Delve into the heart of Chinese cuisine with Red Braised Pork Belly, or “Hong Shao Rou” (红烧肉), a dish that embodies the rich, comforting flavors of traditional Chinese cooking. Known for its tender, melt-in-your-mouth pork, this dish is a staple at celebrations and family dinners alike. Perfect for those who appreciate depth in flavor, Red Braised Pork Belly is not just food; it’s an experience of taste and tradition.
Introduction
Red Braised Pork Belly is more than just a meal; it’s a culinary journey through the flavors of China. This dish, with its balance of sweet, salty, and savory, represents the essence of Chinese home cooking where ingredients are allowed to shine through simple yet profound techniques. The pork belly, slow-cooked to perfection, absorbs the sauce, making each bite an explosion of flavor. Whether you’re cooking for a special occasion or seeking comfort on a quiet evening, Hong Shao Rou delivers satisfaction.
Why You’ll Love This Recipe
- Rich and Satisfying: The deep flavors are perfect for hearty meals.
- Tender Meat: Cooking method ensures the pork is incredibly tender.
- Versatile: Great as part of a larger meal or standalone with rice.
- Authentic Taste: Brings the essence of Chinese cuisine right to your table.
Ingredients
- 1.5 lbs pork belly, cut into half-inch cubes
- 2 star anises (bajiao, 八角）
- 3-4 slices fresh ginger
- 1/4 cup brown sugar
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce (for color)
- 2 tablespoons Shaoxing wine (绍兴料酒)
- 1 cup water (or chicken stock for richer flavor)
- Salt, to taste
- Green onions or dried chili in tiny pieces (optional)
Instructions
Step 1: Heat the pan on high power
- Add the cut meat and keep stirring: adjust down the heat so the bottom of the pan won’t get burnt.
Step 2: Add spices
- Add ginger: keep stirring until the meat color changes from red to whitish.
- Add cooking wine. Let it cook until it sizzles again.
- Add soy sauce. Keep stirring.
- Add a touch of salt. Be careful not to add too much since there is no way to reverse it later if you add too much. Keep stirring.
- Add brown sugar. Keep stirring.
- Add Boiling water to mostly cover the meat. Only use boiling water, not cold water.
- Add star anise (bajiao).
Step 3: Slow Cook
- Reduce heat: Simmer gently, covered, for about 1 hour and 15 minutes or until the pork is tender. Stir occasionally to prevent sticking. Cooking time may vary. Just cooking until the liquid is almost gone.
- Adjust flavor: If needed, add salt or more soy sauce for taste.
Step 6: Finish and Serve
- Garnish (optional): Add green onions and dried chilies for the last few minutes of cooking.
- Serve hot: With steamed rice or flatbread.
Tips for Perfect Red Braised Pork Belly
- Quality Ingredients: Use good quality pork belly for the best texture.
- Patience in Cooking: The slow cooking is key to tender meat and rich flavors.
- Sugar Control: Monitor the sugar caramelization carefully to avoid burning.
- Balanced Flavors: Adjust the soy sauce for saltiness, sugar for sweetness, and spices for depth.
This Red Braised Pork Belly recipe is a journey into the heart of Chinese culinary tradition, offering comfort and satisfaction in every bite. For more recipes that bring the flavors of China to your home, keep exploring lucookbook.com. Enjoy your cooking adventure!