Shanghai braised pork

Shànghǎi Hóngshāoròu is the quintessential Shanghai braised pork belly. Thick cubes of pork belly are slowly braised in soy sauce and Shaoxing wine with a generous amount of rock sugar, creating a glossy, reddish-brown glaze. The fat melts in your mouth while the lean meat remains tender but firm.

食材清单

• 500 g pork belly (cut into 4 cm cubes)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 50 ml Shaoxing wine
• 40 g rock sugar
• 3 slices ginger
• 2 star anise
• 1 stick cinnamon
• 500 ml water
• 1 tbsp vegetable oil
• Scallions

制作步骤

1. 1. Cut the pork belly into 3cm cubes, blanch in cold water to remove the blood foam
2. 2. Heat a little oil in a pan, add rock sugar and fry over low heat until caramel color appears.
3. 3. Add pork belly and stir-fry until browned
4. 4. Add onion, ginger, star anise, cinnamon, cooking wine and soy sauce
5. 5. Add hot water to cover the meat noodles, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
6. 6. Reduce the sauce over high heat until it thickens, remove from the pan and serve on a plate