Hong Shao Rou (Red Braised Pork)

Steps Cook Recipes Hong Shao Rou (Red Braised Pork) using 10 ingredients and 15 steps

Hong Shao Rou (Red Braised Pork) - 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. The Hong Shao Rou recipe I'm sharing today is closer to Shanghai style, which is the more popular version in the US. I can't wait to show you how easy it is to cook this dish in your own kitchen! - In case you have a ardour for cooking and you spend numerous time in your kitchen, then more than likely you've got a considerable amount of recipes readily available. Some cooks have an orderly group system and a few do not. If you end up often shuffling by mounds of recipes and never discovering what you are looking for, then it is advisable to do some organizing.

You can usually find it in a Chinese market.

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

You can cook Hong Shao Rou (Red Braised Pork) using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients make Hong Shao Rou (Red Braised Pork)

1. You need 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces.
2. You need 3 tablespoons white wine/shaoxing wine/sherry.
3. You need 2 tablespoon light soy sauce.
4. It's 3 teaspoon dark soy sauce.
5. It's 300 ml water/top up as needed.
6. Prepare 1 Spring onions.
7. You need 3 Cloves Garlic minced.
8. It's 5 good slices of pealed ginger root.
9. You need 2 star anise.
10. It's 1 rock of sugar/handful of brown sugar.

Hong Shao Rou (Red Braised Pork) step by step

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.

Hong Shao Rou (Red Braised Pork) - This is a part of our Chinese New Year menu with chef Simone Tong. 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. 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 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. Thank you and good luck