CHINESE BRAISED PORK BELLY (HONG SHAO ROU)
Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce!
Provided by Sierra Park
Categories Main Course
Time 3h
Number Of Ingredients 14
Steps:
- In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)
- Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)
- Cut the pork belly into cubes about 1.5 inches on each side
- In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process
- When all the sugar has melted and turned into a dark amber color, add the pork belly. Cook while flipping the pieces for a few minutes until almost every side of each piece is covered with the caramel. Be gentle so you don't break the pieces!
- Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then add the water with all the spices and aromatics. Braise the pork belly over medium-low heat for 2 hours, stirring once every 30 minutes
- After 2 hours, the pork should be fully tender. You can check by sticking a chopstick into the meat through the bottom. The chopstick should be able to easily pierce the entire piece. If you want it to be more tender, put the lid back on and keep braising until it reaches your desired tenderness
- Remove the lid and raise the heat to medium. Add the remaining 3.5 tablespoons of sugar and mix. Cook for about 20 minutes, until the sauce has reduced significantly and thickened up. Stir every few minutes to prevent the meat from burning. You'll know it's done when the sauce is thick enough to start sticking to the meat
- Remove the meat from the pot and then drizzle with some of the extra sauce. Serve hot with a side of rice and vegetables
Nutrition Facts :
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
Steps:
- Start by cutting your pork belly into 3/4-inch thick pieces.
- Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
- Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
- NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
More about "shanghai style braised pork belly hong shao rou recipes"
HONG SHAO ROU (RED BRAISED PORK, 红烧肉) - OMNIVORE'S …
2020-02-02 1.5 to 2 lbs (700 to 900 g) pork belly , cut into 1” (2.5 cm) cubes Blanching Liquid 2 green onions , cut into 2” (5 cm) pieces 1/2" (1 cm) ginger , …
From omnivorescookbook.com
5/5 (30)Total Time 2 hrs 10 minsCategory MainCalories 485 per serving
From omnivorescookbook.com
5/5 (30)Total Time 2 hrs 10 minsCategory MainCalories 485 per serving
- In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier.
- Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear.
- Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it.
- In a separate medium-sized dutch oven or pot (make sure it is completely dry to avoid the oil and sugar splattering), add the sugar and oil. Heat over low heat until the sugar is melted and begins to brown; look for an amber color. Try to avoid stirring the sugar while melting it. Instead, swirl the whole pot.
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉) - RED …
2021-01-29 Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat. Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon. Drain the meat in a …
From redhousespice.com
From redhousespice.com
红烧肉 MOM’S SHANGHAI STYLE RED-BRAISED PORK BELLY » …
2015-02-26 When cool enough to handle, cut the pork into 11⁄2-inch (4-cm) cubes. 2. Heat the oil in a well-seasoned wok on low, until wisps of smoke curl up off the edges. Add the crushed rock sugar and stir until the sugar melts and …
From bettysliu.com
From bettysliu.com
CHINESE BRAISED PORK BELLY RECIPE (HONG SHAO ROU) - FOOD HOUSE
¾ lb pork belly 340g water for blanching 1 tablespoon vegetable oil or other neutral oil 1 tablespoon granulated sugar or rock sugar, if available 3 tablespoon Shaoxing wine 1 ½ …
From foodhousehome.com
From foodhousehome.com
CHINESE BRAISED PORK BELLY (HONG SHAO ROU) RECIPE - FOOD HOUSE
Hong Shao Rou Recipe instructions: 1. Wash the pork belly and cut it into two large pieces, then put it and the cold water in a wok. 2. Add ginger and cooking wine in the wok and …
From foodhousehome.com
From foodhousehome.com
TOP 50 HOW TO COOK SHANGHAI RED BRAISED PORK BELLY QUOTHONG …
Shanghai-Style Braised Pork Belly (Hong Shao Rou) 6 days ago thewoksoflife.com Show details . Start by cutting your pork belly into 3/4-inch thick pieces.Bring a pot of water to a boil. …
From schoenfeld.vhfdental.com
From schoenfeld.vhfdental.com
BRAISED PORK BELLY RECIPE THOMAS KELLER - FOODHOUSEHOME.COM
Shanghai-Style Braised Pork Belly (Hong Shao Rou) Cut the pork belly into 4 pieces. Sear each piece quickly in the butter, just to crisp up the fat a little. To serve. Put a small pile of …
From foodhousehome.com
From foodhousehome.com
RED BRAISED PORK BELLY - WIKIPEDIA
Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland China, red-cooked using pork …
From en.wikipedia.org
From en.wikipedia.org
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
12 oz Pork belly, lean skin-on Condiments 1 tbsp Soy sauce 1/2 tbsp Soy sauce, dark Baking & Spices 1 tbsp Rock sugar Oils & Vinegars 2 tbsp Oil Beer, Wine & Liquor 3 tbsp Shaoxing …
From pinterest.com
From pinterest.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU) | RECIPE CART
Step 2. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set …
From getrecipecart.com
From getrecipecart.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU) | RECIPE | PORK …
Jun 18, 2020 - Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite
From pinterest.ca
From pinterest.ca
SHANGHAI-STYLE BRAISED PORK RECIPE (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China. The pork belly is cooked until the fat and skin...
From youtube.com
From youtube.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU) | RECIPE CART
12 ounces lean, skin-on pork belly ((340 grams)) 2 tablespoons oil 1 tablespoon sugar 3 tablespoons Shaoxing wine 1 tablespoon soy sauce ½ tablespoon dark soy sauce 2 cups water
From getrecipecart.com
From getrecipecart.com
RED BRAISED PORK BELLY —(HONGSHAOROU) - CHINA SICHUAN FOOD
2022-10-09 Fry the pork belly In a wok, sear the pork belly cubes for 4-5 minutes. Where will be a layer of oil at the bottom. Transfer the pork belly cubes out. And leave only 1 tablespoon …
From chinasichuanfood.com
From chinasichuanfood.com
HONG SHAO ROU (PORK BELLY RECIPE) +VIDEO | SILK ROAD …
2021-12-06 1 lb pork belly 4 green onions 4 inch fresh ginger peeled 1 serrano chile or other fresh chile of choice 1 tablespoon vegetable oil ¼ cup brown sugar ¼ cup soy sauce regular, …
From silkroadrecipes.com
From silkroadrecipes.com
HONG SHAO ROU (SHANGHAI-STYLE BRAISED PORK BELLY) - YOUTUBE
The tender, juicy pork is c... Hong Shao Rou (Shanghai-style Braised Pork Belly)A Chinese classic that my mother cooks often cos we love love love this so much.
From youtube.com
From youtube.com
HONG SHAO ROU RECIPE—(RED BRAISED PORK BELLY) - FOOD HOUSE
Hong Shao Rou Recipe instructions: 1. Wash the pork belly and cut it into two large pieces, then put it and the cold water in a wok. 2. Add ginger and cooking wine in the wok and …
From foodhousehome.com
From foodhousehome.com
HOW TO MAKE SHANGHAI RED BRAISED PORK (HONG SHAO ROU)
Hi Everyone, I'm finally sharing another highly requested Shanghainese recipe. I hope you enjoy! Full recipe: https://www.fabmomlifenow.com/post/how-to-make-...
From youtube.com
From youtube.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU) - MASTERCOOK
12 ounces lean, skin-on pork belly 2 tablespoons oil 1 tablespoon rock sugar (rock sugar is preferred or you can use granulated sugar) 3 tablespoons Shaoxing wine 1 tablespoon soy …
From mastercook.com
From mastercook.com
CHINESE BRAISED PORK BELLY (HONG SHAO ROU) : RECIPES
This Chinese Braised Pork Belly recipe (Hong Shao Rou) is juicy, sweet, savory, melts in your mouth, and is packed with authentic flavors. Prep Time 10 minutes Cook Time 45 minutes …
From recipegoulash.cc
From recipegoulash.cc
HONG SHAO ROU (RED BRAISED PORK BELLY) - CAROLINE'S COOKING
2022-01-10 ¾ lb pork belly 340g water for blanching 1 tablespoon vegetable oil or other neutral oil 1 tablespoon granulated sugar or rock sugar, if available 3 tablespoon Shaoxing wine 1 ½ …
From carolinescooking.com
From carolinescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love