Chinese Red braised pork belly is considered as the "big dish" for family table and party. This dish is also named as Hong Shao Rou in Chinese. "Hong" indicates the lovely red color; "Shao" refers to the braising method. This post will introduce the basic steps of making perfect Hong Shao Rou at home.
Although red braised pork belly requires several steps, but it is quite friendly to beginners. There is little skill required. Most of the restaurants will describe this dish as "fat but not oily", however I can only eat 2 cubes no matter how good the chef is. It still contains lots of fat. A smart way is to serving your Hong Shao Rou with cold salad like smashed cucumber salad.
About the ingredients
Pork belly also named as Wu Hua Rou is a very popular ingredient in Chinese cuisine. I have made lots of dishes using pork belly including crispy pork belly and twice cooked pork. Pork belly may differ in contains of fat based on different types of pigs. So you can choose leaner parts if you want.
About the versions
Lots of restaurants claims that they have the best authentic Hong Shao Rou, but actually there are lots of versions. Previously I posted a Chairman Mao's red braised pork belly, which is popular in center part of China use spice to enhance the flavor and remove the odd taste from pork. However we skip any type of spice in this version, which is more popular in Southern part of China. And in order to make the dish completely aroma with no odd taste and flavors, I applied several special skills.
Cook's Note
- The original lovely amber color of this recipe is coming from caramelized sugar other than dark soy sauce. We call this type of coloring as sugar coloring (糖色). Sugar color can be made either water or oil. Caramelized sugar not only brings color but also great unique flavors. Some of the easy home version may suggest skip making caramelized sugar because once burnt, it may bring bitter flavor. I prefer the caramelized version. Caramelized sugar generates hundreds of new and different compounds, with richer flavor and dark color. However, be careful with the process and turn off the heat once the sugar turns amber.
- Searing the skins at the very beginning can help to remove odd taste or any hair if removed from the skins and endow a better texture after cooked. But be careful and don't get yourself burnt.
- If possible, get some yellow rock sugar instead of regular white sugar or white rock sugar because it contains more flavors and in the same time has a more acceptable sweetness.
Instructions
Prepare the pork belly
1.Heat wok or pan until hot, then place the pork belly in, skin downside. Use hand to move the skin on the surface of the wok until the skin is almost seared. Wash carefully to clean the seared part completely. Then cut the pork belly into 2 cm cubes.
2.In a large pot with enough water, place the pork belly cubes in. Add scallion, smashed ginger, cooking wine and Sichuan peppercorn. I highly recommend you trying to use Sichuan peppercorn in the process of blanching meat, it is such an odd taste killer. Bring to a boiling and then continue cook for 5 minutes. Transfer the pork belly out and wash if necessary. I wash it in the boiling water in the video. Set aside and drain.
In a wok, sear the pork belly cubes for 4-5 minutes. Where will be a layer of oil at the bottom. Transfer the pork belly cubes out. And leave only 1 tablespoon of oil in wok, save the extra oil for other vegetable stir fry.
Slow down the fire, add the smashed yellow rock sugar in. Continue fry with very slow fire. The sugar firstly melts, then it turns into yellow and finally amber.
Once it bubbles, add the pork belly cubes in. Quickly mix. Pour in hot water to cover the pork belly, add light soy sauce, scallion and smashed ginger.
Cover and simmer for 1 hour using middle fire. Check the softness at the stage. Then turn up the fire, remove the lid and thicken the sauce. Pick up and discard scallion and ginger. They have finished their tasks. Optionally but highly recommend adding around ½ tablespoon of black vinegar or lemon juice in. This add extra aroma. No sour taste at the final dish.
It is ok that the pork belly seems to be quite plain now. Continue heating and the sugar will turn the pork cubes into something very good looking. Continue pushing and moving the pork cubes to avoid over-heating partially in the last minutes. It is down when pork belly is well colored and the oil at the bottom begins to turn transparent. Serve hot!
How to re-heat HongShaoRou
Regular re-heating is not a good choice. I recommend steaming with a cover. This can keep the flavors and texture as much as possible.
Hong Shao Rou—(Red Braised Pork Belly)
Ingredients
- 500 g pork belly , cut into cubes around 2 inches
Blanching the pork belly
- 1 tbsp. cooking wine
- 1 piece ginger , smashed
- 4 scallion sections
- 10 Sichuan peppercorns , optional
Frying and Simmering
- ¼ cup yellow rock sugar , broken if you have large pieces
- 3 tbsp. light soy sauce
- 2 scallions , cut into sections
- 4 green onions , 1 finely chopped for garnish and the left into long sections
- hot water to cover the pork cubes , as needed
- ¼ tbsp. black vinegar or apple vinegar , optional
Instructions
- Treat the Skin| Heat wok or pan until hot, then place the pork belly in, skin downside. Use hand to move the skin on the surface of the wok until the skin is almost seared.
- Wash carefully to clean the seared part completely. Then cut the pork belly into 2 cm cubes.
- Blanch the Pork| In a large pot with enough water, place the pork belly cubes in. Add scallion, smashed ginger, cooking wine and Sichuan peppercorn. I highly recommend you trying to use Sichuan peppercorn in the process of blanching meat, it is such an odd taste killer. Bring to a boiling and then continue cook for 5 minutes. Transfer the pork belly out and wash if necessary. I wash it in the boiling water in the video. Set aside and drain.
- Sear the cubes| In a wok, sear the pork belly cubes for 4-5 minutes. Where will be a layer of oil at the bottom. Transfer the pork belly cubes out. And leave only 1 tablespoon of oil in wok, save the extra oil for other vegetable stir fry. Slow down the fire, add the smashed yellow rock sugar in. Continue fry with very slow fire. The sugar firstly melts, then it turns into yellow and finally amber. Once it bubbles, add the pork belly cubes in. Quickly mix.
- Simmering| Pour in hot water to cover the pork belly, add light soy sauce, scallion and smashed ginger. Cover and simmer for 1 hour using middle fire. Check the softness at the stage.
- Get the Color| Then turn up the fire, remove the lid and thicken the sauce. Pick up and discard scallion and ginger. They have finished their tasks. Optionally but highly recommend adding around ½ tablespoon of black vinegar or lemon juice in. This add extra aroma. No sour taste at the final dish.
- Once most of the liquid is gone, slow down the fire. Continue pushing and moving the pork cubes to avoid over-heating partially in the last minutes. It is down when pork belly is well colored and the oil at the bottom begins to turn transparent. Serve hot with scallions sprinkled.
Video
Notes
Nutrition
Jason
Hi,
I doubled this recipe and ended up having a brown sauce rather than red. I’m not sure where I went wrong.
I carmalized the brown sugar, added enough water that it would cover all the pork, then transferred the carmalized brown sugar “sauce” to a Dutch oven with the pork. I then simmered for 45 minutes. It stayed brown the entire time. At what point should the sauce turn red?
Taste was great though!
Elaine
Jason,
You need to continue thickening the sauce with very slow fire.
Jess
Is it possible to use rock sugar instead of brown sugar?
Elaine
Yes, rock sugar works fine too.
Eva
I did this recipe this evening but the sauce was either too thick or too oily... And I didn't have the same color as you, I think it's because I used brown sugar from cane? Also, I did use a medium red oignon since I didn't have green ones... maybe the sauce was too thick because of that? shame!
Added an anis star + one clove too. Was super delicious anyway!
Elaine
Eva,
The most possible reason is that your pork belly is slightly over-heated in the searing process. If it comes too oily, you can pour the extra oil out and continue with further steps.
The color can be influenced by the sugar and the soy sauce. If possible, tag me a photo on INS.
Eva
I had already eaten everything when I saw your picture. I think the soy sauce is too dark but I can't buy too many products in my small flat. Could I put less soy sauce and a little bit of salt instead?
I actually forgot to sear it... But maybe I waited too long for my sauce to reduce.
Robert Anderton
I've just found your recipes I will try them and let you know how I get on thank you.
Elaine
Thank you Robert! Happy cooking!
Steven
I added dark soy sauce and mine turned out perfect. You need the sorghum flavor from from dark soy sauce so the flavor will be correct. This is a great recipe, very delicious!
Elaine
Thank you Steven!!
Joyce
Thanks for this recipe. Can this be done in a Instant Pot after it is browned?
Your recipe are the best!
Ana
I lived in Taiwan for a couple of years, and this is one of the foods I miss the most! You could find braised pork belly almost everywhere. I have tried other recipes for making this pork, but I haven't been able to find the best one yet. However, after trying this one, I have to say it's the closest to the ones I used to eat in Taiwan. Thank you for the recipe!
Elaine
Thanks Ana. This is my favorite too. Happy cooking!