Hong Shao Rou, or Chinese red-braised pork belly, is a beloved dish that showcases the rich flavors of Chinese cuisine. This recipe features tender pork belly simmered in a savory-sweet sauce, resulting in a dish that is both comforting and indulgent. Perfect for family gatherings or special occasions, Hong Shao Rou is sure to impress.
Ingredients
- Pork Belly: 1 pound, cut into 1-inch cubes
- Soy Sauce: ¼ cup (light soy sauce for color, dark soy sauce for flavor)
- Rice Wine: 2 tablespoons (Shaoxing wine or any cooking wine)
- Sugar: 2 tablespoons (preferably rock sugar or brown sugar)
- Ginger: 1-inch piece, sliced
- Garlic: 4 cloves, smashed
- Star Anise: 2 pieces
- Green Onions: 2, cut into sections
- Water: Enough to cover the pork
- Salt: To taste
Instructions
- Blanch the Pork Belly: Start by bringing a pot of water to a boil. Add the pork belly cubes and blanch for about 5 minutes to remove impurities. Drain and rinse the pork under cold water to stop the cooking process. This step ensures a cleaner flavor in the final dish.
- Caramelize the Sugar: In a large pot or wok, heat a tablespoon of oil over medium heat. Add the sugar and allow it to melt, stirring occasionally until it turns a golden caramel color. Be careful not to burn the sugar, as it can impart a bitter taste.
- Brown the Pork: Once the sugar is caramelized, add the blanched pork belly to the pot. Stir well to coat the pork in the caramelized sugar. Cook for about 5 minutes, allowing the pork to brown slightly.
- Add Aromatics: Add the sliced ginger, smashed garlic, star anise, and sections of green onions to the pot. Stir to combine and let the mixture cook for an additional 2-3 minutes until fragrant.
- Simmer the Pork: Pour in the light soy sauce, dark soy sauce, and rice wine. Add enough water to cover the pork, then bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes to an hour. Stir occasionally, ensuring the pork cooks evenly and absorbs all the flavors.
- Adjust Seasoning: After simmering, taste the sauce and adjust the seasoning with salt as needed. If you prefer a thicker sauce, uncover the pot and let it simmer for an additional 10-15 minutes until it reaches your desired consistency.
- Serve: Once the pork is tender and the sauce is rich and glossy, remove it from heat. Serve the Hong Shao Rou over steamed rice, garnished with additional green onions if desired.
Tips for Perfect Hong Shao Rou
- Choosing Pork Belly: Look for pork belly with a good balance of fat and meat for the best flavor and texture.
- Make-Ahead: Hong Shao Rou tastes even better the next day as the flavors continue to meld. Consider making it ahead of time for gatherings.
- Serving Suggestions: Pair this dish with a side of stir-fried vegetables or pickled greens to balance the richness of the pork.
Conclusion
Chinese Pork Belly (Hong Shao Rou) is a sumptuous dish that brings together the perfect blend of sweet and savory flavors. This comforting recipe is not only satisfying but also showcases the beauty of Chinese cooking techniques. Whether you’re preparing a family meal or celebrating a special occasion, this dish is sure to become a favorite. Enjoy the rich, delectable flavors of Hong Shao Rou and delight in every tender bite!
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