About Hong Shao Rou
Hong shao rou is a popular Chinese dish from Shanghai, also known as braised pork belly or red-cooked pork. The name “hong shao” literally means “red cooking,” referring to the sweet and savory sauce that gives the dish its distinctive color and flavor. This comforting meal is a staple in Shanghainese cuisine, often served at special occasions and gatherings. The slow-cooking process tenderizes the pork belly, making it fall-apart tender and infusing it with rich flavors.
Recipe: Braised Pork Belly (Hong Shao Rou)
Ingredients:
For the braising liquid:
- 2 cups soy sauce
- 1 cup Shaoxing wine or dry sherry
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small piece ginger, sliced
- 1 star anise
- 2 cloves
For the pork belly:
- 2 lbs pork belly, skin removed and cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon white vinegar
Instructions:
- Marinate the pork: In a large bowl, combine soy sauce, sugar, and vinegar. Add the pork belly pieces and let them marinate for at least 4 hours or overnight.
- Prepare the braising liquid: In a blender or food processor, blend the soy sauce, Shaoxing wine, sugar, cornstarch, vegetable oil, garlic, ginger, star anise, and cloves until smooth.
- Braise the pork: Remove the pork from the marinade, letting any excess liquid drip off. Heat 2 tablespoons of oil in a large Dutch oven or wok over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the pot.
- Braise the sauce: In the same pot, add the blended braising liquid and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.
- Finish the dish: Add the browned pork back into the pot, cover with a lid, and transfer the pot to the oven. Braise at 275°F (135°C) for 2-1/2 hours, or until the pork is tender and easily shredded with a fork.
- Serve: Remove the pot from the oven and let it cool slightly. Serve the braised pork belly with steamed rice or noodles, garnished with scallions and pickled ginger if desired.
Tips and Variations
- Use a pork belly with a thick layer of fat for the best results.
- For a richer flavor, add 1/4 cup of hoisin sauce to the braising liquid.
- Serve with steamed bok choy or Chinese broccoli for added nutrition and flavor.
- Experiment with different spices, such as five-spice powder or Szechuan peppercorns, to give the dish an extra boost of flavor.
Enjoy your delicious Hong Shao Rou!
Text model: llama3
Image model: CopaxCuteXL
Welcome to my kitchen! I’m Global Gourmet , a foodie with a taste for adventure . Every day, I’ll be sharing a new recipe from around the world , featuring dishes from cultures near and far . From spicy curries to hearty stews , I’ll share the stories behind the meals and provide simple recipes to help you cook like a local .
Follow along for daily doses of culinary inspiration and global flavors !
