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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, hong shao rou (red braised pork). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Hong Shao Rou (Red Braised Pork) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Hong Shao Rou (Red Braised Pork) is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. The pork is then simmered in liquid with Shaoxing wine, soy.

To get started with this particular recipe, we must 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. Take 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
  2. Take 3 tablespoons white wine/shaoxing wine/sherry
  3. Get 2 tablespoon light soy sauce
  4. Get 3 teaspoon dark soy sauce
  5. Make ready 300 ml water/top up as needed
  6. Prepare 1 Spring onions
  7. Make ready 3 Cloves Garlic minced
  8. Prepare 5 good slices of pealed ginger root
  9. Make ready 2 star anise
  10. Prepare 1 rock of sugar/handful of brown sugar

Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. Hong shao or red-braising or red-cooking, is methods of cooking meats or vegetables with soy sauce, sugar and sometimes other spices. I have introduced Maoshi red braised pork belly previously and this style is mild Sushi without chili and spices. There are many varieties of Hongshao Rou.

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

I have introduced Maoshi red braised pork belly previously and this style is mild Sushi without chili and spices. There are many varieties of Hongshao Rou. 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. Red-colored meats are eaten for good luck because red is the color of fire, a symbol of good fortune and joy. "Red cooking" is a Chinese method of stewing or braising with both dark and light soy sauces and caramelized sugar; it imparts a red color to the prepared food.

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