Hong Shao Rou (Red Braised Pork Belly)
ID: 22b97e8f...
A classic Chinese comfort dish featuring tender, melt-in-your-mouth pork belly slow-simmered in a rich, sweet, and savory caramelized red sauce. It is incredibly flavorful and pairs beautifully with steamed white rice.
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🍳 Cooking Flow
Cut the pork belly into uniform cubes and blanch them in cold water with aromatics. → Lay scallions and ginger at the bottom of a clay pot, and sear the blanched pork with spices in a wok. → Caramelize the sugar in the wok, dilute with water, and bring to a boil. → Pour the caramelized water, soy sauce, and cooking wine over the pork in the clay pot and simmer under a plate for 1.5 hours. → Adjust final seasonings with salt and sugar, reduce the sauce, and plate with blanched baby bok choy.
Cooking Steps
Brief Cooking Order
Cut the pork belly into uniform cubes and blanch them in cold water with aromatics. → Lay scallions and ginger at the bottom of a clay pot, and sear the blanched pork with spices in a wok. → Caramelize the sugar in the wok, dilute with water, and bring to a boil. → Pour the caramelized water, soy sauce, and cooking wine over the pork in the clay pot and simmer under a plate for 1.5 hours. → Adjust final seasonings with salt and sugar, reduce the sauce, and plate with blanched baby bok choy.
Introduction
A classic Chinese comfort dish featuring tender, melt-in-your-mouth pork belly slow-simmered in a rich, sweet, and savory caramelized red sauce. It is incredibly flavorful and pairs beautifully with steamed white rice.
Step 1
Cut the skin-on pork belly into 1.5 x 2-inch cuboid pieces. Ensure the 2-inch side runs parallel to the muscle grains and the 1.5-inch side runs across them to prevent the pork from losing its shape when cooked.
Step 2
Blanch the pork: Add the pork belly, scallion roots/tops, 6-8 slices of ginger, and a drizzle of Chinese cooking wine into a pot filled with cold water. Bring to a boil over high heat.
Step 3
Skim the foamy scum from the surface of the boiling water. Remove and discard the aromatics, then scoop out the blanched pork cubes and drain them thoroughly to prevent oil splattering during searing.
Step 4
Prepare the aromatics: Cut the remaining scallions in half and slice 2-3 inches of ginger into thin pieces. Place them in a layer at the bottom of a clay pot or Dutch oven. Roughly dice some reserved scallions and crush 6-8 cloves of garlic.
Step 5
Sear the pork: Heat a wok over medium-low heat, add the pork cubes, and stir-fry for 5-6 minutes to render some fat and slightly char the edges. Add the garlic, diced scallions, Sichuan peppercorns, dried red chilies, cinnamon stick, nutmeg, and star anise, stirring until fragrant.
Ingredients List
Important Notes
Keep the skin on the pork belly as the natural collagen will help thicken and gloss the braising sauce.
Make sure the blanched pork belly is completely drained of excess moisture before searing to avoid dangerous oil splattering.
Laying a generous layer of scallions and ginger at the bottom of the clay pot prevents the collagen-rich pork skin from sticking to the bottom and burning.
Pay close attention when caramelizing the sugar; the transition from a perfect dark amber to burnt and bitter happens in seconds.
Pressing down the pork belly with a small plate during braising ensures it stays submerged in the liquid and cooks evenly.
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