Red-Braised Pork Belly, known as “Hong Shao Rou” in Chinese, is a beloved dish in Chinese cuisine that features tender chunks of pork belly slow-cooked in a savory and sweet sauce, typically made with soy sauce, sugar, and various spices. This dish is renowned for its rich flavor and melt-in-your-mouth texture, making it a staple in many Chinese households and restaurants. Its popularity stems not only from its delicious taste but also from its ability to evoke feelings of nostalgia and comfort. As food enthusiasts explore the depths of Chinese culinary traditions, Red-Braised Pork Belly stands out as a quintessential example of the art of braising. As noted by food critics,
Red-Braised Pork Belly is a dish that embodies both simplicity and sophistication, making it a favorite among many.
” With its combination of flavor, heritage, and presentation, it’s no wonder this dish has captured the hearts of food lovers around the world.
Red-Braised Pork Belly
Red-Braised Pork Belly, also known as Hong Shao Rou, is a traditional Chinese dish that originates from the Jiangsu province. This rich, flavorful dish consists of tender pieces of pork belly cooked slowly in a mixture of soy sauce, sugar, and spices, resulting in a glossy, dark red coating. The slow-cooking process allows the pork to absorb the aromatic flavors, creating a dish that is both savory and slightly sweet. Popular at family gatherings and celebrations, Red-Braised Pork Belly has a history that dates back centuries, often associated with home-cooked meals that emphasize warmth and togetherness.
Preparation
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork belly | 500 grams |
| Soy sauce | 3 tablespoons |
| Sugar (preferably rock sugar) | 2 tablespoons |
| Shaoxing wine (Chinese cooking wine) | 2 tablespoons |
| Ginger (sliced) | 3 slices |
| Garlic (crushed) | 3 cloves |
| Star anise | 2 pieces |
| Cinnamon stick | 1 piece |
| Water | 1 cup |
| Green onions (for garnish) | 2 stalks |
Steps
- Prepare the Pork: Cut the pork belly into large cubes, about 2 inches each. Blanch the pork pieces in boiling water for 5 minutes to remove impurities, then drain and rinse under cold water.
- Caramelize the Sugar: In a large pot or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the rock sugar and stir constantly until it melts and turns into a light caramel color.
- Sear the Pork: Add the blanched pork belly to the pot, stirring to coat it with the caramelized sugar. Sear on all sides until browned.
- Add the Aromatics: Add the sliced ginger, crushed garlic, star anise, and cinnamon stick to the pot. Stir well to combine with the pork.
- Deglaze the Pot: Pour in the Shaoxing wine, scraping the bottom of the pot to lift any brown bits. This will add depth to the sauce.
- Add Soy Sauce and Water: Pour in the soy sauce and add enough water to cover the pork. Bring to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, stirring occasionally. The meat should be tender and the sauce thickened.
- Adjust Seasoning: Taste the sauce and adjust with more soy sauce or sugar if necessary, based on your preference for sweetness or saltiness.
- Serve: Once ready, remove from heat and let it cool slightly. Serve the Red-Braised Pork Belly garnished with chopped green onions, alongside steamed rice or noodles.
Frequently Asked Questions
What is Red-Braised Pork Belly?
Red-Braised Pork Belly, or Hong Shao Rou, is a popular Chinese dish made with pork belly that is slowly cooked in a mixture of soy sauce, sugar, and spices until tender and flavorful.
What are the main ingredients in Red-Braised Pork Belly?
The main ingredients include pork belly, soy sauce, sugar (often rock sugar), ginger, garlic, and spices like star anise and cinnamon.
How long does it take to cook Red-Braised Pork Belly?
Cooking Red-Braised Pork Belly typically takes about 1.5 to 2 hours to achieve the right tenderness and flavor.
Can I use other cuts of pork for this recipe?
While pork belly is traditional, you can use other cuts like pork shoulder, but the texture and flavor may differ.
What do you serve with Red-Braised Pork Belly?
This dish is commonly served with steamed rice and can be accompanied by vegetables or pickled dishes for balance.
Is Red-Braised Pork Belly spicy?
No, it is not typically spicy; it is sweet and savory with a rich flavor profile.
Can I make Red-Braised Pork Belly ahead of time?
Yes, it can be made ahead of time; the flavors often improve with time, and it can be reheated before serving.
How do I store leftover Red-Braised Pork Belly?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
What is the best way to reheat Red-Braised Pork Belly?
Reheat in a saucepan over low heat or in the microwave until warmed through, adding a splash of water if it seems dry.
Is Red-Braised Pork Belly gluten-free?
Red-Braised Pork Belly is not gluten-free due to the use of soy sauce unless you opt for a gluten-free soy sauce alternative.
Can I make a vegetarian version of Red-Braised Pork Belly?
Yes, you can create a vegetarian version using ingredients like tofu or seitan with the same braising sauce for a similar flavor.
What is the role of rock sugar in Red-Braised Pork Belly?
Rock sugar adds a mild sweetness and helps achieve a glossy, caramelized finish in the dish.
Is Red-Braised Pork Belly healthy?
It is rich in flavor but high in fat and calories, so it should be enjoyed in moderation within a balanced diet.
