This Hong Shao Rou is my father’s recipe, where he developed this recipe by accident. He was preparing a braised pork belly for my mother and playing around with ingredients, surprisingly it turns out very good and we all love it. Read on to find out what ingredients he used to develop one of the best Hong Shao Rou I have ever tasted!
Probably The Best Hong Shao Rou Recipe
Hong Shao Rou, literally translated as “red braised pork belly”, is a dish that originated from China. Where pork belly is braised with ginger, garlic, aromatic spices, and soy sauce. It was also said this is one of Chairman Mao’s favorite dish.
My Father’s Secret Ingredient
As I mentioned earlier, my father was trying with some ingredients and discovered that this ingredient makes a big difference in flavor outcome, and the ingredient is Honey Rock Sugar.
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Hong Shao Rou, in another word, braised pork belly, this time I am bringing you all an all-time favorite recipe for your next dinner idea. As you all know, there is plenty of braised pork belly recipe out there and after years of test and trial, here I present to you, the best Hong Shao Rou Recipe you will ever know! Cook yourself this amazing Hong Shao Rou to spice up your dinner!
Hong Shao Rou Recipe (Red Braised Pork Belly)
- 800 g Pork Belly
- 200 g Ginger
- 100 g Shallot
- 100 g Garlic
- 50 g Spring Onion
- 25 g Dried Chili
- 1 tsp Soy Sauce
- 1 tsp Fish Sauce
- 20 g Honey Rock Sugar
- 2 tbsp Oyster Sauce
- Thick Soy Sauce (for color)
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- Bring 1.5 liters to boil in a pot.
- Blanch pork belly for 5 minutes with 50g of crush ginger.
- Remove pork belly from the pot and soak pork belly into a cold bath until can handle with your hands.
- Cut pork belly into cube bite-size and set aside.
- Clean and slice ginger, shallot, and garlic. Separately keep them in a container.
- Cut the spring onion into bite-size.
- Wash dried chili under tap water to remove dust.
- Preheat a pan with cooking oil.
- Add in blanched pork belly and sliced ginger.
- Over high heat, pan-fry pork belly to crispy edges.
- Turn off heat, make space in the middle of your pan.
- Add in shallot and garlic.
- Fry shallot and garlic to aromatic over medium heat.
- Switch to high heat and pour in soy sauce.
- Give it a few tosses and then add water.
- Add sufficient water until all the pork belly is well covered.
- Add fish sauce, honey rock sugar, oyster sauce, dried chili, and spring onion.
- Bring to a boil and keep covered.
- Cook on high heat for 15 minutes. Occasionally, do remove the cover to toss the bottom of the pan to prevent burn.
- Then switch to medium heat for another 15 minutes.
- Remove from heat and serve on a plate.
- If it is still watery, continue cooking over medium heat until thickened.
- Pigskin contains a high amount of collagen which thickens the gravy. Hence no thickening agent is needed.
- It is important to keep covered during the last 30 minutes of cooking to soften the pork belly. Otherwise, longer cooking time is required.
- The fats layer of pork belly that is not overcooked will deliver a chewy and crunchy sensation to your taste bud.