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Braised Pork with Soy and Wine (红烧肉 (Hóngshāo Ròu))

sjfegan

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4
Servings

Ingredients

  • 800g Pork belly, cut into chunks
  • 120ml (1/2 cup) Soy sauce
  • 120ml (1/2 cup) Rice wine
  • 2 tbsp honey
  • 3 slices fresh ginger
  • 2 star anise
  • 480ml (2 cups) Water

Method

  1. Blanch the pork belly chunks in boiling water for 3–4 minutes to remove impurities; drain and rinse.
  2. Combine the blanched pork with the soy sauce, rice wine, honey, ginger, star anise and water in a heavy pot.
  3. Bring to a boil, then reduce to a low simmer, cover, and cook for 1.5–2 hours, stirring occasionally, until the pork is very tender and the sauce has reduced and thickened.
  4. Remove the ginger and star anise before serving hot with grain or rice.

Introduction: Pork belly slowly braised in soy sauce and rice wine until deeply tender and glossy, a dish with roots reaching back into ancient Chinese cooking practice.

Cultural Background: Braising meat slowly in fermented soy and wine reflects some of the earliest recorded Chinese culinary techniques, this rich, savoury preparation representing a dish of relative luxury reserved for those with access to meat.

Tips: Blanching the pork first removes impurities and results in a cleaner-tasting braise. Simmer low and slow for the full time — this patient cooking is what develops the dish’s deep, glossy richness.

Variations: Add a few hard-boiled eggs to the braise in the final 30 minutes to absorb the sauce. Adjust the honey for a more or less pronounced sweetness.

Storage: Refrigerate in an airtight container for up to 4 days; the flavour often improves the next day.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.

Nutrition: Per serving (approx.): 480 kcal, 24 g protein, 38 g fat, 10 g carbohydrate.

FAQs:

Q: How old is red-braised pork as a technique?

A: Braising meats in soy-based liquids has roots in ancient Chinese cooking practice, with the specific dish evolving over centuries into the version enjoyed today.

Q: Was pork commonly eaten in ancient China?

A: Pork was an important meat, though it was more accessible to those with greater means; grains and vegetables formed the bulk of the ordinary diet.

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