Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, hong shao rou (red braised pork). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Hong Shao Rou is a Chinese classic. The tender, juicy pork is coated in a glossy sauce that is sticky, savory, sweet, and full of fragrance. However, all of them use the red braise cooking method to give the pork a glossy caramelized char.
Hong Shao Rou (Red Braised Pork) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Hong Shao Rou (Red Braised Pork) is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have hong shao rou (red braised pork) using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Hong Shao Rou (Red Braised Pork):
- Get 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
- Prepare 3 tablespoons white wine/shaoxing wine/sherry
- Get 2 tablespoon light soy sauce
- Take 3 teaspoon dark soy sauce
- Take 300 ml water/top up as needed
- Prepare 1 Spring onions
- Prepare 3 Cloves Garlic minced
- Prepare 5 good slices of pealed ginger root
- Take 2 star anise
- Prepare 1 rock of sugar/handful of brown sugar
And others not so similar but really good are Cantonese roast pork belly and Twice cooked pork belly. The list goes on, but since I'm from Shanghai, I like to cook the original, un-embellished Shanghai-style version. Red braised pork belly is a very classic, famous dish in China. It not only preserves the flavors of the pork, but also allows the fat to come out when it's stir fried so that it's really fragrant but not greasy.
Instructions to make Hong Shao Rou (Red Braised Pork):
- Image of Ingredients
- Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil.
- Once it starts to boil remove the meat.
- Drain the the pork.
- Clean off any residue.
- Cut the belly into 3/4-inch thick pieces.
- Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown.
- Add the meat and make sure to cover it with the oil and sugar.
- Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water.
- The spices.
- Add the spices to the dish and cover with a lid and simmer/braise for 3 hours.
- After an hour check to see if you need to add more water, Add 200mls every hour if needed.
- An hour before serving add a good hand full of brown sugar or a block of rock sugar.
- Finished - Remove the ginger, star anise and spring onions.
- Serve with rice and chopped green onions
This traditional braised pork belly dish is a crowd-pleaser for any special occasion. This is a part of our Chinese New Year menu with chef Simone Tong. The recipe teaches how to cook the Red Braised Pork, Hong Shao Rou in Chinese, in the way of stewing, which is a Pick out the star anise, cinnamon, dried orange peel, dried chili peppers and myrcia. Turn off the heat and dish up. Hong Shao Rou - Red Braised Pork.
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