Best 2 Red Braised Pork Hong Shao Rou Recipes
**Red Braised Pork (Hong Shao Rou)**
Red braised pork, also known as hong shao rou, is a classic Chinese dish that is often served during special occasions. This hearty and flavorful dish is made with pork belly that is braised in a rich sauce made with soy sauce, rice wine, sugar, and spices. The pork is typically cooked until it is fall-apart tender and the sauce is thick and glossy. Red braised pork can be served over rice or noodles, and it is often accompanied by other dishes such as steamed vegetables or stir-fried greens.
This article provides two recipes for red braised pork: a traditional recipe and a simplified recipe. The traditional recipe is more time-consuming, but it results in a richer and more flavorful dish. The simplified recipe is easier to make and is perfect for busy weeknights. Both recipes are delicious and will surely be a hit with your family and friends.
**Traditional Red Braised Pork Recipe:**
This recipe uses a variety of spices, including star anise, cinnamon, and cloves, to create a complex and flavorful sauce. The pork is first browned in a wok or Dutch oven, then braised in the sauce for several hours. The result is a tender and flavorful dish that is perfect for special occasions.
**Simplified Red Braised Pork Recipe:**
This recipe is a great option for busy weeknights. It uses fewer spices and is cooked in a single pot, making it easy to prepare. The pork is browned in a pot, then braised in the sauce for about an hour. The result is a delicious and flavorful dish that is perfect for a quick and easy meal.
RED-BRAISED PORK (HONG SHAO ROU)
Steps:
- Cut the pork into 3/4-1 in (2-3cm) chunks.
- Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
- Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
Steps:
- Start by cutting your pork belly into 3/4-inch thick pieces.
- Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
- Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
- NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
Tips:
- Choose the right cut of pork: Pork belly is often used for red braised pork, but you can also use pork shoulder or pork butt. Pork belly has more fat, which adds flavor to the dish, while pork shoulder and pork butt are leaner and have less fat.
- Use a variety of spices: Red braised pork is typically made with a combination of spices, such as star anise, cinnamon, cloves, and ginger. You can also add other spices, such as cardamom, fennel seeds, and Sichuan peppercorns, to taste.
- Brown the pork before braising: Browning the pork before braising helps to develop flavor and color. You can brown the pork in a skillet or in a pot over medium heat.
- Braise the pork for a long time: Red braised pork is traditionally braised for several hours, or even overnight. This allows the pork to become tender and flavorful.
- Serve the pork with rice or noodles: Red braised pork is typically served with rice or noodles. You can also serve it with vegetables, such as bok choy or Chinese broccoli.
Conclusion:
Red braised pork is a classic Chinese dish that is easy to make and always a crowd-pleaser. With its tender pork, flavorful sauce, and variety of spices, it's a dish that everyone will enjoy. Whether you're a beginner or an experienced cook, give this recipe a try and you won't be disappointed.
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