Hong Shao Rou (Hunan Style Red Braised Pork Belly)
Chunks of pork belly braised until melting and lacquered in a glossy, savoury sweet sauce.
- Time1 hr 45
- LevelMedium
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the pork in a pan of cold water, bring to the boil and boil for 3 minutes. Drain and rinse off the scum.
3 min - 2
Heat the oil in a wok or wide heavy pan over a medium heat. Add the sugar and let it melt and turn a deep amber, about 3 minutes. Do not walk away, it burns fast.
3 min - 3
Add the pork and turn it in the caramel for 3 to 4 minutes until browned and shiny.
- 4
Add the ginger, spring onions, star anise, cinnamon and chillies, then the tamari and sherry. Stir, then pour in the boiling water.
- 5
Bring to the boil, cover and simmer very gently for 1 hour 15 minutes until the pork is tender enough to cut with a spoon.
75 min - 6
Take off the lid, turn the heat up and boil for 8 to 10 minutes, stirring often, until the sauce is thick and clings to the pork like glaze.
9 min - 7
Serve with steamed rice and a green vegetable.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.