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Red-braised pork belly
A typical dish from Shanghai, "hong shao rou" is characterized by very flavorful meat, a syrupy sauce, and fat that melts in your mouth.
Prep
15 min
Cook
2 h
Total
2 h 15
Serves
4
Ingredients
For:
4
servings
- 400 g pork belly (with skin)
Blanch the meat
- 5 slices ginger
- 40 ml rice wine (Shaoxing)≈ 40 g
- 3 scallions
Braise the meat
- 5 slices ginger
- 3 scallions
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 10 Sichuan peppercorns
- 1 tbsp rice wine (Shaoxing)
- 2 tbsp soy sauce
- 3 tbsp dark soy sauce
- 500 ml beer (optional)≈ 500 g
- 400 ml water≈ 400 g
- 1 pinch salt
- 1 tbsp sugar
- 1 pinch white pepper
- vegetable oil
Method
Blanch the meat
- 1Over high heat, place the meat skin-side down on a pan for a few seconds, then move and lift it. Repeat for 2 to 3 minutes. The purpose of this process is to mute the burnt-pork flavor and remove any remaining micro-hairs. Don't go so far as to burn the skin. Stop before it colors.
- 2Add the pork to a Dutch oven and cover with water. Add the ginger, rice wine and scallions. High heat, bring to a boil and cook for 15 minutes. Skim.
- 3Remove the meat and dip it in cold water. Cut the pork into 2 cm pieces. Set aside.
Braise the meat
- 4Heat a Dutch oven over high heat, add oil then the pork pieces.
- 5Lower to medium heat and cook 6 minutes, stirring. Discard the fat rendered by the pork as you go.
- 6Add the ginger, star anise, cinnamon and Sichuan peppercorns. Toast 30 seconds.
- 7Add the bay leaves, rice wine, soy sauce and dark soy sauce. Stir.
- 8Add the beer and water. Raise to high heat and bring to a boil.
- 9Add the sugar, a pinch of salt and white pepper.
- 10Add the scallions, cover and simmer over gentle heat for one hour.
- 11Remove the lid, scallions, ginger and spices. Raise to medium heat, stir and reduce the sauce until syrupy (approximately 30 minutes). Serve.
Notes
This dish goes very well with white rice and a stir-fried Asian green vegetable. Beer is optional and can be replaced with water, but it helps integrate the seasoning's flavor into the meat. At the end of cooking, you can test the meat by piercing the skin side with a chopstick. It should pass through the skin and sink into the fat easily. We're looking for gelatinous, melting skin and fat, and meat that's slightly firmer without being tough.
