Hong Shao Rou (Red Braised Pork)
Hong Shao Rou (Red Braised Pork)

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, hong shao rou (red braised pork). One of my favorites food recipes. For mine, I will make it a little bit unique. 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 popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Hong Shao Rou (Red Braised Pork) is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have hong shao rou (red braised pork) using 10 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Hong Shao Rou (Red Braised Pork):
  1. Make ready 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
  2. Prepare 3 tablespoons white wine/shaoxing wine/sherry
  3. Get 2 tablespoon light soy sauce
  4. Make ready 3 teaspoon dark soy sauce
  5. Make ready 300 ml water/top up as needed
  6. Make ready 1 Spring onions
  7. Make ready 3 Cloves Garlic minced
  8. Get 5 good slices of pealed ginger root
  9. Make ready 2 star anise
  10. 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.

Steps to make Hong Shao Rou (Red Braised Pork):
  1. Image of Ingredients
  2. Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil.
  3. Once it starts to boil remove the meat.
  4. Drain the the pork.
  5. Clean off any residue.
  6. Cut the belly into 3/4-inch thick pieces.
  7. Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown.
  8. Add the meat and make sure to cover it with the oil and sugar.
  9. Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water.
  10. The spices.
  11. Add the spices to the dish and cover with a lid and simmer/braise for 3 hours.
  12. After an hour check to see if you need to add more water, Add 200mls every hour if needed.
  13. An hour before serving add a good hand full of brown sugar or a block of rock sugar.
  14. Finished - Remove the ginger, star anise and spring onions.
  15. 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.

So that is going to wrap it up for this exceptional food hong shao rou (red braised pork) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!