Grandma’s Braised Pork Belly (Chinese Hong Shao Rou)

Grandma’s Braised Pork Belly (Chinese Hong Shao Rou)

Based on 1 ratings
Life is Aroma

Life is Aroma

Community member

"Favourite Recipe "

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
pork belly
stalks
Spring onions
10 g
Ginger
20 ml
soy sauce
10 g
rock sugar
5 ml
oil
  • Step 1/4

    Fry Gingers and Spring Onions in the oil until brown, (approx 2 mins on medium heat); add rock sugar in until a nice caramelised colour, put aside.
    • stalks Spring onions
    • 10 g Ginger
    • 10 g rock sugar
    • 5 ml oil

    Fry Gingers and Spring Onions in the oil until brown, (approx 2 mins on medium heat); add rock sugar in until a nice caramelised colour, put aside.

  • Step 2/4

    • 250 g pork belly

    Chop pork belly into bite size, add into the pan that was used for frying gingers. Fry into golden, takes about 5 mins and keep turning!!

  • Step 3/4

    • 20 ml soy sauce

    Add back the step 1 ingredients, fry with the pork to merge the favouring. Then add soy sauce to colour! Finally boil some water to cover all meat, turn heat into slow and braise for 30 mins

  • Step 4/4

    When 30 mins is done, turn heat back up to high and reduce the jus! Then start plating and enjoy!

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