Hong shao rou (braised pork belly)

Hong shao rou (braised pork belly)

3.4 113 rating

Prep. 10 min

Total 1 h 15 min

4 portions

Ingredients

piece fresh ginger peeled
3 cm
boneless pork belly, rind on cut into pieces (5 cm)
800 g
rock sugar broken into pieces (1-2 cm - see Tips)
50 g
light soy sauce
25 g
dark soy sauce
5 g
Shaoxing wine (Chinese cooking wine)
60 g
water (optional - see Tips)
50 - 80 g
fresh coriander leaves only, for garnishing
2 sprigs

Difficulty

easy

Nutrition per 4 portions

Sodium 2368.1 mg

Protein 161.3 g

Calories 8455.2 kJ / 2013.1 kcal

Fat 131.1 g

Fibre 1.2 g

Saturated Fat 48.8 g

Carbohydrates 52.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Around Asia 72 Recipes
Australia and New Zealand

Made in Taiwan 10 Recipes
Australia and New Zealand

You might also like...

Gu lao rou (sweet and sour pork ribs)

Gu lao rou (sweet and sour pork ribs)

30 min

Ma yi shang shu (sweet potato noodles with pork)

Ma yi shang shu (sweet potato noodles with pork)

20 min

Luo bo gao (radish cakes)

Luo bo gao (radish cakes)

25 h 20 min

Braised pork belly

Braised pork belly

55 min

XO sauce

XO sauce

1 h 50 min

Stewed Pork Belly With Rose Wine

Stewed Pork Belly With Rose Wine

50 min

Chinese vermicelli with prawns and garlic sauce

Chinese vermicelli with prawns and garlic sauce

1 h 15 min

San bei ji (three cup chicken)

San bei ji (three cup chicken)

35 min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1 h 50 min

Lu ji chi (braised chicken wings)

Lu ji chi (braised chicken wings)

25 min

Pork ribs with black bean sauce

Pork ribs with black bean sauce

2 h

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

55 min