Chinese Food

Hong Shao Rou Recipe—(Red Braised Pork Belly)

A staple in Chinese cooking, this dish is very easy to make and quite delicious. It’s a good date night meal because it only takes about 40 minutes start to finish!

The “taiwanese red braised pork belly” is a Taiwanese dish that consists of red braised pork belly. The meat is usually served with rice and pickled vegetables.

Chinese The “main dish” for a family dinner or gathering is red braised pig belly. In Chinese, this dish is also known as Hong Shao Rou. “Hong” denotes the gorgeous red hue, while “Shao” denotes the braising technique. This article will outline the fundamental procedures for preparing the best Hong Shao Rou at home.

Although there are a few stages involved in making red braised pork belly, it is rather beginner-friendly. Little talent is necessary. No matter how talented the chef, I can only eat 2 cubes of this dish, which most restaurants would characterize as “fat but not greasy.” There is still a lot of fat in it. Serving your Hong Shao Rou with a cold salad, such as a smashed cucumber salad, is a wise move.

Regarding the components

Pork belly, also known as Wu Hua Rou, is a staple of Chinese cooking. I’ve used pig belly in several meals, including crispy pork belly and twice-cooked pork. Depending on the kind of pig, the amount of fat in pork belly may vary. So if you like, you may choose slimmer components.

Regarding the versions

Although there are many variations of Hong Shao Rou, several places claim to provide the finest original version. In a previous piece, I described Chairman Mao’s red braised pork belly, a dish famous in central China that uses spice to improve flavor and get rid of the meat’s peculiar taste. In this variation, which is more common in Southern China, we exclude any form of spice. And I used a number of innovative techniques to give the meal a rich scent without any off tastes.

red braised pork belly|chinasichuanfood.com

Culinary Note

  • Other than black soy sauce, caramelized sugar is where this dish gets its original hue. This kind of coloring is referred to as sugar coloring (). Oil or water may be used to create sugar color. In addition to adding color, caramelized sugar has wonderful, distinctive tastes. Some of the simple home versions would advise against preparing caramelized sugar since, if burned, it could impart a bitter taste. The caramelized version is my favorite. Numerous new and unique chemicals with a deeper taste and dark color are produced when sugar is caramelized. Be cautious, however, and remove the sugar from the fire as soon as it becomes amber.
  • If the skins have any remaining hair, searing them at the beginning may assist to get rid of the flavor and improve the texture of the food after it has been cooked. But take care to avoid being burned.
  • If at all feasible, choose yellow rock sugar over white rock sugar or normal white sugar since it has more tastes and a more tolerable level of sweetness.

Instructions

Place the pork belly, skin-side down, in a heated wok or pan. Move the skin on the wok’s surface with your hand until it is practically scorched. Wash well to remove any traces of the seared material. The pig belly was then divided into 2 cm cubes.

red braised pork belly|chinasichuanfood.com

Put the pork belly chunks in a big saucepan with adequate water. Cooking wine, Sichuan peppercorn, scallion, and ginger should be added. Sichuan peppercorn is an unusual flavor killer that I strongly suggest using when blanching meat. Bring to a boil, then simmer for an additional 5 minutes. Remove the pork belly, if required, and wash it. In the video, I wash it in the hot water. Drain and set aside.

red braised pork belly|chinasichuanfood.com

Pork belly cubes should be seared for 4-5 minutes in a wok. where the bottom will have an oily coating. Cubes of pork belly should be removed. Additionally, just add 1 tablespoon of oil to the pan; save the rest for additional vegetable stir-fries.

red braised pork belly|chinasichuanfood.com

Add the crushed yellow rock sugar and lower the heat of the burner. Fry on a very low heat for the duration. The sugar melts first, then becomes yellow, and ultimately becomes amber.

red braised pork belly|chinasichuanfood.com

Add the cubes of pork belly as it begins to bubble. Mix quickly. Add light soy sauce, scallion, and ginger that has been crushed to the heated water that will cover the pork belly.

red braised pork belly|chinasichuanfood.com

Utilizing a moderate heat, cover and simmer for one hour. Verify the stage’s suppleness. The sauce will thicken when the heat is increased, the cover removed. Grab the ginger and scallion and throw them away. They have completed their assignments. Add around 1/2 tablespoon of black vinegar or lemon juice, which is optional but strongly advised. This increases the fragrance. There was no aftertaste of sourness.

red braised pork belly|chinasichuanfood.com

The pork belly now seems to be quite simple, but that’s okay. As the sugar is heated, the pork cubes will transform into something quite appetizing. To prevent partly overheating in the last few minutes, keep pressing and rearranging the pork pieces. When the pork belly is well-colored and the oil at the bottom starts to become translucent, it is time to turn it down. Serve warm!

red braised pork belly|chinasichuanfood.com

How to heat HongShaoRou up again

Reheating often is not a wise decision. I advise steaming under cover. This may preserve the tastes and texture to the greatest extent.

red braised pork belly|chinasichuanfood.com

red braised pork belly|chinasichuanfood.com

Hao Shao Rou (Red Braised Pork Belly)

Hong Shao Rou: Chinese Red Braised Pork Belly

Course: Principal Dish

Chinese cuisine

Keywords: Pork Belly, Braised

6 portions

443 kilocalories

Writer: Elaine

Ingredients

  • 500 g of pork belly, sliced into about 2-inch chunks

the hog belly being boiled

  • Cooking wine, 1 tablespoon
  • 1 piece of crushed ginger
  • 4 slices of scallions
  • 10 optional Sichuan peppers

Simmering and Frying

  • If you have huge chunks of yellow rock sugar, break them up into 1/4 cup.
  • Light soy sauce, 3 tablespoons
  • pieces cut from 2 scallions
  • 4 green onions, 1 of which was finely sliced for garnish and the other three were left whole.
  • whenever necessary, cover the pork cubes with hot water.
  • optional 1/4 tbsp. black vinegar or apple vinegar

Instructions

  1. Care for the Skin Place the pork belly, skin-side down, in a heated wok or pan. Move the skin on the wok’s surface with your hand until it is practically scorched.

  2. Wash well to remove any traces of the seared material. The pig belly was then divided into 2 cm cubes.

  3. Blanch the Pork| Put the pork belly chunks in a big saucepan with adequate water. Cooking wine, Sichuan peppercorn, scallion, and ginger should be added. Sichuan peppercorn is an unusual flavor killer that I strongly suggest using when blanching meat. Bring to a boil, then simmer for an additional 5 minutes. Remove the pork belly, if required, and wash it. In the video, I wash it in the hot water. Drain and set aside.

  4. Sear the cubes| Pork belly cubes should be seared for 4-5 minutes in a wok. where the bottom will have an oily coating. Cubes of pork belly should be removed. Additionally, just add 1 tablespoon of oil to the pan; save the rest for additional vegetable stir-fries. Add the crushed yellow rock sugar and lower the heat of the burner. Fry on a very low heat for the duration. The sugar melts first, then becomes yellow, and ultimately becomes amber. Once it bubbles, add the pork belly cubes in. Quickly mix.

  5. Simmering| Cover the pork belly with boiling water and add light soy sauce, scallion, and ginger that has been roughly chopped. Utilizing a moderate heat, cover and simmer for one hour. Verify the stage’s suppleness.

  6. Take the Color The sauce will thicken when the heat is increased, the cover removed. Grab the ginger and scallion and throw them away. They have completed their assignments. Add around 1/2 tablespoon of black vinegar or lemon juice, which is optional but strongly advised. This increases the fragrance. There was no aftertaste of sourness.

  7. Slow down the fire after most of the liquid has evaporated. To prevent partly overheating in the last few minutes, keep pressing and rearranging the pork pieces. When the pork belly is well-colored and the oil at the bottom starts to become translucent, it is time to turn it down. Scatter scallions over top and serve hot.

YouTube Recipe

Cookbook Notes

When adding boiling water to the sugar sauce, use caution. However, you must swiftly and without hesitation pour the whole amount of water.

Nutritional data

Hao Shao Rou (Red Braised Pork Belly)

Per-Serving Amount

443 calories 396 Calories from Fat

daily value in percentage

44g68% of it is fat.

16g of saturated fat at 100%

5g of polyunsaturated fat

21g of monounsaturated fat

60 mg/20% of cholesterol

442 mg of sodium 19%

Potassium content: 210 mg/6%

2g1 of it is from carbohydrates

14% of it is fiber.

1g1 percent sugar

9g18% of it is protein.

128IU3% of vitamin A

3 mg/4 percent of vitamin C

15 milligrams 2 percent calcium

1 mg.6% of iron

* Based on a 2000 calorie diet, the percent daily values.

The “chinese pork belly recipes” is a type of Chinese cuisine that features braised pork belly. The dish is often served with a sweet and sour sauce, which can be made from soy sauce, rice vinegar, sugar, and ketchup.

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