Hey everyone, it’s Louise, 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. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Hong Shao Rou (Red Braised Pork) is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Hong Shao Rou (Red Braised Pork) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have hong shao rou (red braised pork) using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Hong Shao Rou (Red Braised Pork):
- Get 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
- Take 3 tablespoons white wine/shaoxing wine/sherry
- Prepare 2 tablespoon light soy sauce
- Make ready 3 teaspoon dark soy sauce
- Take 300 ml water/top up as needed
- Make ready 1 Spring onions
- Make ready 3 Cloves Garlic minced
- Take 5 good slices of pealed ginger root
- Take 2 star anise
- Get 1 rock of sugar/handful of brown sugar
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. Hong shao rou (红烧肉) is one of the most famous Chinese dish.
Steps to make Hong Shao Rou (Red Braised Pork):
- Image of Ingredients
- Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil.
- Once it starts to boil remove the meat.
- Drain the the pork.
- Clean off any residue.
- Cut the belly into 3/4-inch thick pieces.
- Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown.
- Add the meat and make sure to cover it with the oil and sugar.
- Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water.
- The spices.
- Add the spices to the dish and cover with a lid and simmer/braise for 3 hours.
- After an hour check to see if you need to add more water, Add 200mls every hour if needed.
- An hour before serving add a good hand full of brown sugar or a block of rock sugar.
- Finished - Remove the ginger, star anise and spring onions.
- Serve with rice and chopped green onions
Pork belly cubes are cooked in a combination of sugar, scallion, ginger, soy sauce, and rice This dish will make you love eating pork belly. The meat will be so tender as to melt in your mouth, and the sauce will be rather sweet and sticky. Hong Shao Rou (红烧肉) is a red-braised pork dish popular in China, particularly in Shanghai and Hunan. Tender cubes of pork belly are lightly stir-fried, then simmered in a spiced and sweetened soy sauce until covered in a thickened, concentrated sticky caramel-like coating with a reddish tint. The recipe teaches how to cook the Red Braised Pork, Hong Shao Rou in Chinese, in the way of stewing, which is a Pick out the star anise, cinnamon, dried orange peel, dried chili peppers and myrcia.
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