How to Make Chinese Braised Pork Belly (Hong Shao Rou)

In the world of viral social media, Liziqi shines as an artist who masterfully depicts rural life. Her videos, with their meticulous cinematography, capture and preserve many enchanting moments. One scene that stands out is her preparation of Braised Pork Belly. Now, let’s follow the enticing trail left by this delicious dish and step into our own kitchens to uncover the secrets behind this drool-worthy classic. Let’s embark on our own culinary adventure and create this beloved dish.

What is Hong Shao Rou?

Hong Shao Rou translates to “red braised pork,” named for the rich, reddish-brown color the pork takes on after being braised in a mixture of soy sauce, sugar, and aromatics. The dish is a staple in Chinese cuisine, known for its tender, fatty pork belly and a sauce that’s both savory and slightly sweet. Liziqi’s version often highlights the use of simple, high-quality ingredients, making it a true celebration of traditional cooking.

Ingredients (Serves 3-4)

• 500g pork belly: Cut into 1-inch cubes.
• 2 tablespoons vegetable oil: For cooking.
• 3-4 slices of ginger: For aroma.
• 3-4 garlic cloves: Lightly smashed.
• 2-3 green onions: Cut into 2-inch pieces.
• 3 tablespoons soy sauce: For seasoning.
• 1 tablespoon dark soy sauce: For color.
• 2 tablespoons Shaoxing wine (or dry sherry): For depth of flavor.
• 1-2 tablespoons rock sugar (or granulated sugar): For sweetness.
• 1 star anise: For fragrance.
• 1 cinnamon stick: For warmth.
• 2 cups water or stock: For braising.
• Optional garnish: Fresh cilantro or chopped green onions.

Step-by-Step Instructions

1. Prepare the Pork Belly: Cut the pork belly into 1-inch cubes. Blanch the pork in boiling water for 2-3 minutes to remove impurities, then drain and set aside.
2. Caramelize the Sugar: Heat a wok or heavy-bottomed pot over medium heat. Add 1 tablespoon of vegetable oil and the rock sugar (or granulated sugar). Stir constantly until the sugar melts and turns a deep amber color. Be careful not to burn it.
3. Sear the Pork: Add the pork belly cubes to the caramelized sugar and stir to coat them evenly. Sear the pork until it’s lightly browned on all sides.
4. Add Aromatics and Seasonings: Toss in the ginger slices, smashed garlic, green onions, star anise, and cinnamon stick. Stir-fry for 1-2 minutes until fragrant. Add the soy sauce, dark soy sauce, and Shaoxing wine, stirring to combine.
5. Braise the Pork: Pour in the water or stock, ensuring the pork is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Adjust the Sauce: If the sauce is too thin, increase the heat and simmer uncovered for a few more minutes to reduce it. The sauce should be glossy and coat the back of a spoon.
7. Serve:Transfer the braised pork to a serving dish. Garnish with fresh cilantro or chopped green onions if desired. Serve hot with steamed rice or vegetables for a complete meal.

Tips for Perfect Hong Shao Rou

1. Choose the Right Cut of Pork: Pork belly is ideal for this dish because of its perfect balance of fat and meat, which becomes incredibly tender when braised. If you prefer leaner meat, you can use pork shoulder, but the texture will be slightly different.
2. Caramelize the Sugar Carefully: The caramelization step is crucial for the dish’s color and flavor. Keep an eye on the sugar to prevent it from burning, which can make the dish bitter.
3. Use Dark Soy Sauce for Color: Dark soy sauce is thicker and less salty than regular soy sauce, and it gives the dish its signature deep color. If you don’t have it, you can use regular soy sauce, but the color will be lighter.
4. Simmer Slowly: Low and slow cooking is key to achieving tender, melt-in-your-mouth pork. Don’t rush the braising process—let the pork absorb all the flavors of the sauce.
5. Customize the Aromatics: While star anise and cinnamon are traditional, you can add other spices like cloves or bay leaves for extra depth of flavor.
6. Make It Ahead: Like many braised dishes, Hong Shao Rou tastes even better the next day as the flavors continue to develop. Reheat it gently before serving.

Conclusion

After carefully following each step, your very own plate of mouth-watering braised pork should now be ready to enjoy. With its rich, savory flavor and tender, melt-in-your-mouth texture, this dish is sure to delight both family and friends. By simply exercising a bit of patience and paying attention to detail in the kitchen, you’ve successfully recreated this classic Chinese delicacy. We truly hope this tutorial has been helpful, allowing you to bring a touch of gourmet magic into your everyday life. So go ahead, savor your homemade braised pork, and maybe even share the recipe with others to spread the joy of cooking.