Classic Soy Sauce Pork Belly (Hong Shao Rou Style)

Experience the ultimate comfort of soy-glazed pork belly. Sear-rendered until golden and simmered in a savory-sweet sauce, this dish is a classic companion for steaming hot rice.

Ingredients

• 500 g pork belly
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 4 cloves garlic
• 2 stalks green onions
• optional cooking oil

Instructions

1. 1Add pork belly

   

   Heat up the wok until hot, then add the sliced raw pork belly. Stir-fry the meat to begin searing and rendering the fat.

   Tip: Ensure the wok is sufficiently hot before adding the pork to achieve a good sear.
2. 2Sear the pork belly

   

   Continue to stir-fry the pork belly slices in the wok. Sear the meat until the edges are browned and the fat has started to render.

   Tip: Stir frequently to ensure even browning and to prevent the pork from sticking to the wok.
3. 3Drain excess oil

   

   Once the pork belly is seared and has released its fat, use a ladle to carefully drain off the excess rendered oil from the wok.

   Tip: Removing the excess oil helps ensure the dish is not overly greasy.
4. 4Add garlic

   

   Add the garlic cloves into the wok with the seared pork belly. Stir-fry together until the garlic becomes fragrant.

   Tip: Do not burn the garlic; stir-fry just until the aroma is released.
5. 5Season the dish

   

   Pour an appropriate amount of soy sauce and oyster sauce into the wok over the pork and garlic. Stir well until the sauce is aromatic and coats the meat evenly.

   Tip: Adjust the amount of sauce according to your taste preference.
6. 6Add green onions and finish

   

   Finally, add the chopped green onion segments into the wok. Give everything a brief toss to incorporate, then remove from heat and serve.

   Tip: The green onions should be added at the very end to maintain their freshness and color.

Storage & Reheating

Burn It Off

Frequently Asked Questions