Shanghai Red-Braised Pork Belly (Hong Shao Rou)
Local name: 红烧肉
In short: Cubes of pork belly caramelized with rock sugar, then braised slowly in soy, wine and warm spices until melting and glossy, Shanghai style. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 455 kcal
Hong shao rou, red-braised pork, is the comfort dish of eastern China. Shanghai cooks make it slightly sweet, without chili, by caramelizing sugar in the wok and then braising pork belly with soy sauce, Shaoxing wine and a few spices until the sauce is glossy and the meat nearly falls apart. It appears at family dinners and on New Year tables, and tastes even better the next day. Serve it with plain rice and a green vegetable.
Instructions
- Put the pork in a pot with cold water, the ginger slices and the wine. Bring to a boil and cook for 3 minutes, then drain and rinse the pork to remove scum.
- Heat the oil in a wok or heavy pot over low heat. Add the sugar and stir until it melts and turns amber, about 3 minutes. Watch it closely, since burnt sugar tastes bitter.
- Add the pork and turn it in the caramel for 2 to 3 minutes until the cubes are coated and browning at the edges.
- Add the ginger, scallion knot, star anise, cinnamon, bay leaves, wine and both soy sauces. Pour in enough hot water to just cover the meat.
- Bring to a boil, then lower to the gentlest simmer. Cover and cook for 60 to 75 minutes, stirring now and then, until a chopstick slides through the meat with no resistance.
- Remove the lid and boil over high heat for 8 to 10 minutes, stirring, until the sauce reduces to a sticky glaze that coats the pork. Taste and add salt if needed.
- Discard the aromatics and serve the pork hot with rice and greens.
Tips
- Hard-boiled eggs or fried tofu puffs can go into the pot for the last 20 minutes of braising. They soak up the sauce and are as popular as the pork itself.
- Use a heavy pot with a tight lid so little liquid evaporates. If the pork is still firm after 75 minutes, simmer another 15 to 20 minutes.
Questions and answers
Can I make red-braised pork in a pressure cooker?
Yes. Cook the caramelized pork with the liquids at high pressure for 20 minutes, release naturally, then reduce the sauce uncovered until glossy.
Can I make hong shao rou ahead?
Yes, and it improves after a night in the fridge. It keeps for 4 days refrigerated or 3 months frozen. Reheat gently with a splash of water.
Why is my red-braised pork greasy?
Pork belly is fatty. Skim the surface during cooking and chill the dish overnight so you can lift off the fat before reheating.
How long does it take to make Shanghai Red-Braised Pork Belly (Hong Shao Rou)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Shanghai Red-Braised Pork Belly (Hong Shao Rou)?
About 455 kcal per serving, with 14 g of protein, 10 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 10 g |
| Fat | 40 g |
| Fiber | 0 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
