Shanghai-Style braised pork belly or hong shao rou (红烧肉) translated to red cooked pork. It is a very famous and well-loved dish in China. Make it at home with the recipe below!
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- YieldServes 4
Ingredients
- 900g Pork belly (cut into 3cm cubes)
- 2 tbsp Oil
- 50g Rock sugar
- 2 stalks Spring onion
- 10g Ginger slices
- 5g Garlic slices
- 3 pcs Star anise
- 1 Cinnamon stick
Seasoning mix:
- 5 tbsp Lee Kum Kee Premium Soy Sauce
- 4 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp Lee Kum Kee Panda Brand Oyster Sauce
- 3 tbsp Shaoxing wine
- 700mL Water
Cooking Method
Rinse pork belly with boiling water, then drain. Set aside to dry.
In a pot, heat oil with rock sugar over low heat. When the sugar has melted, add in the pork and stir well. Turn to medium heat and continuously stir the pork till browned.
Add the remaining ingredients and stir-fry for 3 minutes. Then, stir in the seasoning mix and cook over high heat until boiling.
Turn to medium low heat, cover and simmer for about 45 minutes to 1 hour until pork is fork tender and sauce has reduced to a glistening coating. Stir occasionally to prevent burning and add more water if needed.
This recipe is courtesy of Lee Kum Kee.
