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David Jamal

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Wednesday 16 July 2025 20:19:56 GMT

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This is how to make one of the most incredible yet simple Chinese dishes - hong shao rou (红烧肉) also known as red braised pork belly. It’s one of the many dishes I would watch my popo cook away in her wet kitchen back in Malaysia and reminds me of home so much. Let the pork belly braise for at least an hour, the meat will fall off the fat and when you serve it with a bowl of hot, steamed rice and some of the sauce, it’s genuinely one of the best meals you could ever have. I always make sure to restock on my meats when I visit @costco_uk , the quality is so so good Note: use the measurements below as a general guideline, but keep in mind that the taste and consistency of sauces can vary between brands. I’ve found that both light and dark soy sauces in the UK (even those from Chinese brands) tend to be thinner and saltier compared to those in Malaysia Serves 4 750g pork belly 30g ginger 6 spring onions 3 star anise 2 cinnamon sticks 4 bay leaves 50g rock sugar 3 tbsp light soy sauce 2 tbsp dark soy sauce 2 tbsp oyster sauce 3 tbsp Shaoxing wine 1 1/2 tbsp red fermented bean curd 2 tbsp sesame oil 750ml water Vegetable oil, for frying Slice the pork belly into 3cm pieces. Thinly slice the ginger. Separate the white and green parts of the spring onions. Thinly slice the greens and set aside for garnish. Blanch the pork belly in boiling water for 2–3 minutes with half the spring onion whites and half the ginger slices to remove impurities. Transfer the pork to an ice bath, then drain and pat dry with a paper towel. Crush the rock sugar in a pestle and mortar. Heat 2 tablespoons of oil in a wok over medium-low heat. Add the rock sugar and cook until melted and lightly caramelised. Add the pork belly, the remaining spring onion greens and ginger slices, star anise, cinnamon stick and bay leaves. Add all the sauces and water. Stir well, bring to a gentle boil, then reduce to low heat. Cover and simmer for about 1 hour, until the pork is tender, glossy and juicy. Remove the pork, turn the heat high and cook the sauce until reduced. Add the pork back in and stir gently until evenly coated. #hongshaorou

This is how to make one of the most incredible yet simple Chinese dishes - hong shao rou (红烧肉) also known as red braised pork belly. It’s one of the many dishes I would watch my popo cook away in her wet kitchen back in Malaysia and reminds me of home so much. Let the pork belly braise for at least an hour, the meat will fall off the fat and when you serve it with a bowl of hot, steamed rice and some of the sauce, it’s genuinely one of the best meals you could ever have. I always make sure to restock on my meats when I visit @costco_uk , the quality is so so good Note: use the measurements below as a general guideline, but keep in mind that the taste and consistency of sauces can vary between brands. I’ve found that both light and dark soy sauces in the UK (even those from Chinese brands) tend to be thinner and saltier compared to those in Malaysia Serves 4 750g pork belly 30g ginger 6 spring onions 3 star anise 2 cinnamon sticks 4 bay leaves 50g rock sugar 3 tbsp light soy sauce 2 tbsp dark soy sauce 2 tbsp oyster sauce 3 tbsp Shaoxing wine 1 1/2 tbsp red fermented bean curd 2 tbsp sesame oil 750ml water Vegetable oil, for frying Slice the pork belly into 3cm pieces. Thinly slice the ginger. Separate the white and green parts of the spring onions. Thinly slice the greens and set aside for garnish. Blanch the pork belly in boiling water for 2–3 minutes with half the spring onion whites and half the ginger slices to remove impurities. Transfer the pork to an ice bath, then drain and pat dry with a paper towel. Crush the rock sugar in a pestle and mortar. Heat 2 tablespoons of oil in a wok over medium-low heat. Add the rock sugar and cook until melted and lightly caramelised. Add the pork belly, the remaining spring onion greens and ginger slices, star anise, cinnamon stick and bay leaves. Add all the sauces and water. Stir well, bring to a gentle boil, then reduce to low heat. Cover and simmer for about 1 hour, until the pork is tender, glossy and juicy. Remove the pork, turn the heat high and cook the sauce until reduced. Add the pork back in and stir gently until evenly coated. #hongshaorou

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