Lazy Weekends · Chinese
Hong Shao Rou
Red-braised pork belly cooked down in caramel, soy and Shaoxing until the cubes are jiggling and the sauce is thick enough to glaze them.
Why This Works
Caramelizing the sugar prior to adding liquids introduces a sophisticated bitter-sweet depth that balances the richness of the pork belly. The slow braising process renders the collagen into luxurious gelatin, creating a natural, glossy emulsion that clings perfectly to the meat without the need for additional starches.
The Upgrade
Braise it a day ahead, chill, lift off the fat cap and reheat. The pork firms up, the sauce intensifies, and the dish stops being greasy.
Chef's Secret
Michelin TechniqueAdd hot water to the pot, never cold. Cold liquid shocks the pork proteins tight and the belly ends up firm instead of melting.
Ingredients
Total time including resting: 135 min
Directions
Blanch the pork cubes in boiling water for 3 minutes to remove impurities, then drain and set aside.
3 minHeat the oil and rock sugar in a heavy pot over medium heat, swirling until the sugar melts into an amber caramel.
5 minAdd the pork to the caramel, tossing for 2 minutes to coat the cubes evenly, then deglaze the pot with Shaoxing wine.
3 minAdd the soy sauce, ginger, scallions, star anise, cinnamon, and hot water to the pot.
1 minBring to a simmer, cover, and braise until the pork is tender enough to be pierced by a chopstick.
75 minUncover and increase heat to reduce the sauce for 20 minutes, basting the pork until the liquid turns into a syrupy glaze.
20 minWine Pairing
Amarone della Valpolicella
Red Wine
The BottleAllegrini Amarone della Valpolicella Classico
Few dishes are rich enough for Amarone, but braised belly in caramel is one. The wine's dried-cherry sweetness matches the glaze while its considerable structure and alcohol cut clean through the fat.
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