Hong Shao Rou, or Braised Pork, is a celebrated dish in Chinese cuisine known for its rich flavors and tender texture. Originating from the Jiangsu province, this delicacy features pork belly simmered in a savory mixture of soy sauce, sugar, and spices, resulting in a glossy, caramelized appearance and an unforgettable taste. Its popularity stems from its balance of sweetness and umami, making it a favorite in family gatherings and festive occasions. As a comfort food, Hong Shao Rou resonates with many for its nostalgic connections to home-cooked meals. As one culinary enthusiast noted, “The warm, hearty flavors of Hong Shao Rou have a way of bringing people together, creating cherished memories around the dining table.” Whether enjoyed with steamed rice or as part of a larger feast, this dish continues to be a beloved staple in Chinese households and restaurants worldwide.

Hong Shao Rou (Braised Pork) Recipe

Hong Shao Rou, or braised pork, is a classic dish in Chinese cuisine, particularly beloved in regions like Shanghai. This savory and slightly sweet dish is made with fatty pork belly, which is slow-cooked in a mixture of soy sauce, sugar, and spices until it becomes tender and aromatic. Traditionally, it has been enjoyed by emperors and common folk alike, symbolizing harmony and abundance in Chinese culture.

Preparation History

The origins of Hong Shao Rou date back to the Qing Dynasty, where it was often prepared for special occasions and festivals. Over time, it evolved into a household favorite, adapted by various regions with different local ingredients and cooking methods. Today, this dish is celebrated for its rich flavors and meltingly tender meat, making it a prized recipe in many families.

Ingredients

Ingredient Quantity
Pork belly 500g
Light soy sauce 3 tablespoons
Dark soy sauce 1 tablespoon
Sugar (preferably rock sugar) 2 tablespoons
Shaoxing rice wine 3 tablespoons
Ginger, sliced 1 thumb-sized piece
Garlic, smashed 3 cloves
Star anise 2 pieces
Water Enough to cover the pork
Spring onions, for garnishing 2 stalks

Steps to Prepare Hong Shao Rou

  1. Prepare the Pork:

    Cut the pork belly into 2-3 cm cubes, keeping the skin intact for added flavor and texture.

  2. Blanch the Pork:

    In a pot of boiling water, blanch the pork cubes for about 5 minutes. This helps to remove impurities and excess fat. Remove and rinse under cold water.

  3. Caramelize the Sugar:

    In a large pot or wok, heat a little oil and add the rock sugar. Stir over low heat until it melts and turns golden brown.

  4. Sauté Aromatics:

    Add the ginger, garlic, and star anise to the pot with the caramelized sugar, stirring until fragrant.

  5. Add the Pork:

    Carefully add the blanched pork cubes to the pot. Stir well to coat them with the sugar and spices.

  6. Add Soy Sauce and Wine:

    Pour in the light soy sauce, dark soy sauce, and Shaoxing rice wine. Stir to combine, ensuring the pork is well coated.

  7. Simmer:

    Add enough water to cover the pork, bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours until the pork is tender and the sauce thickens.

  8. Final Seasoning:

    Once the pork is tender, taste the sauce and adjust seasoning if necessary. You can continue to simmer uncovered if you want to reduce the sauce further.

  9. Serve:

    Transfer the Hong Shao Rou to a serving dish and garnish with chopped spring onions. Serve it hot with steamed rice.

Enjoy your homemade Hong Shao Rou, a dish that not only represents rich flavors but also a deep cultural heritage!

Frequently Asked Questions

What is Hong Shao Rou?

Hong Shao Rou is a popular Chinese dish made from braised pork belly, usually cooked with soy sauce, sugar, and spices.

What type of meat is used in Hong Shao Rou?

The dish typically uses pork belly, which is known for its rich flavor and tenderness when braised.

How long does it take to cook Hong Shao Rou?

Cooking Hong Shao Rou usually takes about 2-3 hours to achieve the desired tenderness and flavor.

What are the key ingredients in Hong Shao Rou?

Key ingredients include pork belly, soy sauce, sugar, ginger, garlic, and often star anise or other spices for flavor.

Is Hong Shao Rou spicy?

No, Hong Shao Rou is not typically spicy; it has a savory and slightly sweet flavor profile.

How is Hong Shao Rou traditionally served?

It is usually served over rice or with steamed buns, allowing the flavorful sauce to soak in.

Can I make Hong Shao Rou in advance?

Yes, Hong Shao Rou can be made in advance and tends to taste even better the next day as the flavors meld.

Is there a vegetarian version of Hong Shao Rou?

While traditional Hong Shao Rou is not vegetarian, you can substitute pork with tofu or mushrooms and use a similar braising technique.

What is the best cut of pork for Hong Shao Rou?

The best cut is pork belly, due to its layers of fat and meat which provide a rich flavor and excellent texture.

Can Hong Shao Rou be frozen?

Yes, Hong Shao Rou can be frozen; just store it in an airtight container for up to three months.

What is the origin of Hong Shao Rou?

Hong Shao Rou originates from the Jiangsu province in China and is particularly famous in the city of Suzhou.

How do you achieve the perfect color in Hong Shao Rou?

To achieve the signature dark red color, caramelize the sugar before adding the pork and braising liquid.

Is Hong Shao Rou healthy?

While delicious, Hong Shao Rou is high in fat and calories, so it should be enjoyed in moderation.

Can I add vegetables to Hong Shao Rou?

Yes, you can add vegetables like carrots or mushrooms to enhance the dish’s flavor and nutrition.

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