Join in the Lunar New Year celebrations with this simple Shanghai-Style Braised Pork Belly (Hong Shao Rou).
Our take on this traditional dish features melt-in-your-mouth, tender pork belly cubes simmered in a flavourful blend of Shaoxing rice wine, soy sauces, ginger, and Chinese Five Spice. The result? A rich, savoury dish perfect for sharing with loved ones during this festive season (or any special event).
Serve alongside steamed rice and vegetables to complete this Lunar New Year style experience.
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Ingredients
- Pork belly
- Shaoxing rice wine
- Light (low sodium) soy sauce
- Dark soy sauce
- Fresh ginger
- Bay leaves
- Raw sugar cubes (or refined sugar)
- Chinese Five Spice
See recipe card for quantities.
Instructions
Cut pork belly into 1-inch cubes.
Place the pork belly cubes into a 5-Qt Dutch oven, then fill with enough cold water to cover the pork belly. Bring to a boil over high heat. 3-5 minutes.
Drain the meat, then rinse under cold running water to get rid of any film.
Set the pork belly aside and wash the Dutch oven.
Add the pork back into the Dutch oven, then add in the rice wine. Pour enough hot water to just cover the pork belly, then add the light soy sauce, dark soy sauce, ginger, and bay leaves.
Bring to a boil over medium-high heat. 3-5 minutes.
Lower the heat to just a simmer, cover and cook until the pork belly is tender. 75 to 90 minutes.
Add the sugar, the Chinese Five Spice and stir to combine. Raise the heat to high and cook uncovered, stirring often (to prevent burning), until the liquid has reduced to a glistening coating. 20 minutes.
Serve alongside steamed rice and vegetables to complete this Lunar New Year style experience.
Watch how this recipe was made here.
Note
The colour and flavour of this dish is greatly defined by using both light & dark soy sauces and the Shaoxing style rice wine.
Equipment Used
This was made in the Hestan Culinary 5-qt Copper Induction Dutch Oven on the Hestan Home Dual Fuel Range. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
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š Recipe
Shanghai-Style Braised Pork Belly
Ingredients
- 2-2Ā½ lbs pork belly raised without antibiotics
- 2 cups Shaoxing rice wine
- Ā¼ cup light low sodium soy sauce
- 2 tablespoon dark soy sauce
- 2 ā piece of fresh ginger peeled and thinly sliced.
- 4 bay leaves
- 1Ā½ ounces of raw sugar cubes or 2 tablespoon refined sugar
- 1 tablespoon Chinese Five Spice
Instructions
- Cut pork belly into 1-inch cubes.
- Place the pork belly cubes into a 5-Qt Dutch oven, then fill with enough cold water to cover the pork belly. Bring to a boil over high heat. 3-5 minutes.
- Drain the meat, then rinse under cold running water to get rid of any film.
- Set the pork belly aside and wash the Dutch oven.
- Add the pork back into the Dutch oven, then add in the rice wine. Pour enough hot water to just cover the pork belly, then add the light soy sauce, dark soy sauce, ginger, and bay leaves.
- Bring to a boil over medium-high heat. 3-5 minutes. Lower the heat to just a simmer, cover and cook until the pork belly is tender. 75 to 90 minutes.
- Add the sugar, the Chinese Five Spice and stir to combine. Raise the heat to high and cook uncovered, stirring often (to prevent burning), until the liquid has reduced to a glistening coating. 20 minutes.
- Serve with steamed rice and vegetables.
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