Chinese braised pork belly | Pork Recipes | Low & Slow Pan cooking | Big Green Egg

Chinese Red Braised Pork

By Big Green Egg

A sticky, tender pork belly dish, said to have been one of Chairman Mao's favourite dishes

OVERVIEW

Hong Shao Rou, or Red Braised Pork Belly, is a popular Chinese dish enjoyed across the country’s vast mainland. Chunks of fatty, flavour-packed pork are rendered sticky and gelatinous in a braising liquid of star anise, rice wine, soy sauce and sugar.

The following method shows you how to cook the entire dish on your Big Green Egg, cooking directly at a higher heat (to caramelise the meat), then lowering the temperature and adding the ConvEGGtor for indirect slow cooking. If you are short on time, or are not confident bringing the temperature down, set the EGG to 120°C and complete the first step on your kitchen hob.

METHOD

Add the oil to a wok, then add the sugar. Cook until melted but not burnt, stirring regularly – about 10 minutes. Add the pork, coat in the sugar and cook for a further 10 minutes, stirring regularly.

prepare the pork belly cook in the wok

Bring the temperature down to 120°C, add the rest of the ingredients and cook for 2.5 hours until the sauce is reduced and the pork is fall-apart tender.

stick pork belly

Serve with rice and pak choi.

You might also like

  • Available now
Cooking on the Big Green Egg
MiniMax Big Green Egg | Portable Charcoal Kamado Barbecue

Cooking on the Big Green Egg

£ 25

For XL, L, M

  • BEST SELLER
  • ESSENTIAL
Place and remove the ConvEGGtor with ease. Also works with the Two Piece Multi-Level Rack to the ConvEGGtor Basket for multi-level cooking.
ConvEGGtor Basket

ConvEGGtor Basket

From

£ 87

For L, XL

  • BESTSELLER
Oval Enamelled Cast Iron Dutch Oven (5.2L)
Cast Iron Enamelled Dutch Oven Lid

Enamelled Dutch Oven

£ 185

For L, XL

    Cast Iron Dutch Oven

    Cast Iron Dutch Oven

    £ 78

    Not for you?

    Back to Low & Slow recipes