dinner · dairy-free
Hong shao rou (red-braised pork belly)
Shanghai-style pork belly braised in caramelized rock sugar, soy and Shaoxing wine until glossy and meltingly tender.
- Time
- 105min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch pork in boiling water 3 minutes, rinse and pat dry.
-
2
Melt sugar in oil over low heat until amber, add pork and toss to coat in the caramel.
-
3
Add ginger, scallions, star anise and cinnamon, then wine and both soy sauces.
-
4
Pour in hot water to just cover, simmer covered on low for 1 hour.
-
5
Uncover and boil, stirring, until the sauce reduces to a sticky glaze; serve with rice.
