Chinese Braised Pork Belly AKA Hong Shao Rou 红烧肉

Chinese Braised Pork Belly aka Hong Shao Rou has a perfect balance of sweet and savoury taste, slow-cooked over low heat, allowing seasonings to penetrate the meat. This dish is flavourful and goes well with steamed rice.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

320g Pork Belly 

6 cloves Garlic

10pcs Shiitake Mushrooms (optional)

1 stalk Spring Onion

1 Thumb-size Ginger

1 tbsp Shao Xing Hua Tiao Wine

Some oil for cooking 

Some Water

Sauce:

55g Light Soy Sauce

35g Rock Sugar (crushed)

25g Black Vinegar

1 tbsp Shao Xing Hua Tiao Wine 

1/4 tsp Dark Soy Sauce 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Blanch the pork belly with ginger, spring onion(white part) and cooking wine. Slice the pork belly and set aside.

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Heat some oil in a wok and stir-fry the garlic until aromatic. Add the pork belly and stir-fry with rock sugar until slightly caramelised. Add sauce, water and mushrooms, if using. 

3. Cover and simmer until the pork is tender and the sauce has thickened (about 2 hours or longer). Garnish with spring onion (green part) and serve warm with steamed rice, porridge or noodles. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!