CHINESE BRAISED PORK BELLY {HONG SHAO ROU} STORY - Shuangy's Kitchensink CHINESE BRAISED PORK BELLY {HONG SHAO ROU} STORY - Shuangy's Kitchensink

CHINESE BRAISED PORK BELLY  {HONG SHAO ROU}

THIS CHINESE BRAISED PORK BELLY RECIPE, HONG SHAO ROU, IS PACKED WITH AUTHENTIC CHINESE FLAVORS. THE PORK BELLY IS JUICY AND UMAMI. IT MELTS IN YOUR MOUTH, BUT WITHOUT THE GREASY TASTE. I PROMISE THIS CHINESE BRAISED PORK BELLY RECIPE IS EASY TO MAKE AND I WILL SHOW YOU EXACTLY HOW TO DO IT!

-Pork belly -Vegetable oil -Sugar -Soy sauce (low sodium) -Lao Chou (dark soy sauce) -Liao Jiu -Oyster sauce -Salt or to taste -Boiling water or broth -Green onion -Fresh ginger -Yellow onion -Medium potatoes, cubed(Optional)

INGREDIENTS:

Cut the pork belly into 1 inch-size cubes. Add the ribs into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes.

STEP 1

Using a strainer or spoon, remove the scum (or the foam) on top. Drain the pork belly using a strainer. Pat the pork belly dry with a paper towel.

STEP 2

Heat the oil in a wok  until shimmering and then add the sugar.

STEP 3

Cook the sugar over medium to high heat, continue to stir to create caramelization until the color is amber. Make sure to stir constantly to prevent burning.

STEP 4

Add the pork belly in and stir fry . Add ginger, the white part of the green onion, and the yellow onion. Sir-fry for another 2-3 minutes. Add the cubed potatoes and stir well.

STEP 5

Add 1.5 cups of boiling water, soy sauce, Lao Chou (dark soy sauce), Liao Jiu (rice wine), oyster sauce, and salt to the pot.

STEP 6

Give this recipe a try! Tap the link for the full recipe details.