Chinese Braised Pork Belly Rice (Hong Shao Rou Rice Bowl)

Yield

3–4 servings

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Ingredients

Pork Belly

• 700 g (1.5 lb) pork belly, cut into 3–4 cm cubes

• 4 slices ginger

• 3 cloves garlic

• 2 scallions (white part)

Braising Sauce

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce (for color)

• 2 tbsp oyster sauce

• 3 tbsp Shaoxing wine (or dry sherry)

• 2 tbsp rock sugar (or brown sugar)

• 2 cups water or chicken broth

• 1 star anise

• 1 cinnamon stick (optional)

• ½ tsp white pepper

To Serve

• Steamed white rice

• Sliced scallions for garnish

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Instructions

Step 1 – Blanch the Pork

1. Place pork belly in a pot with cold water.

2. Bring to a boil and cook 3–5 minutes to remove impurities.

3. Drain and rinse under warm water.

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Step 2 – Caramelize the Sugar

1. Heat 1 tbsp oil in a pot over medium heat.

2. Add rock sugar and cook until melted and amber colored.

3. Add pork belly and toss to coat with caramel.

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Step 3 – Sear Aromatics

Add ginger, garlic, and scallions.
Stir-fry for 1–2 minutes until fragrant.

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Step 4 – Braise the Pork

Add:

• Soy sauce

• Dark soy sauce

• Oyster sauce

• Shaoxing wine

• Water/broth

• Star anise & cinnamon

Bring to a boil, then reduce heat to low.
Cover and simmer 45–60 minutes until pork is tender.

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Step 5 – Reduce the Sauce

Uncover and simmer another 10–15 minutes until sauce thickens and becomes glossy.

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Step 6 – Serve

Serve pork belly over hot steamed rice and garnish with sliced scallions.

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Tips

• The longer it braises, the more tender and flavorful it becomes.

• A clay pot enhances flavor but a regular pot works fine.