Hong Shao Rou (Red Braised Pork)

Name: Hong Shao Rou (Red Braised Pork)
Total time: 10800 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces; 3 tablespoons white wine/shaoxing wine/sherry; 2 tablespoon light soy sauce; 3 teaspoon dark soy sauce; 300 ml water/top up as needed; 1 Spring onions; 3 Cloves Garlic minced; 5 good slices of pealed ginger root; 2 star anise; 1 rock of sugar/handful of brown sugar

Pinguy @cook_2941710

Saw it on a Rick Stein show and hunted down the recipe and decided to try and replicate it.

Pinguy @cook_2941710

Saw it on a Rick Stein show and hunted down the recipe and decided to try and replicate it.

Saved

Ingredients

180 mins

3 servings

2 lbpork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
3 tablespoonswhite wine/shaoxing wine/sherry
2 tablespoonlight soy sauce
3 teaspoondark soy sauce
300 mlwater/top up as needed
1Spring onions
3 ClovesGarlic minced
5good slices of pealed ginger root
2star anise
1rock of sugar/handful of brown sugar

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Steps

180 mins

1

Image of Ingredients
2

Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil.
3

Once it starts to boil remove the meat.
4

Drain the the pork.
5

Clean off any residue.
6

Cut the belly into 3/4-inch thick pieces.
7

Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown.
8

Add the meat and make sure to cover it with the oil and sugar.
9

Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water.
10

The spices.
11

Add the spices to the dish and cover with a lid and simmer/braise for 3 hours.
12

After an hour check to see if you need to add more water, Add 200mls every hour if needed.
13

An hour before serving add a good hand full of brown sugar or a block of rock sugar.
14

Finished - Remove the ginger, star anise and spring onions.
15

Serve with rice and chopped green onions