Red-Braised Pork Belly

also called hong shao rou · hongshao rou · red cooked pork · Shanghai braised pork belly

The table

2 lb(900 g; cut in 1 1/2-in cubes)skin-on pork bellyblanch 5 minturn in the caramelbraise covered 1 1/2 hrreduce to a syrupy glaze 15 min
2scallions
4 slicesfresh ginger
4 cups(950 mL)water
2 Tbs(30 g)rock sugarcaramelize 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
Tap anything to cross it off.

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 min2 of 5 steps give no time
Needs you
about 20 min
If you get it wrong
Narrow — the caramel is sugar taken dark and it is bitter about ten seconds later, with nowhere to hide it in a pot this small

  1. blanch 5 min

    5 minneeds you(we think)from the start

  2. caramelize in a wok until amber

    not timedfrom the start

  3. turn in the caramel

    not timed5 min in

  4. braise covered 1 1/2 hr

    1 hr 30 minwalk away(we think)5 min in

  5. reduce to a syrupy glaze 15 min

    15 minneeds you(we think)1 hr 35 min in

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
>> slack: narrow — the caramel is sugar taken dark and it is bitter about ten seconds later, with nowhere to hide it in a pot this small

>> step: blanch 5 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.

>> step: turn in the caramel
Turn @&(~2)blanched pork belly{} in @&(~1)caramel{}.

>> step: braise covered 1 1/2 hr
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}.

>> step: reduce to a syrupy glaze 15 min
Reduce @&(~1)braise{} until the sauce is syrupy, ~{15%min}.