dinner

Hong Shao Rou (Shanghainese Red-Braised Pork Belly with Rice)

Name: Hong Shao Rou (Shanghainese Red-Braised Pork Belly with Rice)
Ingredients: 212.3 g Pork belly, lean trim (substitute for traditional fatty slab to fit macros); 170.9 g Rice, white, long-grain, cooked; 205.1 g Broccoli, raw florets; 13.7 g Rock sugar (or brown sugar); 20.5 ml Shaoxing wine, dark soy sauce, aromatics (ginger, star anise)

Nutrition

734

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Pork belly, lean trim (substitute for traditional fatty slab to fit macros)212.3 g

Rice, white, long-grain, cooked170.9 g

Broccoli, raw florets205.1 g

Rock sugar (or brown sugar)13.7 g

Shaoxing wine, dark soy sauce, aromatics (ginger, star anise)20.5 ml

Instructions

Cut the pork belly into 1-inch cubes. Blanch in boiling water for 3 minutes to remove impurities, then drain.

In a heavy-bottomed clay pot or Dutch oven, melt the rock sugar over low heat until it turns a deep amber caramel color.

Add the pork cubes, stirring quickly to coat in the caramel until glossy.

Add ginger slices, star anise, Shaoxing wine, and dark soy sauce. Pour in just enough water to cover the meat.

Bring to a gentle simmer, cover, and braise on low heat for 60 minutes until the sauce has reduced to a thick, syrupy glaze that clings to the pork.

Steam the broccoli florets until bright green and tender-crisp.

To plate, mound the steamed rice in a bowl, top with the red-braised pork, and serve the broccoli on the side to balance the richness. Garnish with a sprinkle of scallions.