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Grandma's Hong Shau Rou (Red Braised Pork)
Grandma's Hong Shau Rou (Red Braised Pork)
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Sticky, red Hong Shao Rou - Pork belly braised in soy sauce with garlic, cinnamon, and star anise.
Ingredients:
  • 1 pound pork belly, sliced
  • 2 tablespoons vegetable oil
  • 1 (3 inch) cinnamon stick
  • 3 whole star anise
  • 0.25 cup light soy sauce
  • 0.25 cup Shaoxing rice wine
  • 3 tablespoons dark soy sauce
  • 3 tablespoons white sugar, or to taste
  • 10 cloves garlic, peeled
  • 0.25 cup water, or as needed
Instructions:
  • Bring a pot of boiling water to a gentle simmer and gently drop in the succulent pork belly. Let it soften for about 5 minutes. Drain and allow the pork to cool until it's easy to handle, about 5 to 10 minutes. Cut into 2-inch chunks.
  • In a large pot over medium-low heat, warm vegetable oil. Fry cinnamon stick and star anise until fragrant, around 30 seconds. Add pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Simmer on very low heat, stirring occasionally. Add water if sauce reduces too quickly. Cook until the pork is tender, approximately 50 minutes.
  • Slightly boost the heat and simmer until the sauce thickens to a sticky consistency, approximately 10 minutes. Remove and discard the cinnamon stick and star anise.

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