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Red braised pork belly (Hong Shao Rou)

An average of 4.6 out of 5 stars from 33 ratings
Red braised pork belly (Hong Shao Rou)
Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 4

This easy Chinese pork recipe of melt-in-the-mouth pork belly in a sweet and sticky sauce is better than anything you can get delivered.

Ingredients

To serve

Method

  1. Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm/¾in x 2cm/¾in pieces.

  2. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt.

  3. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened slightly and is a glossy reddish-brown colour.

  4. Remove from the heat and serve with steamed jasmine rice and stir-fried greens.