Red Braised Pork Belly (Hong Shao Rou)
Try this Red Braised Pork Belly (Hong Shao Rou) recipe, or contribute your own.
Try this Red Braised Pork Belly (Hong Shao Rou) recipe, or contribute your own.
- Carbohydrate 3.85320058665319 g
- Cholesterol 0 mg
- Fat 0.149079852583863 g
- Fiber 0.998060747804628 g
- Protein 2.10351638068636 g
- Saturated Fat 0.0175597669177823 g
- Serving Size 1 1 Serving (225g)
- Sodium 255.308696714698 mg
- Sugar 2.85513983884856 g
- Trans Fat 0.0626358094239327 g
- Calories 29 calories
Step-by-step
- Cut the pork belly into thick pieces, about 1 inch long. I bought this package of pork belly pieces from a Chinese market that were already cut and ready for cooking.
- Heat the wok over medium high. Once the wok is preheated, add 1 teaspoon oil. This is to prevent the pork from sticking. Use a spatular to coat the bottom of the wok. Arrange the pork belly in a single layer and fry each side until slightly brown. Transfer to a plate and set aside.
- Clean the wok and heat it over medium. Add 2 tablespoons of water and 2 tablespoons of rock sugar. Normally we would use oil instead of water. But water will help the sugar dissolve quickly. We'll add some oil later on.
- Once the sugar is starting dissolved, add 1 teaspoon oil and reduce the heat to LOW. Keep stirring until it turns brown. Then add in 1/4 cup hot water and bring just a boil. Mix well and transfer to a bowl.
- Turn the heat to high, add 1 teaspoon oil, then add ginger, bay leaves, star anise to the wok until fragrant. Then add soy sauce, dark soy sauce, rice wine and the sugar mixture.
- Once the sauce is boiling, return the pork belly to the wok and mix well.
- Add HOT (not cold) water to the wok. The water should cover most of the pork belly. Cover with a lid. Reduce the heat to a gental simmer for 1.5 hours.
- Once the sauce is reduced to 1/4, turn the heat to high. Keep stirring as the sauce starts thickening. Be careful not to cook the pork for too long over high heat, or it'll squeeze out the moisture and the pork becomes dry.
- When the pork belly turns red and shiny, transfer to a plate and serve.
The Sugar Foundation
Rock sugar drives the entire color development of this dish, requiring a careful melt in water before oil enters the wok. Dissolving two tablespoons of rock sugar in two tablespoons of water prevents early burning while establishing the base for the signature reddish hue. Keeping the burner on low once the sugar begins to brown protects the syrup from turning bitter and acrid. Without this precise caramelization phase, the pork lacks its characteristic deep mahogany appearance and glossy finish.The Braising Phase
Maintaining a gentle simmer for ninety minutes transforms tough fat and muscle into meltingly tender textures without breaking apart the structural integrity of the one-inch cuts. Adding hot water rather than cold prevents the pork protein from seizing up instantly, which would otherwise toughen the meat fibers. Covering the wok traps steam efficiently while the collagen slowly renders into the surrounding liquid. Monitoring the liquid level ensures the sauce reaches the correct consistency without scorching the bottom of the pan.Final Reduction Control
Turning the heat to high only when the sauce reduces to one-quarter of its original volume guarantees proper cling without drying out the interior. Constant stirring during this final stage prevents sugar scorching on hot metal surfaces. Removing the meat promptly when it turns red and shiny prevents moisture loss that makes the pork stringy and dry. Overcooking at this stage forces out internal juices, completely reversing the tenderness achieved during the long simmer.
