Hong Shao Rou (Red Braised Pork, 红烧肉)
Braised Pork Belly (Hong Shao Rou) is a classic traditional Chinese dish made with pork belly, slow-cooked to perfection. It's a flavorful and aromatic dish commonly found on Chinese family dinner tables.
This braised pork belly has a vibrant red color, and the meat is tender, juicy, and richly flavored. It's perfect for pairing with rice or noodles and is an excellent choice for sharing with friends and family.
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Making braised pork belly is a culinary art that requires skill and attention to detail. Here are some tips and tricks to help you make delicious red braised pork belly:
1.Ingredient Selection:
Pork Belly: Braised pork is typically made with pork belly because its fat content makes the meat tender and juicy. You can find quality pork belly at Asian supermarkets or larger stores like Costco and Whole Foods. Choose pork belly with a good balance of fat and meat for the best texture and flavor. If pork belly is unavailable, you can use other cuts of pork with some fat.
Seasonings: Common Chinese seasonings might be hard to find in regular supermarkets, but you can get them at Asian markets like H Mart or 99 Ranch Market. Essential seasonings include ginger, green onions, star anise, bay leaves, rock sugar, light soy sauce, dark soy sauce, and cooking wine.
2.Caramelizing the Sugar:
This step is crucial for giving red braised pork belly its color and enhancing its flavor. Be mindful of the heat and timing when caramelizing the sugar; if it gets too dark, it will taste bitter. If you can't find rock sugar, regular white sugar can be used as a substitute.
3.Adjusting Seasonings:
Use the right amount of spices to enhance the flavor without overpowering it. If you can't find certain spices, you can reduce or substitute them with similar ones, like using more ginger and green onions for extra flavor.
If you don't have traditional Chinese seasonings, you can use alternatives. Regular cooking wine, light soy sauce, and dark soy sauce can replace their Chinese counterparts.
For a richer flavor, you can add a small amount of doubanjiang (fermented bean paste) or oyster sauce during braising, which are also available at Asian supermarkets.
Adjust the amount of seasonings to suit your taste.
4.Temperature Control:
Control the heat carefully during cooking to avoid burning the meat or drying it out. Use medium to low heat to slowly braise the meat, allowing it to absorb flavors while remaining tender. Cooking time should be sufficient to tenderize the meat but not so long that it falls apart.
5.Reducing the Sauce:
In the final stage, reduce the sauce to a thick, glossy consistency that coats the meat evenly. Don’t reduce it too much, or the meat will lose its moisture.
By following these tips and tricks, you can make delicious braised pork belly that’s perfect for any occasion. Enjoy!
INGREDIENTS
MAIN INGREDIENTS
- 1.32 lbs pork belly, cut into 3/4-inch cubes
ACCESSORIES
- 1 piece of fresh ginger, sliced
- 2 green onions, cut into sections
- 0.03 lbs rock sugar
- 5-7 dried chili peppers
- 4 star anise
- 4 bay leaves
SEASONINGS
- 1 tablespoon cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 0.11 lbs fermented tofu
- 1 teaspoon salt
- Cooking oil (to taste)
- Water (to taste)
DIRECTIONS
STEP 1
Prepare Ingredients:
Cut the pork belly into approximately 3/4 inch cubes.
Slice the ginger and cut the green onions into sections.
STEP 2
Cook the Pork Belly:
Heat a suitable amount of oil in a pan.
Add the cubed pork belly and fry over low heat until golden brown.
Tips:
After the pork belly rinse and cut into chunks, blanch the chunks in boiling water to remove any blood and impurities.
Pan-fry the pork until it turns golden brown. This will seal in the juices and make the meat more flavorful.
STEP 3
Caramelize the Sugar:
Add 0.03 lbs rock sugar to the pan and stir until melted.
STEP 4
Add Aromatics:
Add the dried chili peppers, star anise pods, bay leaves, sliced ginger, and green onion sections. Stir-fry until fragrant.
STEP 5
Season the Pork:
Pour in 1 tablespoon of cooking wine, followed by 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce. Stir to coat the pork evenly.
STEP 6
Add Fermented Tofu:
Stir in approximately 0.11 lbs of fermented tofu until the pork is evenly coated and colored.
Tip:
If you don't have fermented tofu or prefer a milder flavor, you can skip the fermented tofu.
STEP 7
Simmer:
Add enough water to cover the ingredients and bring to a boil over high heat.
STEP 8
Simmer:
Cover the pan, reduce the heat to low, and simmer for 50 minutes.
Tip:
You can add some vegetables like potatoes and carrots during the braising process to enhance the texture and nutrition.
STEP 9
Season and Thicken:
Once the pork is tender, add 1 teaspoon of salt and stir to combine.
STEP 10
Season and Thicken:
Increase the heat to high and reduce the sauce until thickened.
STEP 11
Serve:
Serve the braised pork belly hot. Enjoy!
Recipe analyzer
- Recipes: Hong Shao Rou (Red Braised Pork, 红烧肉)
- Main Ingredients:7
- Servings per recipe:1
- Servings size:922 g
-
Energy (calories)：887 kcal
-
Protein：107.6 g
-
Fat：32.77 g
Why gray?
-
Carbohydrates：48 g
-
Protein: 47%422 kcal
-
Fat: 33%295 kcal
-
Carbohydrates: 20%180 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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