Red Braised Pork Belly, known as Hong Shao Rou in Chinese cuisine, is a beloved dish that features succulent chunks of pork belly braised in a rich mixture of soy sauce, rice wine, and aromatic spices. This traditional dish is not only celebrated for its deliciously sweet and savory flavor but also for its melt-in-your-mouth texture, making it a staple in many Chinese households and restaurants. As noted by culinary experts, “the combination of slow cooking and the depth of flavors creates a comforting, indulgent meal that is hard to resist.” Its popularity extends beyond China, often appearing in Chinese celebrations and gatherings, where it serves as a symbol of prosperity and good fortune. Whether enjoyed over a bed of fluffy rice or paired with fresh vegetables, Red Braised Pork Belly remains a favorite for food enthusiasts around the world.
Red Braised Pork Belly Recipe
Red Braised Pork Belly, also known as Hong Shao Rou, is a classic dish in Chinese cuisine, particularly popular in the Jiangsu and Zhejiang provinces. This savory and sweet dish features tender pork belly braised in a rich sauce made from soy sauce, sugar, and various spices. Its origin dates back to the Ming Dynasty, where it was often served at feasts and special occasions. Today, it remains a beloved comfort food, known for its luscious texture and deep flavor.
Preparation
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork belly | 500 grams |
| Vegetable oil | 2 tablespoons |
| Sugar | 2 tablespoons |
| Soy sauce (light) | 3 tablespoons |
| Soy sauce (dark) | 1 tablespoon |
| Rice wine (Shaoxing wine) | 2 tablespoons |
| Star anise | 2 pieces |
| Ginger | 3 slices |
| Shallots | 2, chopped |
| Water | 500 ml |
| Salt | to taste |
Steps
- Prepare the pork belly: Cut the pork belly into 1.5-inch cubes. Blanch the pork in boiling water for about 5 minutes to remove impurities, then drain and set aside.
- Caramelize the sugar: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sugar and cook until it melts and turns golden brown, stirring constantly to avoid burning.
- Add the pork: Carefully add the blanched pork belly to the pot, stirring to coat the pieces evenly in the caramelized sugar.
- Add the seasonings: Stir in the light soy sauce, dark soy sauce, rice wine, star anise, ginger, and chopped shallots.
- Simmer the dish: Pour in the water, ensuring the pork is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the pork is tender.
- Adjust seasoning: Taste the sauce and add salt if necessary. If you desire a thicker sauce, remove the lid and increase the heat to reduce the sauce, stirring occasionally.
- Serve: Once the pork is tender and the sauce has thickened, transfer the pork belly to a serving dish. Spoon the sauce over the top and serve hot, ideally with steamed rice and vegetables.
This mouthwatering Red Braised Pork Belly is sure to impress with its combination of flavors and tenderness, making it a perfect dish for gatherings or family dinners.
Frequently Asked Questions
What is Red Braised Pork Belly?
Red Braised Pork Belly is a traditional Chinese dish made from pork belly slowly cooked in a mixture of soy sauce, sugar, and spices, resulting in a rich, flavorful dish.
What are the main ingredients in Red Braised Pork Belly?
The main ingredients include pork belly, soy sauce, sugar, rice wine, ginger, garlic, and various 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 2 to 3 hours to achieve tender and flavorful meat.
Can I use other cuts of pork for this recipe?
While pork belly is traditional, you can use pork shoulder or pork ribs, but the texture and richness will differ.
Is Red Braised Pork Belly spicy?
No, Red Braised Pork Belly is not spicy; it is more savory and sweet, with deep umami flavors.
What dishes pair well with Red Braised Pork Belly?
Red Braised Pork Belly pairs well with steamed rice, stir-fried greens, or pickled vegetables to balance its richness.
Can I make Red Braised Pork Belly in advance?
Yes, you can prepare it in advance; the flavors often improve after sitting overnight in the refrigerator.
How should 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 type of soy sauce is best for this dish?
Use *dark soy sauce* for its rich color and flavor, along with a bit of *light soy sauce* for seasoning.
Is Red Braised Pork Belly gluten-free?
Traditional recipes are not gluten-free due to soy sauce; however, you can substitute with gluten-free soy sauce alternatives.
Can I make Red Braised Pork Belly in a slow cooker?
Yes, you can make it in a slow cooker; it may take 6 to 8 hours on low heat for the flavors to develop fully.
What is the best type of rice wine to use?
*Shaoxing wine* is the best choice for authentic flavor, but you can also use dry sherry as a substitute.
How do I know when Red Braised Pork Belly is done?
It is done when the pork is tender and easily breaks apart with a fork.
Can I add vegetables to Red Braised Pork Belly?
Yes, vegetables like carrots, daikon, or mushrooms can be added for extra flavor and nutrition.
