Home-Style Braised Pork Belly (Hong Shao Rou)
Translated from Chinese, the language of the Short.
一道美味 cooked this in a YouTube Short, in Chinese. SeeMeCook wrote it up from the Short as a full recipe, translated it into English, and added nutrition.
Watch the original ShortImported by Anonymous on SeeMeCook
A classic Chinese braised pork belly dish featuring a rich, ruby-red glaze achieved through a traditional sugar-coloring technique, resulting in melt-in-your-mouth meat that is savory and slightly sweet.
- Time
- 1 hour 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a clean pot, combine one bowl of rock sugar, a small amount of cooking oil, and half a bowl of water.
Bring to a boil over high heat until the mixture turns an amber/honey color. Reduce heat to low and continue simmering until large bubbles form and the color deepens to a dark jujube red.
Carefully pour in one bowl of boiling water (approximately 100°C (212 °F)) to the caramelized sugar. This creates a bright red 'sugar color' (Tangse) that is not bitter. Set aside.
In a separate dry pan (no oil needed), add the cubed pork belly. Stir-fry over medium heat until the pork releases its natural oils and the edges become slightly golden. This step is crucial for making the dish 'fatty but not greasy'.
Remove the rendered lard from the pan (save it for stir-frying vegetables later) and transfer the browned pork belly into a clay pot (sand pot).
Add the green onion knot, ginger slices, star anise, cinnamon stick, bay leaves, and dried chili peppers to the clay pot.
Season with light soy sauce, dark soy sauce, oyster sauce, and half a bowl of the prepared sugar color liquid.
Pour in enough boiling water to completely submerge the pork. Cover and simmer over medium-low heat for 60 minutes until the meat is tender and soft.
Remove the large aromatics (onion, ginger, spices) from the pot. Add the soaked bean curd sticks (fuzhu).
Season with salt and chicken bouillon powder to taste. Continue to simmer for another 10 minutes until the sauce has thickened and the bean curd has absorbed the flavors.
Notes
The key to this recipe is mastering the 'Tangse' (sugar color) and rendering the fat from the pork belly before braising. The rendered lard is highly flavorful and can be stored for other cooking uses.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1238
- Protein
- 28 g
- Carbs
- 59 g
- Fat
- 99 g
- Fiber
- 1 g
Where the calories come from
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