Red-Braised Pork Belly
also called hong shao rou · hongshao rou · red cooked pork · Shanghai braised pork belly
- Dim Sum Counter
- serves 4
- about 2 hr 30 min
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; cut in 1 1/2-in cubes)skin-on pork belly | blanch 5 min | turn in the caramel | braise covered 1 1/2 hr | reduce to a syrupy glaze 15 min |
| 2scallions | ||||
| 4 slicesfresh ginger | ||||
| 4 cups(950 mL)water | ||||
| 2 Tbs(30 g)rock sugar | caramelize in a wok until amber | |||
| 1 Tbspeanut oil | ||||
| 1/2 cup(120 mL)Shaoxing wine | ||||
| 3 Tbslight soy sauce | ||||
| 1 Tbsdark soy sauce | ||||
| 2star anise | ||||
| 1cinnamon stick | ||||
| 2 cups(475 mL)water | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1blanch 5 min
2caramelize in a wok until amber
4braise covered 1 1/2 hr
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 50 mintwo waits that overlap count once
- Needs you
- 20 minof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 20 min of it is counted as time you are standing over it. The recipe itself says 2 hr 30 min.
blanch 5 min
5 minneeds you(assumed)from the start
caramelize in a wok until amber
not timedfrom the start
turn in the caramel
not timed5 min in
braise covered 1 1/2 hr
1 hr 30 minwalk away(read off the step)5 min in
reduce to a syrupy glaze 15 min
15 minneeds you(assumed)1 hr 35 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need pot · wok
Goes with
See how it is written
>> title: Red-Braised Pork Belly
>> category: Stews & Braises
>> tags: pork, chinese, soy sauce, braise, hong shao rou
>> counters: Dim Sum Counter
>> aka: hong shao rou, hongshao rou, red cooked pork, Shanghai braised pork belly
>> servings: 4
>> time: 2 hr 30 min
>> step.1: blanch 5 min
>> step.3: turn in the caramel
>> step.4: braise covered 1 1/2 hr
>> step.5: reduce to a syrupy glaze 15 min
Blanch @skin-on pork belly{2%lb}(900 g; cut in 1 1/2-in cubes), @scallions{2}, @fresh ginger{4%slices}, @water{4%cup}(950 mL) in a #pot{} for ~{5%min}.
Caramelize @rock sugar{2%Tbs}(30 g), @peanut oil{1%Tbs} in a #wok{} until amber.
Turn @&(~2)blanched pork belly{} in @&(~1)caramel{}.
Braise @&(~1)glazed pork{} with @Shaoxing wine{1/2%cup}(120 mL), @light soy sauce{3%Tbs}, @dark soy sauce{1%Tbs}, @star anise{2}, @cinnamon stick{1}, @water{2%cup}(475 mL) for ~{90%min}.
Reduce @&(~1)braise{} until the sauce is syrupy, ~{15%min}.