Chinese Red Braised Pork Belly (Hong Shao Rou)
×Category: International Ingredients | Type: Chinese | Servings: 4 | By: The Mikey
Protein 15g • Carbs 10g (Fiber 1g) • Fat 40g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Tender, flavorful pork belly braised in a savory-sweet sauce with soy sauce, chili bean paste, and rice wine.
Ingredients
- Pork Belly (cut into 115 inch cubes cut into 115 inch cubes cut into 115 inch cubes, cut into 115 inch cubes): 1 Lbs.
- Garlic (smashed smashed smashed, Or More, smashed): 4 Clove
- Chili Bean Paste (doubanjiang, Or More): 1 TBSP
- Brown Sugar (rock sugar, Or More): 1 TBSP
- Michiu (rice wine, Or More): 2 TBSP
- Light Soy Sauce: 2 TBSP
- Dark Soy Sauce: 1 TBSP
- Water (enough to mostly cover pork belly)
- Dried Red Chili Pepper (Optional, Or More): 1
- Green Onions (Optional, Chopped, for garnish)
Instructions
- In a large pot or wok over medium heat, add cooking oil, brown sugar, and dried red chili pepper (if using).
- Let the sugar melt.
- Add pork belly and brown on both sides until lightly caramelized.
- Add garlic and chili bean paste, stirring to coat the pork.
- (Optional) Transfer to a clay pot or keep in the same pot.
- Add rice wine, light soy sauce, dark soy sauce, and enough water to mostly cover the pork.
- Stir to combine.
- Bring to a boil, then reduce heat to low.
- Cover and simmer 50–60 minutes, stirring occasionally, until pork is tender and sauce has thickened.
- For softer pork, simmer 75–90 minutes.
- Garnish with green onions if desired, and serve hot with steamed rice or noodles.
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