Chinese Red-Braised Pork Belly

Hong shao rou, the Shanghai-style classic: cubes of pork belly simmered in caramelized rock sugar, rice wine and soy until the fat turns wobbly and the meat melts. The sauce reduces to a sticky amber glaze that clings to every layer. Serve it with a big pot of steamed rice and nothing fancy.

Prep

15 min

Cook

2 hr

Total

2 hr 15 min

Serves

4

Level

Medium

Cuisine

Chinese