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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hong shao rou (red braised pork). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hong Shao Rou (Red Braised Pork) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Hong Shao Rou (Red Braised Pork) is something which I have loved my whole life.

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.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Hong Shao Rou (Red Braised Pork):
  1. Prepare 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
  2. Prepare 3 tablespoons white wine/shaoxing wine/sherry
  3. Prepare 2 tablespoon light soy sauce
  4. Make ready 3 teaspoon dark soy sauce
  5. Get 300 ml water/top up as needed
  6. Make ready 1 Spring onions
  7. Get 3 Cloves Garlic minced
  8. Make ready 5 good slices of pealed ginger root
  9. Take 2 star anise
  10. Make ready 1 rock of sugar/handful of brown sugar

And others not so similar but really good are Cantonese roast pork belly and Twice cooked pork belly. 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 braised pork belly is a very classic, famous dish in China.

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

Most POPULAR Dish in China: RED BRAISED PORK BELLY (Hong Shao Rou 红烧肉) 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. I've red-cooked the traditional pork belly many a time and.

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