Hongshao Rou with Shaoxing Wine
Quick answer
- Total time
- 80 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sugar melted to a deep caramel coats chunks of pork belly before soy sauce, dark soy, Shaoxing wine, ginger, and scallion go in for a slow, quiet braise.
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At the end the reduced sauce clings to the pieces as a thin reddish-brown glaze rather than leaving them in broth. The caramel is the moment that decides the dish: a few seconds too long and the whole sauce turns bitter.
Ingredients
Instructions
- 1
Cut 800 g pork belly into large chunks and blanch it in boiling water for 3 minutes.
Drain it well so excess fat and heavy aroma are reduced before braising.
- 2
Put 2 tablespoons sugar in the pot and melt it slowly over low heat.
When it turns a deep caramel color, move to the next step immediately before it burns and turns bitter.
- 3
Add the blanched pork and coat it evenly with the caramel.
When the surface looks glossy and a little fat renders out, add 20 g ginger and 60 g green onion and stir-fry briefly.
- 4
Pour in 4 tablespoons soy sauce, 1 tablespoon dark soy sauce, 3 tablespoons Shaoxing wine, and 700 ml water.
Raise the heat and bring it to a full boil so the seasoning disperses evenly.
- 5
Once it boils, reduce to low heat and simmer for 45 minutes.
Keep the liquid gently moving, and turn the pork only occasionally so the pieces absorb seasoning without breaking apart.
- 6
When chopsticks enter the pork easily and the center reaches at least 63C, raise the heat slightly and reduce the liquid.
Stop when the sauce lightly coats the meat, then rest it for 3 minutes before serving.
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