Ingredients
500 g pork belly, preferably skin-on
2–3 tablespoons cooking oil
25 g rock sugar or brown sugar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2–3 slices fresh ginger
2 cloves garlic, optional
2–3 tablespoons Shaoxing wine or dry cooking wine
1 star anise
1 small cinnamon stick
2–3 cups water
A small amount of salt, to taste
Spring onion for garnish
Method
Cut the pork belly into medium-sized pieces and rinse or blanch briefly to remove impurities.
Heat a little oil in a heavy pot and lightly brown the pork pieces.
Add the rock sugar and allow it to melt and caramelize gently, without burning it.
Add ginger, garlic, star anise and cinnamon. Stir briefly until fragrant.
Add the light soy sauce, dark soy sauce and Shaoxing wine. Mix well.
Pour in enough water to almost cover the pork. Bring to a boil.
Reduce the heat, cover and simmer gently for about 60–90 minutes, or until the pork is very tender.
Remove the lid and simmer for another 10–15 minutes so the sauce becomes thick, glossy and rich.
Taste and adjust the seasoning. Serve hot with steamed rice and vegetables.
The characteristic glossy reddish-brown sauce comes from the combination of soy sauce, sugar and slow braising.
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Services International Shanghai
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History
The dish in the photograph appears to be Hong Shao Rou (红烧肉), or Chinese red-braised pork belly. It is a famous Chinese dish prepared by slowly braising pork belly with soy sauce, sugar, wine and aromatic seasonings. There are many regional and family variations.
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Wikipédia
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Historical Chinese cooking records describe early slow-cooking techniques dating back many centuries. Shanghai-style Hong Shao Rou later became particularly well known, while Hunan has its own version often associated with Mao-style braised pork.
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Services International Shanghai
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Benefits
Provides protein: Pork supplies protein needed for maintaining muscles and body tissues.
Provides energy: The fat in pork belly makes the dish energy-dense.
Contains some B vitamins and minerals: Pork can contribute nutrients such as vitamin B1, zinc and selenium.
Collagen-rich skin: When skin-on pork belly is slowly braised, the skin develops a soft, gelatinous texture due partly to collagen.
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The Woks of Life
However, this is a rich dish and should be eaten in moderation. Pork belly is relatively high in fat and saturated fat, while soy sauce can contribute substantial sodium.
Nutrition
Nutrition varies considerably with the amount of pork, sauce and sugar used. As one published recipe example, one serving contains approximately:
Nutrient Amount
Calories 443 kcal
Protein 9 g
Fat 52 g
Saturated fat 17 g
Carbohydrates 4 g
Cholesterol 61 mg
Sodium 411 mg
These figures are recipe-specific rather than universal; trimming fat and changing the serving size will significantly alter the nutritional values.
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The Woks of Life
Conclusion
Chinese red-braised pork belly is a classic example of how slow cooking transforms a simple cut of meat into a tender, aromatic and glossy dish. Its combination of sweet, savory and rich flavors makes it especially satisfying with steamed rice and vegetables. Because it is high in fat and energy, enjoying it as an occasional dish alongside vegetables and other lighter foods is a balanced approach.