Hong Shao Rou from China - Around the World, Episode 36

Rich, glossy Chinese red-braised pork belly, slowly cooked with soy, Shaoxing wine, ginger and star anise until beautifully tender and coated in a deep, sticky sauce. Pork belly is obviously a fatty cut, but try to choose a leaner piece with a good balance of meat and fat - you're eating it in fairly large chunks, so too much fat can become a bit much.

Ingredients

Method

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Step 1

Cut the pork belly into roughly 4-5cm chunks. Add it to a large pan, cover with cold water and bring to the boil. As it comes up to temperature, use a spoon to skim off the foam and impurities that rise to the surface. Boil for around 5 minutes, then drain the pork and pat it thoroughly dry.

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For

6

M

I

1.6

kg

Pork belly, skin-on, preferably a leaner piece, cut into 4-5cm chunks

1

tbsp

Groundnut or vegetable oil

80

g

Rock sugar or granulated sugar

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Notes

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