Hong Shao Rou (Red Braised Pork Belly)

An iconi Chinese pork dish - rich, sweet, salty, savoury with an ever so subtle heat that will have you going for seconds!



First, remove impurities from by bringing pork in cold water up to a boil then rinse.


Then, melt crystal sugar with oil over medium-low heat. Then add ginger and pork belly. Fry on high heat until red and caramelised!


Then add seasoning, transfer to a heavy-based pot. Add water and simmer on low for 1 to 1.5 hours. Reduce sauce then serve!

Glossy, succulent, melt-in-your-mouth pork belly with an aromatic sticky sauce to drizzle over many many bowls of rice!

Slow cooker friendly too! Swipe up for how.

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