{"id":"05a9c615-6859-44c1-8b7b-f82e356930f8","url":"https://recipestripper.com/recipes/05a9c615-6859-44c1-8b7b-f82e356930f8","source_url":"https://redhousespice.com/red-cooked-pork-belly/","title":"Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version","description":"Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.","servings":4,"servings_text":"4","prep_time":"PT5M","cook_time":"PT75M","total_time":"PT80M","image_url":"https://redhousespice.com/wp-content/uploads/2021/01/braised-pork-belly-over-rice.jpg","ingredients":[{"text":"600 g pork belly (about 1.3lb)","item":"pork belly","quantity":600,"unit":"g","preparation":"about 1.3lb"},{"text":"250 ml Shaoxing rice wine (about 1 cup, see note 1 (IMPORTANT))","item":"Shaoxing rice wine (about 1 cup, see note 1 (IMPORTANT))","quantity":250,"unit":"ml"},{"text":"2 tablespoon light soy sauce","item":"light soy sauce","quantity":2,"unit":"tbsp"},{"text":"1 tablespoon dark soy sauce (see note 2)","item":"dark soy sauce","quantity":1,"unit":"tbsp","preparation":"see note 2"},{"text":"5 slices ginger","item":"ginger","quantity":5,"unit":"slice"},{"text":"2 star-anise","item":"star-anise","quantity":2},{"text":"2 bay leaf","item":"bay leaf","quantity":2},{"text":"20 g rock sugar (or 1 tbsp regular sugar)","item":"rock sugar","quantity":20,"unit":"g","preparation":"or 1 tbsp regular sugar"}],"instructions":[{"number":1,"text":"Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.","section":"Blanch the pork"},{"number":2,"text":"Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon.","section":"Blanch the pork"},{"number":3,"text":"Drain the meat in a colander then rinse under running water.","section":"Blanch the pork"},{"number":4,"text":"Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.","section":"Braise the pork"},{"number":5,"text":"Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender (During the process stir the meat around a few times).","section":"Braise the pork"},{"number":6,"text":"Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.","section":"Thicken the broth"},{"number":7,"text":"Serve immediately with plain steamed rice and vegetable dishes of your choice.","section":"Thicken the broth"},{"number":8,"text":"The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.","section":"Store and reheat"},{"number":9,"text":"Reheat in a pot (defrost first if frozen) over low heat. Add a little water to help to heat the pork thoroughly.","section":"Store and reheat"}],"date_published":"2026-10-31T03:25:30.193895+00:00","date_modified":"2026-10-31T03:25:30.193895+00:00"}