Hong Shao Rou (Shanghai Red-Braised Pork Belly)

Steps

1. Step 1

   Put the pork belly cubes in a large pot and cover with cold water by an inch. Add 2 slices of the ginger and 1 scallion. Bring to a boil over high heat and boil for 3 minutes, skimming off the gray foam that rises. Drain into a colander, rinse the pork under warm water, and pat the cubes dry. Wash out the pot.

   12 min

   • 2 lb skin-on pork belly
   • 2 slices fresh ginger
   • 1 scallions
2. Step 2

   Dry the pot and set it over medium-low heat. Add the oil and the rock sugar. Let the sugar melt slowly, stirring now and then, until it turns a deep amber syrup, 4 to 6 minutes. Watch it closely at the end; it burns quickly and turns bitter.

   6 min

   • 1 tbsp neutral oil
   • 2 oz rock sugar
3. Step 3

   Add the pork to the caramel and raise the heat to medium. Stir and turn the cubes for 4 to 5 minutes, until every piece is coated and lightly browned. It will spit a little, so stand back.

   5 min

   • 2 lb skin-on pork belly
4. Step 4

   Pour in the Shaoxing wine and scrape the bottom of the pot as it bubbles, about 1 minute. Add the remaining ginger and scallions, the light soy sauce, dark soy sauce, star anise, cinnamon stick and bay leaves. Pour in enough hot water to just cover the pork, about 3 cups.

   3 min

   • 4 slices fresh ginger
   • 2 scallions
   • 1/2 cup Shaoxing wine
   • 3 tbsp light soy sauce
   • 1 1/2 tbsp dark soy sauce
   • 2 whole star anise
   • 1 piece cinnamon stick (about 3 inches)
   • 2 dried bay leaves
   • 3 cups hot water
5. Step 5

   Bring to a boil, then turn the heat down so the liquid barely bubbles. Cover with the lid slightly ajar and simmer for 1 hour 15 minutes, until a chopstick slides easily into a cube of pork.

   1 hr 15 min, hands-off

6. Step 6

   While the pork braises, cook the rice: combine the rinsed jasmine rice with 2 1/4 cups water in a saucepan, bring to a boil, cover, and cook on the lowest heat for 15 minutes. Turn off the heat and let it sit, covered, for 10 minutes before fluffing.

   25 min, hands-off

   • 1 1/2 cups jasmine rice
7. Step 7

   Fish out and discard the star anise, cinnamon, bay leaves, ginger and scallion pieces. Uncover, raise the heat to medium-high, and boil the sauce down for 10 to 15 minutes, spooning it over the pork now and then, until it is syrupy and clings to the cubes in a shiny glaze. Taste and add salt if needed.

   15 min

   • salt
8. Step 8

   Bring a pot of salted water to a boil and blanch the bok choy for 2 minutes, until the stems are just tender. Drain well and toss with the sesame oil.

   5 min

   • 1 lb baby bok choy
   • 1 tsp toasted sesame oil
9. Step 9

   Spoon the pork and its glaze over bowls of jasmine rice, with the bok choy alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026