Shanghai-Style Braised Pork Belly (Hong Shao Rou)

Shanghai-Style Braised Pork Belly (Hong Shao Rou) ingredients

• 2 lbs pork belly, skin on, cut into 1.5-inch cubes
• 2 tbsp neutral oil
• 2 tbsp rock sugar (or granulated sugar)
• 4-5 slices fresh ginger, sliced
• 2-3 stalks scallions (white and light green parts, roughly chopped)
• 2 star anise
• 1 small cinnamon stick
• 3 tbsp Shaoxing wine
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar (optional)
• 2 cups hot water or chicken broth

How to make Shanghai-Style Braised Pork Belly (Hong Shao Rou)

1. Bring a large pot of water to a rolling boil. Add the cubed pork belly and blanch for 5-7 minutes; this removes impurities and helps firm up the skin. Skim off any foam that rises to the surface. Drain the pork belly thoroughly and rinse under warm water, then pat completely dry with paper towels.
2. Heat 2 tablespoons of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the dried pork belly cubes, skin-side down first if possible, and sear for 5-7 minutes until golden brown and crispy on all sides; this renders some fat and adds depth of flavor. Remove the pork belly from the pot and set aside, reserving about 1 tablespoon of rendered fat in the pot, discarding the rest.
3. Reduce the heat to medium-low. Add 2 tablespoons of rock sugar (or granulated sugar) to the reserved fat in the pot. Cook, stirring constantly, for 3-5 minutes until the sugar melts, turns amber, and begins to caramelize. Be careful not to burn it.
4. Immediately add the seared pork belly back into the pot with the caramelized sugar. Stir well to coat the pork evenly with the caramel; this step gives the pork its characteristic glossy, reddish-brown color.
5. Add the fresh ginger slices, roughly chopped scallions, star anise, and cinnamon stick to the pot. Stir-fry for 1 minute until fragrant.
6. Pour in 3 tablespoons of Shaoxing wine, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and 1 tablespoon of rice vinegar (if using). Stir well to combine, scraping up any bits from the bottom of the pot.
7. Pour in 2 cups of hot water or chicken broth, ensuring the liquid just barely covers the pork belly. Bring the mixture to a gentle simmer.
8. Once simmering, reduce the heat to low, cover the pot tightly, and braise for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the pork belly is fork-tender and the skin is jiggly. Stir occasionally to prevent sticking.
9. Remove the lid and increase the heat to medium-high. Simmer for another 10-15 minutes, stirring gently, to allow the sauce to reduce and thicken to a glossy consistency; the sauce should cling to the pork.
10. Taste the sauce and adjust seasoning if needed (a pinch more sugar or soy sauce). Remove the star anise, cinnamon stick, and large ginger pieces before serving, if desired. Ladle the Shanghai-Style Braised Pork Belly into a serving dish, ensuring plenty of the rich sauce is spooned over. Serve immediately with steamed white rice and blanched greens.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.