Hong Shao Pork Belly
by
Mapu
Super delicious pork belly cooked in a taiwanese aromatic broth. Never boring. It can be served with a variety of side dishes such as steamed or stir-fried vegetables, rice, noodles, pickled vegetables or eggs.
The use of spices such as star anise and sichuan pepper bring a unique aromatic profile and represent the palette of Taiwanese flavors. Combined with the textural contrasts of the pork belly it's a home run!
- Level
Advanced
- Cooking
3h+
- Overral
4h+
- Ready
Pork Belly
1½ kgSliced Ginger
⅓ cupCut Scallion
50gDark Soy Sauce
½ cupSalt
2gWater
400ml
Taiwanese Aromatic Broth
Unpeeled Ginger
⅓ cupScallion
8Unpeeled Garlic
8 clovesStar Anise
8Sichuan Pepper
1tbspSoy Sauce
400mlCachaça
200mlWhite Sugar
100gWater
400mlVegetable Oil
½ tbsp
Pork Belly
1½ kgSliced Ginger
⅓ cupCut Scallion
50gDark Soy Sauce
½ cupSalt
2gWater
400ml
Taiwanese Aromatic Broth
Unpeeled Ginger
⅓ cupScallion
8Unpeeled Garlic
8 clovesStar Anise
8Sichuan Pepper
1tbspSoy Sauce
400mlCachaça
200mlWhite Sugar
100gWater
400mlVegetable Oil
½ tbsp
Hong Shao Pork Belly
Mapu
Slice ⅓cup of ginger
Add ½tbsp of vegetable oil to a saucepan over medium heat
Add 8 scallions
Add the sliced ginger
Add 8 cloves of garlic. Mix ingredients to cook them evenly
Add 1tbsp of sichuan pepper
Add 8 star anise. Stir to evenly cook them
Add 400ml of soy sauce
Add 200ml of cachaça
Add 100g of sugar
Add 400ml of water. Stir to combine
Simmer for 30m to infuse the flavors
Turn off the heat. Let the broth cool in the pan for 20m
Strain. The Taiwanese aromatic broth is ready
Fill half of a large pot with water over medium heat. Bring to simmer
Submerge 1½kg of pork belly in the boiling water
Add ⅓cup of sliced ginger and 3 scallions cut in half. Simmer for 20m to pre-cook the pork belly and remove any impurities
Turn off the heat and let the pork belly rest in the water for 30m. Drain it and place it on a tray
Burn off any residual hair
Cut the pork belly into 6cm x 2cm pieces
Arrange the slices in layers in a medium pot
Add 1tsp of salt
Add ½cup of dark soy sauce
Cover the pork belly pieces with 1L of the Taiwanese Aromatic Broth
Simmer the pork belly for 1h30m until it is very tender
Transfer the pork belly slices to a serving bowl and finish with the cooking broth. The hong shao pork belly is ready
Enjoy it with rice, pasta or try it in the Gua Bao!