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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, hong shao rou (red braised pork). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Hong Shao Rou (Red Braised Pork) is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Hong Shao Rou (Red Braised Pork) is something that I’ve loved my entire life.

Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. 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.

To begin with this recipe, we must prepare a few ingredients. You can cook hong shao rou (red braised pork) using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Hong Shao Rou (Red Braised Pork):
  1. Get 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. Take 2 tablespoon light soy sauce
  4. Prepare 3 teaspoon dark soy sauce
  5. Make ready 300 ml water/top up as needed
  6. Take 1 Spring onions
  7. Prepare 3 Cloves Garlic minced
  8. Get 5 good slices of pealed ginger root
  9. Take 2 star anise
  10. Prepare 1 rock of sugar/handful of brown sugar

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. Red braised pork belly is a very classic, famous dish in China. This traditional braised pork belly dish is a crowd-pleaser for any special occasion.

Instructions 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 is a part of our Chinese New Year menu with chef Simone Tong. 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, chilli peppers, sugar, star anise, light and dark soy sauce, and rice wine. In which I finally find the perfect hong shao rou (red-cooked pork) recipe to pass down to my daughter. Delicious Pork Belly and a Cookbook and Dutch Oven Giveaway~~. I can't tell you how many times I've red-cooked something.

So that is going to wrap it up with this special food hong shao rou (red braised pork) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!