China

Hong Shao Rou (Red-Braised Pork Belly), made with supermarket ingredients

Name: Hong Shao Rou (Red-Braised Pork Belly)
Total time: 55 min
Yield: 2
Cuisine: China
Ingredients: pork belly + 450 g; vegetable oil + 1 tbsp; sugar + 2 tbsp; dark soy sauce + 1 tbsp; Shaoxing wine + 2 tbsp; ginger + 3 slices

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

55 min2 to wash

3 lazy steps

1
Boil 450 g pork belly cut into 2.5 cm cubes in water for 5 minutes, then drain and rinse.
2
Melt 1 tbsp vegetable oil and 2 tbsp sugar in a pot over low heat for 3 minutes until light caramel, then toss in the pork to coat.
3
Add 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp dry sherry, 250 ml water, and 3 slices ginger; cover and simmer on low heat for 45 minutes until tender.

How it's eaten in China

In China, it is often served over plain steamed white rice with boiled eggs simmered in the remaining braising sauce.

Ingredients (serves 2)

pork belly +450 g
vegetable oil +1 tbsp
sugar +2 tbsp
dark soy sauce +1 tbsp
Swap: soy sauce + 1 tbsp + molassses + 1/2 tsp（Color and rich sweetness）
Shaoxing wine +2 tbsp
Swap: dry sherry + 2 tbsp（Replicates deep aroma）
ginger +3 slices

Authentic ingredients in China

skin-on pork belly450 g
rock sugar2 tbsp
light soy sauce2 tbsp
dark soy sauce1 tbsp
Shaoxing wine2 tbsp
fresh ginger3 slices
green onion1
star anise1

Optional authentic touch
Traditional recipes use yellow rock sugar melted slowly for a deeper glaze color, and simmer the pork for over an hour to fully render the fat layer.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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