Try the Yu Family’s Hong Shao Rou recipe and elevate your pork belly to a new dimension. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Yu Family’s Hong Shao Rou – SuShi (Red Braised Pork Belly)
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Try the Yu Family’s Hong Shao Rou recipe and elevate your pork belly to a new dimension. Read…
Ingredients
- 500 g pork belly cut into cubes around 2 inches
- 1 tbsp (15 ml) cooking wine
- 4 tbsp (60 ml) light soy sauce
- 2 tbsp (30 ml) brown sugar
- 2 inches ginger cut into slices
- 4 green onions (1 finely chopped for garnish and the 3 left into long sections)
- hot water to cover the pork cubes , as needed
- oil for brushing , optional if you are using iron wok
Instructions
- Clean and cut the pork belly into cubes around 2 inches long.
- Boil a large pot of water, add cooking wine, 2 slices of ginger and 2 green onions, cook the pork belly for around 4 minutes. Transfer out and wash with warm water. Set aside and drain.
- Add green onion and ginger slices in a clay pot and pre-heat it on a stove.
- Then on another stove, heat up wok on medium fire; brush some oil on the bottom. Sautee the pork belly until the surface becomes slightly brown. Transfer the pork cubes to our pre-heat clay pot.
- Put the brown sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour hot water to cover the pork cubes. Mix well!
- Transfer the sugar mixture to the clay pot with pork belly or return the pork belly into your wok. Add light soy sauce too.
- Bring all the content to a boiling and then lower the fire to simmer for around 45 minutes with the lid covered.
- Lift the lid and turn up the fire to thicken the sauce (around 15 minutes). Stop when you see the sauce is boiling strongly with large bubbles and almost thickened. Cool down a little bit and the sauce will fatherly thicken itself.
- Garnish some chopped green onion before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Courses
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520
Frequently Asked Questions
Why does the pork belly get parboiled before braising?
Step 2 calls for boiling the pork with cooking wine, ginger slices, and green onion for about 4 minutes, then draining and rinsing with warm water. The recipe notes this step is “very important” because it removes some of the strong pork smell and cleans the meat before the long braise.
How do I caramelize sugar safely for this dish?
The 2 tbsp of brown sugar goes into the hot wok over medium heat and is stirred continuously until fully melted and you see large bubbles form. Stir constantly throughout — then pour in hot water to cover the pork cubes and mix well. Adding cold water could cause dangerous splattering.
Can I use a regular pot instead of a clay pot?
Yes — the recipe describes pre-heating a clay pot on the stove, but then says the pork belly and sugar mixture can alternatively return to the wok. Either vessel works for the 45-minute covered simmer and the final 15-minute sauce reduction.
