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.
- 500 gpork belly with skin
- 2 tablespoonlard or peanut oil
- 2spring onions
- 1thumb-sized piece of ginger, peeled
- 3 tablespoonsugar
- 250 mlShaoxing wine (rice wine)
- 250 mlstock
- 1star anise
- 1small cinnamon stick
- 2 tablespoondark soy sauce (light will do, but the colour won't be as nice)
- spring onion greens, finely chopped
Step 1Cut the pork belly into cubes of about 3x3cm. Heat the lard or oil in a heavy cast iron roasting pan.
Step 2Crush the spring onions and ginger with a heavy object, such as a saucepan. Add to the lard with the sugar and fry briefly.
Step 3When the sugar has caramelised, add the pork belly cubes and the spices and fry them a little as well.
Step 4Pour in the rice wine and stock, season with the soy sauce, put the lid on the pot and bring to a simmer.
Step 5Place in the oven at 120°C for four hours until the belly is completely soft. Drain through a sieve.
Step 6Set the meat aside, remove and discard the braised vegetables and reduce the sauce slightly if necessary.
Step 7Taste and season with salt and sugar if required. Serve the meat in the hot sauce and with rice.
Step 8Sprinkle with the chopped spring onion greens.
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