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Hong Shao Rou (Red Braised Pork Belly) Recipe


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Hong Shao Rou (Red Braised Pork Belly)

A sweet and sticky Chinese dish consisting of pork belly braised in soy sauce, cooking wine and spices.

Hong Shao Rou (Red Braised Pork Belly) recipe

Servings: 2
Total Time: 1 hour 30 minutes
Recipe by: Frankie


1 pound boneless pork belly, cut into 1 inch cubes
2 TBSP peanut oil
2 TBSP honey
2 TBSP cooking sherry
2 TBSP soy sauce
1 medium garlic clove, thinly sliced
2-inch piece of ginger, peeled and thinly sliced
1/8 tsp red pepper flakes
1 star anise
2 cups water
1 green onion, thinly sliced
cooked rice for serving


1. Place the pork belly in a saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for 3 minutes. Drain the pork and rinse with warm water. Pat pork dry with paper towels and set aside. (see notes below)

2. Add the oil and honey to a wok or large non-stick pan over medium-high heat and tilt the pan several times to evenly coat. Add the pork and toss to coat in the honey and oil. Stir fry the pork until browned on all sides.

3. Add the sherry, soy sauce, garlic, ginger, red pepper flakes, star anise, and the 2 cups of water to the pan. Bring to a boil.

4. Reduce heat to low. Cover the pan and simmer for 1 hour.

5. Remove the lid and turn the heat up to medium. Cook, stirring often, until most of the liquid has evaporated, about 15 minutes.

6. Transfer the pork to a serving bowl. Garnish with green onion and serve with rice.


Boiling the pork belly first then rinsing it removes any impurities such as congealed blood and/or dirt and grime.

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Hong Shao Rou (Red Braised Pork Belly)


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