猪肉

Hong Shao Rou – Chinese Braised Pork Belly Recipe

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.

Author have a say…

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!

资源：维基百科

Hong Shao Rou Recipe (Red Braised Pork Belly)

Make sure to use honey rock sugar for the best flavor outcome, and also used a decent soy sauce as that would affect the aroma of the gravy as well.

Course Main Course, Side Dish

Cuisine 中

Keyword Hong Shao Rou, Pork Belly, Pork Belly Recipe, Red Braised, Red Braised Pork Belly

难度中等

Prep Time 30

Cook Time 30

总时间 1

Servings 份

Calories 1174大卡

Author 伊森黄

配料

800 克 Pork Belly
200 克姜
100 克葱头
100 克大蒜
50 克 Spring Onion
25 克 Dried Chili
1 茶匙 Soy Sauce
1 茶匙 Fish Sauce
20 克 Honey Rock Sugar
2 汤匙 Oyster Sauce
Thick Soy Sauce for color

公制 - 英制

Instructions

Preparation

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.

Cooking

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.

Video

Notes

提示

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.