Hong shao rou – red-braised pork from Shanghai
Dinner

Hong shao rou – red-braised pork from Shanghai

The signature dish of Shanghai and the Jiangnan region: thick cubes of pork belly slowly braised in dark soy sauce, Shaoxing wine, rock sugar, and star anise until meltingly tender with a deep, mahogany glaze.

TraditionalWeekendDinnerDairy-freeShanghai/Jiangnanhong shao rou
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Rate:
100 min total
4 servings
Easy

Ingredients

servings

  • Hong shao rou

    • 800 g Pork belly with skin, cut into 3 cm cubes
    • 50 g Rock sugar (or 3 tbsp brown sugar)
    • 3 spsk Dark soy sauce
    • 1 spsk Light soy sauce
    • 3 spsk Shaoxing rice wine
    • 3 skiver Ginger
    • 2 stk Star anise
    • 1 stk Cinnamon stick
    • 1 spsk Neutral oil

Instructions

  1. 1

    Blanch the pork

    1. Place pork cubes in cold water, bring to a boil, and cook 3 min. Drain and rinse — this removes impurities.
    5 min
    Pot
  2. 2

    Caramelise sugar and braise

    1. Heat oil in a heavy pot. Melt rock sugar over medium heat until golden. Add pork and toss until coated.
    2. Add Shaoxing wine, soy sauces, ginger, star anise, and cinnamon. Pour in warm water to just cover. Bring to a boil, cover, and simmer 60–75 min until meat is tender and sauce reduced.
    80 min
    Pot

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Details

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The flavour improves on day 2.

Frozen

  • • Duration: 90 days
  • • Temperature: -18°C
  • • Method: Freezes excellently. Thaw in fridge and reheat in pot.

Tips

Cooking

  • • Patience is the key — the collagen in pork belly only melts with slow, prolonged cooking.

Author

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Nordmad

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Author

N

Nordmad