Hong Shao Rou #lowandslow #hongshaorou #redbraisedporkbelly #porkbelly #recipe #cooking #shorts

Summary

In this recipe video, you'll learn how to make Hong Chao, or Red Braised Pork Belly, a melt-in-your-mouth dish with a rich, aromatic sauce. The process begins by blanching pork belly with ginger, scallions, and Shaoxing wine to remove impurities. After browning the pork, you sauté it with rock sugar, spices, soy sauces, and more, then simmer low and slow for an hour and a half. The result is tender, flavorful pork belly served with a thickened sauce and a bowl of rice. A comforting and delicious dish well worth the effort!

Takeaways

• 😀 Start by slicing the pork belly into bite-sized pieces and blanching them with ginger, scallions, and Chinese cooking wine to remove any scum.
• 😀 After blanching, rinse the pork belly in cold water before proceeding with the cooking process.
• 😀 Heat oil and rock sugar in a wok to melt the sugar into an amber color.
• 😀 Once the sugar has melted, add the drained pork belly and sauté it until golden brown.
• 😀 Add aromatics like star anise, cinnamon, bay leaves, and optional dried chilies for flavor.
• 😀 Pour in Shaoxing wine, light soy sauce, dark soy sauce, and cover the pork belly with water to barely submerge it.
• 😀 Simmer the pork belly low and slow for about an hour and a half, until the skin is tender and can be easily poked with a chopstick.
• 😀 After cooking, remove the spices and aromatics from the pot.
• 😀 Raise the heat to reduce and thicken the sauce, allowing it to become rich and glossy.
• 😀 Serve the red braised pork belly with a hot bowl of rice for a comforting, flavorful meal.
• 😀 This dish is the definition of comfort food, offering melt-in-your-mouth pork belly with a delicious, aromatic sauce.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is red braised pork belly, also known as Hong Chao, which features tender, melt-in-your-mouth pork belly in a rich, aromatic sauce.

What are the initial ingredients added to the pot for blanching the pork belly?

The initial ingredients are pork belly, ginger, scallions, and Shaoxing wine, along with water to cover the ingredients.

Why is the pork belly blanched before cooking?

The pork belly is blanched to remove any scum or impurities that may arise during cooking, ensuring a cleaner and clearer broth.

What is the purpose of using Rock Sugar in the recipe?

Rock Sugar is used to provide a subtle sweetness and help create a rich amber color when it melts, which enhances the flavor profile of the dish.

How do you know when the pork belly is cooked properly?

The pork belly is cooked properly when the skin can be easily poked with a chopstick, indicating that it has become tender and fully cooked.

What spices and aromatics are added to the wok during the sautéing step?

The spices and aromatics include star anise, cinnamon, bay leaves, optional dried chilies, Shaoxing wine, light soy sauce, and dark soy sauce.

How long should the pork belly simmer in the sauce?

The pork belly should simmer low and slow for about an hour and a half to allow the flavors to develop and the pork to become tender.

What should be done after the pork belly is cooked and the simmering process is complete?

After the pork belly is cooked, the spices and aromatics should be removed, and the heat should be raised to reduce and thicken the sauce.

What is the recommended way to serve the dish?

The red braised pork belly should be served with a hot bowl of rice to complement the rich sauce and tender pork.

Why is this recipe considered 'low and slow'?

This recipe is considered 'low and slow' because it requires slow cooking over a long period, allowing the pork belly to become tender and absorb the flavors from the sauce.