Dinner · Chinese · 15 min
Hong Shao Rou (Shanghainese Red-Braised Pork Belly with Rice)
- Calories
- 734
- Protein
- 50g
- Carbs
- 78g
- Fat
- 24g
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)
Method
- 01Cut the pork belly into 1-inch cubes. Blanch in boiling water for 3 minutes to remove impurities, then drain.
- 02In a heavy-bottomed clay pot or Dutch oven, melt the rock sugar over low heat until it turns a deep amber caramel color.
- 03Add the pork cubes, stirring quickly to coat in the caramel until glossy.
- 04Add ginger slices, star anise, Shaoxing wine, and dark soy sauce. Pour in just enough water to cover the meat.
- 05Bring 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.
- 06Steam the broccoli florets until bright green and tender-crisp.
- 07To 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.
Cook it with the whole plan around it
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