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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hong shao rou (red braised pork). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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

Hong Shao Rou, or red braised pork, is a beloved dish in China. Depending on the region, there are many different approaches to cooking it. Some versions taste sweeter, some taste more savory, while others taste spicy.

To get started with this particular recipe, we have to first 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. Make ready 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
  2. Get 3 tablespoons white wine/shaoxing wine/sherry
  3. Take 2 tablespoon light soy sauce
  4. Get 3 teaspoon dark soy sauce
  5. Prepare 300 ml water/top up as needed
  6. Make ready 1 Spring onions
  7. Prepare 3 Cloves Garlic minced
  8. Prepare 5 good slices of pealed ginger root
  9. Take 2 star anise
  10. Take 1 rock of sugar/handful of brown sugar

Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or "red cooked pork," is a very famous dish in China. Everyone knows it, and there are many versions and twists based on the original. Hong Shao Rou is also called Red Braised Pork Belly. It is a famous popular dish, which belongs to Lu cuisine and spreads widely 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

The Hong Shao Rou is mainly made of casserole, and the meat is fat and thin, sweet and soft, and the entrance is instant. Hong shao rou (红烧肉) is one of the most famous Chinese dish. Pork belly cubes are cooked in a combination of sugar, scallion, ginger, soy sauce, and rice wine. At the end of the long cooking process, the pork belly will have a reddish tint, hence the Chinese character hong (红) in the name. The picture of this hong shao rou does not look good.

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