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China, Asia · Red-Braised Pork Belly (Hong Shao Rou)

Red-Braised Pork Belly Bao with Peanut Crumble and Quick Pickles

Thin slabs of pork belly braised in a sticky red-braise glaze, tucked into fluffy bao buns with tangy cucumber pickles and sweet peanut crumble.

ServingsServes 2
Total cooking time1 h 10 min
DifficultyMedium
About servingsThe sugar is very hot during the caramel stage. Keep your hands clear.

Method

  1. Thinly slice the cucumber on the diagonal and toss with the rice vinegar, sugar and salt. Leave for 15 minutes and squeeze lightly just before serving.

    Add in this stepCucumber ½Rice vinegar 2 tspSugar (for the pickles) 1 tspSalt (for the pickles) 1 pinch

  2. Cut the pork belly into slabs 1 cm thick and about 8 × 4 cm. Heat the oil in a 26 cm frying pan and brown the slabs on medium heat for on both sides. Pat them dry first, as wet meat makes the oil spit. Lift out the pork and leave just 1 tablespoon of fat.

    Add in this stepPork belly, cut 1 cm thick 300 gNeutral oil 1 tbsp

    medium heat

  3. Add the rock sugar and melt it on low heat for ; once it turns amber, return the pork and coat both sides in caramel. Add the pork the moment it colours so the sugar doesn't burn.

    Add in this stepRock sugar (or white sugar) 20 g

    low heat

  4. Pour in the Shaoxing wine so it sizzles, then add the light and dark soy sauce, star anise, ginger and hot water. Once it boils, cover and braise on medium-low heat for , turning once halfway. It is ready when a chopstick cuts the pork easily.

    Add in this stepShaoxing wine (or dry sherry) 2 tbspLight soy sauce 4 tspDark soy sauce 1 tspStar anise 1Slices of fresh ginger 3Hot water 350 ml

    medium-low heat

  5. Uncover, remove the star anise and ginger, turn up to medium-high heat and reduce for until the sauce is sticky and clings to the pork. Keep turning at the end so it doesn't catch.

    medium-high heat

  6. Bring water to a full steam in a steamer pot, line a 24 cm steamer basket with baking paper and steam the bao buns on high heat for until soft and fluffy. If using rolls, split and warm them briefly in a dry pan instead.

    Add in this stepFolded bao buns (frozen) or soft white rolls 4

    high heat

  7. Crush the peanuts coarsely in a bag with a rolling pin and mix with the sugar to make the crumble. Open each bun, add one or two slices of pork and a little sauce, then top with pickles, peanut crumble and coriander. Serve straight away.

    Add in this stepRoasted peanuts 2 tbspSugar (for the crumble) 1 tspCoriander leaves 2 tbsp

Cook's tip

The pork tastes even better braised a day ahead and reheated. Swap the coriander for spring onion if you prefer. A drizzle of sriracha is a good match if you like heat.

Cooking it at camp

Braise the pork at home and carry it in a sealed container. At the campsite, reheat it in a pan to re-glaze, and warm the buns wrapped in foil on the grill. Kids love them.