Hong Shao Rou (Braised Pork Belly)
Glistening, thick and sticky. Paired it with white rice is all you need.
- 800 gms of pork belly cut to 1 1/2 inch rectangle strips
- 200 gms rock sugar about 6 equal lumps
- 3 tablespoons of shaoxing wine
- 3 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 200 ml water
- 2 tablespoons oil
- White pepper
- Mantaou or steamed buns optional
- Shredded cucumber optional
- Water for blanching
In a pot, boil some water. Blanch the pork belly pieces, take them out, strain and dry.
In a wok, heat the oil in medium heat. Add the rock sugar.
When they're half-way melted, add the blanched pork belly pieces and toss to brown them on both sides.
Toss the pork in the melted sugar then pour in the shaoxing wine, light soy sauce and dark soy sauce. Toss together.
Add the water.
Add the white pepper and let it simmer for about 40 mins or more till the pork is tender.
If it gets a little dry, add more liquid but slowly.
When the pork is tender, let it continue to simmer till the water has reduced to a sticky consistency with the sugar caramelize over the pork.
I like to cut the pork belly into smaller strips before eating. It is best to cut them big before cooking and then cut them into bite sized pieces later because they tend to shrink when cooking.
Serve with rice or mantaou with other trimmings like the shredded cucumber or coriander.