Chinese Braised Pork Belly (Hong Shao Rou)

Slow braised pork belly smothered in a sticky, sweet, and savory sauce for the ultimate comfort dish. This Chinese braised pork belly is incredibly tender and comforting.

📝 Ingredients

• 1 1/2 lb pork belly (cut into 1 inch cubes)
• 2 tablespoon vegetable oil
• 2 tablespoon rock sugar (about 40 g)
• 3 cloves garlic (crushed)
• 1 inch knob ginger (sliced)
• 1/3 cup Shaoxing wine
• 3 tablespoons soy sauce
• 2 tablespoon dark soy sauce
• 2 pods star anise (optional)
• 2 bay leaves (optional)
• 2-3 cups water (or more depending on the pot)
• Green onion (sliced)

👨‍🍳 Instructions

1. 1Blanch the pork. Place the pork belly in a pot, cover it with water, and bring to a boil over high heat. Once it reaches a boil, continue boiling for 5 minutes, drain the pork, and set aside.
2. 2Melt the sugar. In a wok or medium heavy-bottomed pot over low heat, add two tablespoons of vegetable oil and rock sugar. Melt the sugar until it begins to turn amber-brown and caramelize.
3. 3Saute the pork belly with aromatics. Increase the heat to medium-high heat, add the pork belly, ginger, and garlic, and cook for 2 minutes or until the pork is thoroughly coated and lightly browned.
4. 4Add the sauces and spices. Next, add the Shaoxing wine and cook for 2 minutes. Then add the soy sauce, dark soy sauce, star anise, bay leaves, and water. If using a wok, use 3 cups of water. If using a medium pot, you may need 2- 2 1/2 cups of water. The water should be just enough to cover the pork.
5. 5Simmer. Reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the pork is fork tender. Stir every 15 minutes to prevent burning, and add water if necessary.
6. 6Thicken the sauce. Once the pork is tender, remove the lid, increase the heat to medium-high heat, and reduce the sauce until it is thickened.
7. 7Serve. Serve the Chinese braised pork belly with green onions and white rice. Enjoy!