Hong Shao Rou (Red-Braised Pork)
Enjoy a glossy, sweet, and lacquered Hong Shao Rou, featuring caramelized pork belly cooked to perfection.
Contents (2 sections)▾
Ingredients
- 500 g pork belly, cut into 3 cm cubes
- 50 g sugar
- 100 ml soy sauce
- 50 ml Shaoxing wine
- 200 ml water
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 tablespoon ginger, sliced
- 1 tablespoon garlic, minced
- 2 green onions, cut into 5 cm lengths
- Salt to taste
Steps
In a heavy-bottomed pot, heat sugar over medium heat, stirring constantly until it melts and turns a dark amber color, about 5-7 minutes. Caramelizing sugar properly is essential for achieving the dish's characteristic glossiness.
Add the pork belly cubes to the pot and stir to coat them in the caramel. Sear the pork for about 3-5 minutes until lightly browned. This step enhances the depth of flavor.
Pour in the soy sauce, Shaoxing wine, and water, followed by star anise, cinnamon stick, ginger, garlic, and green onions. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. This slow-cooking allows the pork to absorb the flavors and become tender.
Uncover and cook for an additional 10-15 minutes, allowing the sauce to reduce and thicken. The dish should achieve a glossy, lacquered appearance. If the sauce thickens too much, add a bit of water to adjust the consistency.
Season with salt to taste before serving. Serve hot with steamed rice to balance the rich flavors.
Why this works
The key to achieving the stunning mahogany color of Hong Shao Rou lies in the caramelization of sugar, which adds depth and complexity to the flavor profile. By cooking the sugar slowly to a dark amber, you create a rich base that contrasts beautifully with the savory elements of soy sauce and wine. The braising process is essential as it allows the pork belly to become tender while absorbing the sweet and savory flavors. If the caramel breaks or crystallizes during the process, simply add a splash of water and continue stirring over low heat until it melts back into a smooth syrup. This technique ensures that the final dish is both glossy and flavorful, showcasing the beauty of Shanghainese cuisine.