Recipe Tip: Braised Pork Belly (Hong Shao Rou)

Recipe Tip: Braised Pork Belly (Hong Shao Rou)

Top Recipe for 4 Persons. All ingredients and tips for getting it right. A classic of Chinese cuisine and the thick, luscious sauce is perfect for the rice. A recipe for those who don't normally like pork belly.



    1. Step 1

      Cut the pork belly into cubes of about 3x3cm. Heat the lard or oil in a heavy cast iron roasting pan.
    2. Step 2

      Crush the spring onions and ginger with a heavy object, such as a saucepan. Add to the lard with the sugar and fry briefly.
    3. Step 3

      When the sugar has caramelised, add the pork belly cubes and the spices and fry them a little as well.
    4. Step 4

      Pour in the rice wine and stock, season with the soy sauce, put the lid on the pot and bring to a simmer.
    5. Step 5

      Place in the oven at 120°C for four hours until the belly is completely soft. Drain through a sieve.
    6. Step 6

      Set the meat aside, remove and discard the braised vegetables and reduce the sauce slightly if necessary.
    7. Step 7

      Taste and season with salt and sugar if required. Serve the meat in the hot sauce and with rice.
    8. Step 8

      Sprinkle with the chopped spring onion greens.
    9. Step 9

      Meat Sauce for Pasta: Ragu di Carne The classic meat sauce for Piedmontese Tajarín made from a mixture of minced veal (beef) and pork. Equally good with rabbit, lamb or Italian sausage.
    10. Step 10

      Monkfish Stuffed with Olives and Pinenuts The firm, boneless meat of the monkfish has an exquisite flavour, highlighted by olives and pine nuts.
    11. Step 11

      Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat Constantin Fischer serves the tender meat with Swiss chard and bulgur Meat
    12. Step 12

      Thai Pork: Pad Gaprao Julian Kutos introduces Pad Gaprao: crispy seared minced meat with oyster sauce and Thai basil, simply delicious. Meat
    13. Step 13

      Classic Beef Goulash The secret to a perfect goulash is simplicity - slow-cooked onions, meat and paprika create a perfect hearty dish. Meat
    14. Step 14

      Pumpkin Soup with Mango and Banana Constantin Fischer prepares this soup classic with a fruity and exotic touch. Served with succulent meatballs. Pumpkin
    15. Step 15

      Fig and Goat Cheese Tart with Rosemary and Honey This fig and goat cheese tart is very versatile and can be topped with fruit, vegetables, meat or fish. Figs
    16. Step 16

      Pasta with Clams and Mussels The delicious juice that clams and mussels release as they cook is as good as their meat. In order not to waste a drop, we boil it down to make a creamy sauce for pasta Seafood
    17. Step 17

      Wild Boar Sauce for Pasta: Ragu di Cinghiale Our dish here is a classic, simple ragout as cooked in Campania, in the south of Italy: a thick, hearty stew with meat and tomatoes. Meat