Hongshao Rou (Red Braised Pork Belly)
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 700 g pork belly, cubed
- 3 tbsp vegetable oil
- 2 tbsp white sugar
- 350 ml pork or chicken stock
- 1 tbsp minced ginger
- 2 tbsp dark soy sauce
- 50 ml Shaoxing rice wine
- 3 star anise pods
- 4 small spring onions , sliced
Directions
In a medium saucepan , over high heat, heat the oil and sugar together until the sugar melts and turns brown.
Add the cubed pork to the sugar and oil and brown all over.
Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan.
Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.
Remove the lid and add the spring onions.
Boil the sauce until only a thick, dark gravy is left.
The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.
Serve with rice, garnish with sliced spring onion.