Authentic Hong Shau Rou (Red Braised Pork)

Follow our step-by-step guide on how to make Authentic Hong Shau Rou (Red Braised Pork).

1. Step 1

   Start by bringing a pot of water to a vigorous boil.

2. Step 2

   Once boiling, introduce the sliced pork belly and let it cook for about five minutes until it softens.

3. Step 3

   Drain the pork and allow it to cool for five to ten minutes until it's easy to handle, then chop it into 2-inch pieces.

4. Step 4

   In a spacious pot, warm the vegetable oil over medium-low heat.

5. Step 5

   Toss in a cinnamon stick and a star anise, frying them for roughly 30 seconds until their aromas fill the air.

6. Step 6

   Next, add the pork belly chunks, followed by a splash of light soy sauce, a drizzle of Shaoxing rice wine, a touch of dark soy sauce, a sprinkle of sugar, and the peeled garlic cloves.

7. Step 7

   Lower the heat to a gentle simmer, stirring occasionally.

8. Step 8

   If the sauce thickens too quickly, feel free to add a bit of water.

9. Step 9

   Allow the mixture to cook until the pork becomes tender, which should take about 50 minutes.

10. Step 10

    As the cooking time nears its end, increase the heat slightly and let it simmer until the sauce transforms into a sticky glaze, taking about another 10 minutes.

11. Step 11

    Before serving, remember to remove and discard the cinnamon stick and star anise.

12. Step 12

    Enjoy this rich and flavorful dish that brings warmth to any table.