Shanghai-Style Braised Pork Belly (Hong Shao Rou)
By Judy · thewoksoflife.com
1 hr 20 min8 servings
Tender pork belly braised in a glossy soy and Shaoxing wine sauce, caramelized with rock sugar until fork-tender.
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| prepCut pork belly into 3/4-inch thick pieces | ||||||
| 680 g lean, skin-on pork belly | Blanch pork 1 min, rinse, drain | Add pork, brown over medium heat | Deglaze with wine, cook 2 min | Add soy sauces & water, cover | Simmer 45–60 min until fork tender | Uncover, reduce sauce to gloss |
| 30 ml neutral oil | Melt sugar in oil over low heat | |||||
| 25 g rock sugar (or granulated sugar) | ||||||
| 80 ml Shaoxing wine | ||||||
| 30 ml soy sauce | ||||||
| 15 ml dark soy sauce | ||||||
| 2–3 cups / 480–720 ml water | ||||||
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