Learn how to make Chinese Stewed Pork (Hong Shao Rou) at home. This sweet, savory dish is full of rich flavor and tender pork belly.
This dish features a tasty egg soaked in a combination of soy sauce and anise broth. You may have grown up eating it with big bowls of rice, and now learn how to make it. You’re lucky to have been introduced to this cuisine—it’s quickly become one of your favorites! Just remember, the kind of soy sauce you use will change how much water you need to add. Find out how to make Chinese Stewed Pork (Hong Shao Rou).
Chinese Stewed Pork (Hong Shao Rou)
Course: entrée
Cuisine: Chinese
Yield: 3 servings
Cooking Time: 2 hours, 30 minutes
Total Time: 2 hours, 30 minutes
Ingredients
- 1/2 kg Pork belly with skin +
- Canola oil
- 1:4 Soy sauce: water
- 2-3 Star anise
- 3 bunches of Green onions
- 2-3 Dried chili pepper
- Dried orange peel
- 1″ Rock sugar
- 1″ Ginger, sliced (optional)
- 4+ Medium-cooked eggs (optional)
Steps
- Remove the skin from the pork belly and place it in a heavy-bottomed pot.
- Place pork belly in the pot and cover with water.
- Bring water to a boil to cook out the blood.
- Drain pork+skin and dispose of water.
- Slice pork belly into bite-sized pieces.
- In the same pot, heat oil over medium-high heat.
- Brown pork belly on all sides.
- Add pork skin and remaining ingredients, except for the eggs. Make sure the broth completely covers the pork belly.
- Bring broth to a boil and reduce heat to low. Simmer for 1-2 hours, covered.
- Peel medium-cooked eggs. Remove pot from heat.
- Place eggs in broth and let steep until ready to eat.
- Serve pork and stewed egg over rice or with freshly-made steamed buns (mantou).
- The type of soy sauce you use will affect the ratio of water. If you use a low-sodium soy sauce, the 1:4 soy sauce: water ratio should be acceptable.
- If you use regular, however, you may need to increase the amount of water. Be sure to taste the broth. If you are worried, start with a 1:5 ratio and then add soy sauce as desired.
