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–+ servings
sticky meat covered in an authentic Asian sauce
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4.91 stars (10 reviews)

Chinese Braised Pork Belly {Hong Shao Rou with Potatoes}

My family's Hong Shao Rou: pork belly seared in caramelized sugar, then braised with soy sauce, rice wine, and potatoes until the sauce is thick, glossy, and sticky.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Keyword: braised pork belly, chinese food, Chinese pork belly, Chinese recipe, hong shao rou
Servings: 4 -5
Calories: 439kcal
Author: Shuang Shuang Liang

Ingredients

  • 1.5 lb pork belly
  • 2-3 tbsp vegetable oil
  • 1.5 tbsp sugar

Braising liquid

  • 2 tbsp soy sauce low sodium
  • 1 tbsp Lao Chou dark soy sauce
  • 1 tbsp Liao Jiu Chinese cooking rice wine, can be substituted for red wine
  • 1 tbsp oyster sauce
  • 1 tsp salt or to taste
  • 1 1/2 cups boiling water or broth

Aromatics

  • 1 stalk green onion chopped, green and white parts seperated
  • 2 inches of fresh ginger largely sliced
  • 1/4 yellow onion largely chopped (optional)

Optional

  • 2 medium potatoes cubed

Instructions

  • Cut the pork belly into 1 inch-size cubes. Try to make sure there is both meat and fat on each cube. 
  • Add the pork belly into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes. 
    cubes of pork in bowls. one bowl has raw meat, the other one has boiled meat in it
  • 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.
  • Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar. Cook the sugar over medium to high heat, continue to stir to create caramelization for 2-3 min or until the color is amber. Make sure to stir constantly to prevent burning. 
    sugar is being caramelized in oil
  • Add the pork belly in and stir fry for 5 minutes on medium heat.
  • Add ginger, the white part of the green onion (leave the green part for garnish), and the yellow onion (if using any). Stir-fry for another 2-3 minutes. 
  • Add the cubed potatoes and stir well.
    meat, ginger, potatoes, and onions are being pan fried
  • 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. 
  • Close the lid and cook for 25 - 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid. 
  • Garnish with green onion, and enjoy!

Notes

* If you choose to use regular soy sauce, you can add less salt to taste.

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 16g | Protein: 30g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 937mg | Fiber: 1g | Sugar: 4g