Grandma's Hong Shau Rou (Red Braised Pork) - Traditional Chinese Pork Dish

Grandma's Hong Shau Rou, also known as Red Braised Pork, is a traditional Chinese pork dish that is rich, flavorful, and tender. It features succulent pork belly slowly simmered in a fragrant and savory sauce made from soy sauce, sugar, ginger, and aromatic spices. This classic recipe is a beloved family favorite and is sure to delight your taste buds with its melt-in-your-mouth texture and mouthwatering flavors.

Ingredients

• 1.5 kg pork belly
• 30 ml vegetable oil
• 6 cloves garlic, minced
• 4 slices ginger
• 180 ml soy sauce
• 180 ml Shaoxing wine (Chinese rice wine)
• 80 g rock sugar
• 1 cinnamon stick
• 3 star anise
• 5 dried red chilies
• 500 ml water
• Green onions, for garnish
• Toasted sesame seeds, for garnish

Directions

1. Cut the pork belly into bite-sized pieces.
2. Heat vegetable oil in a large pot over medium heat.
3. Add minced garlic and ginger slices, and sauté until fragrant.
4. Add the pork belly pieces and sear until browned on all sides.
5. In a separate bowl, combine soy sauce, Shaoxing wine, and rock sugar. Stir until the sugar is dissolved.
6. Add the sauce mixture to the pot, along with cinnamon stick, star anise, dried red chilies, and water.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2.5 hours, or until the pork is tender and the sauce has thickened.
8. Stir occasionally and skim off any foam or impurities that rise to the surface.
9. Once the pork is tender, remove from heat and garnish with chopped green onions and toasted sesame seeds.
10. Serve hot with steamed rice and enjoy!

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