@cooking.tv19: Red Braised Pork Belly Recipe Hong Shao Rou, or red braised pork belly, is a classic Chinese dish known for its melt-in-your-mouth texture and rich, savory-sweet flavor. Ingredients: - 3.3 lbs pork belly, skin on - 2 tbsp vegetable oil - 2-3 slices ginger - 2-3 cloves garlic, crushed - 2 star anise - 1 small cinnamon stick - 2 tbsp sugar - 1/4 cup soy sauce - 2 tbsp dark soy sauce - 1 cup Shaoxing wine (or dry sherry) - 4 cups hot water - Optional: a few sprigs of green onions, chopped, for garnish Instructions: 1. Blanch the Pork: - Cut the pork belly into large 2-inch cubes. - Place the pork in a pot, cover with cold water, and bring to a boil. - Once boiling, cook for 5 minutes. This removes impurities. - Remove pork, rinse under cold water, and set aside. 2. Caramelize the Sugar: - In a heavy-bottomed pot or wok, heat vegetable oil over medium heat. - Add sugar and stir constantly until it melts and turns into a light amber color. Be careful not to burn it. 3. Sauté Aromatics and Pork: - Add ginger, garlic, star anise, and cinnamon stick to the pot. Sauté for about a minute until fragrant. - Add the blanched pork belly and stir-fry until the pork is lightly browned on all sides. 4. Add Seasoning and Braise: - Pour in Shaoxing wine, soy sauce, and dark soy sauce. Stir well to coat the pork evenly. - Add hot water until the pork is submerged. Bring to a boil, then reduce heat to low. - Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is very tender. Check occasionally and add more water if needed. 5. Reduce the Sauce: - Remove the lid and increase the heat to medium. - Continue to cook until the sauce has reduced and thickened, coating the pork in a glossy glaze. This may take about 15-20 minutes. - Stir the pork occasionally to prevent sticking and ensure even coating. 6. Serve: - Transfer the braised pork belly to a serving dish. - Garnish with chopped green onions, if desired. - Serve hot with steamed rice.

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Monday 13 July 2026 13:52:33 GMT