your mouth!
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork belly (skin on (try to find a piece that has equal layers of fat and meat))
- 3 inches ginger (thinly sliced (divided))
- 3 tablespoons Shaoxing rice wine
- 3 tablespoons soy sauce (regular or light sodium)
- 2 tablespoons dark soy sauce
- 2 tablespoons granulated sugar (or rock sugar)
- 2 cups water (plus more for blanching)
- 2 stalks green onion (tied into a knot)
- 2 star anise
- 4 dried shiitake mushrooms (rehydrated (optional))
- 2 teaspoon cornstarch slurry (1 tsp cornstarch and 1 tsp cold water)
- Oil (as needed for cooking)
- 4 large eggs ((optional))
- 4 heads bok choy (washed and quartered(optional for garnish))
Instructions
- 1
Optional ingredient preparations:
- 2
(Optional) Rehydrate the dry shiitake:If you're using dry shiitake mushrooms, rehydrate it in some hot water and set aside until needed.*You even use the 2 cups of water listed if you wish to add more flavors to the braising liquid. Just use 2½ cups of hot water instead.*
- 3
(Optional) Boil the eggs:Bring a pot to a boil and gently place the eggs into the water. Boil the eggs for 10 to 12 minutes. Remove the eggs immediately and shock in ice water water. Crack and peel the eggs once cooled. Set aside until needed.
- 4
(Optional) Blanch the bok choy:Bring a pot of water to a boil. Place the quartered bok choy into the water and cook for 30 seconds to a minute, or until the bok choi turns bright green. Remove immediately and shock in ice water or run them under cold water until cooled. Drain well and set aside.
- 5
For the braised pork:
- 6
Blanch the pork belly:Cut the pork belly into 1½ inch thick chunks and place them in a pot along with half of the thinly sliced ginger. Fill the pot with enough water to cover the pork belly and bring to a boil.
- 7
Let the pork belly boil for about 10 to 15 minutes and skim off the scum occasionally. Drain the pork belly and rinse with water to remove any scum/impurities. Drain well and set aside.*Skimming the scum will also prevent the water from boiling over. So keep an eye out!*
- 8
Braise the pork belly:In a medium pot over medium heat, add just enough water to coat the bottom of the pot. Once the oil is hot, add the blanched pork belly and remaining ginger slices. Stir fry them for about 3 to 5 minutes to lightly brown the pork belly and render some excess fat. Drain the excess fat.
- 9
Add the cooking wine along the edge of the pot and stir fry the pork belly for 10 to 15 seconds. Then add both of the soy sauce and sugar. Stir fry for 30 seconds more.
- 10
Add the water, green onion knot, star anise, and rehydrated shiitake. Bring the water to a boil, then reduce to a medium simmer. Let the pork belly simmer for about 30 to 40 minutes or until tender and nicely colored. Stir occasionally.*If adding boiled eggs, add the eggs at the last 10 minutes of braising.*
- 11
Once the pork belly is tender, remove the pork belly, eggs, and shiitake mushrooms. Discard the green onion, ginger, and star anise. Skim the oil off the brasing liquid if needed and reduce the heat to keep the braising liquid at a low simmer. At this point, the braising liquid should be reduced to about ¾ cup.
- 12
Give the cornstarch slurry a stir and drizzle it into the reduced braising liquid while stiring. Keep stirring until the braising liquid is thickened and glossy. Add the pork belly and eggs back into the sauce and gently mix to coat.
- 13
Garnish and serve:Serve the braised pork belly in your preferred serving bowl. Or serve it on a plate with blanched bok choy arranged around it. Enjoy while hot!