A Dish Popular Nationwide In China
Pork belly is a well-liked meat cut that is prized by numerous excellent cuisines all over the world. Given its high fat content, it must be prepared in a certain method to lessen its greasy flavor. Hong Shao Rou, also known as red-cooked pork belly or red-braised pork belly in English, is undoubtedly the most popular pork belly dish in China.
To create a complex flavor that is salty, sweet, fragrant, and umami, pork belly slices are simmered with soy sauce, rice wine, sugar, and spices. Skin and fat turn into a gelatinous, non-greasy substance that melts quickly in your mouth.
Regional Cusine Variations
In addition to having the desired flavor and texture, braised pig belly is notable for its reddish-brown sheen. The term "red" in its name derives from there. There are two traditional methods to accomplish this effect among the numerous variations of this dish from various regional cuisines of China.
Chairman Mao's preferred dish is thought to have been the well-known Hunan cuisine (Hunan was his home province). In this variation, to give the meat an appetizing appearance, rock sugar is melted in heated oil to a caramel color. Another well-known type of Shanghai cuisine uses dark soy sauce, which is essential for giving the pig color.
What Makes This Easy Version A Good Deal
I've made braised pork belly several times over the years using various flavors and techniques that were inspired by various iterations of this dish. I eventually settled on a recipe that is incredibly simple to make but produces excellent results.
There is no frying involved (leaving you with a grease-free kitchen), thus no additional oil is required (the pork belly already has enough fat). Additionally, you don't need to be an expert at correctly caramelizing the sugar. However, the final dish is quite gratifying. It is incredibly beginner-friendly. I'm serious!
What Ingredients Are Necessary?
The ingredient list is short and simple. Here are some tips on sourcing them that you might find useful.
- Pork Belly
Hog belly, which is the dish's main ingredient, is the fatty yet best-tasting cut of pork. The usage of one without skin is not advised. The skin is extremely delicate and gelatinous after cooking. You will undoubtedly adore it!
Typically, I cut it into cubes of 2-3 cm (about 1 inch). If you choose, you might utilize larger portions. Make sure they are roughly the same size, and if necessary, increase the cooking time.
- Shaoxing Rice Wine
a bottle of rice wine from Shaoxing
Shaoxing rice wine, a sort of Chinese cooking wine, gives the meat a fragrant, rich flavor. Additionally, it appears to lessen its greasiness. It merits a spot in your cupboard as one of the essential condiments for real Chinese food.
For this meal, I advise using at least 250ml (about 1 cup) of Shaoxing rice wine for every 600g (1.3lb) of pork belly, as opposed to many other recipes that merely call for a tablespoon. In fact, you may double the amount and make the braising liquid entirely out of rice wine.
- Soy Sauce
For this meal, I combine two different kinds of soy sauce: light soy sauce and dark soy sauce. The former functions as a salt with flavor. The latter, which has a less salty flavor but a caramel undertone, is what gives the pork its stunning brownish-red sheen. So I don't advise using conventional soy sauce in its place.
- Aromatic & Spices
In traditional Chinese braised recipes, the three components ginger, star anise, and bay leaf are frequently used. They improve the meat's scent and aid to lessen its gamey flavor.
- Rock Sugar
Rock sugar, a kind of refined crystallized sugar, is a staple in Chinese kitchens. It is thought to give braised dishes sparkle because it is less sweet than white sugar. Please feel free to swap normal sugar in its place if you like.
Three Simple Steps To Follow:
STEP 1: CROSS THE PORK
When preparing braised pork in the Chinese style, blanching is a necessary step. It's used to remove blood and other impurities from the muscles and bones to make the broth clearer and taste less gamey.
Turn the heat to high and add the pork belly cubes to a pot of cold water. You will notice froth starting to form on the surface as soon as it begins to boil. Most of it can be taken out with a spoon. After that, drain the meat and wash it under running water.
STEP 2: BRAISE THE PORK
Put the pork in a clean pot after blanching, then add boiling water and Shaoxing rice wine (barely cover the meat). Add bay leaves, ginger, star anise, light and dark soy sauces, and soy sauce.
To fully boil the liquid, turn on the heat. Reduce the heat and cover with a lid. Give it at least an hour to simmer. To determine how tender a piece of beef is, poke it with a chopstick. You can proceed to the following stage if there is little opposition to it.
Remember to swirl the meat around the pan a couple of times during this process. To avoid burning, add a small amount of hot water if you sense the liquid is becoming too low (but no need to reach the original volume).
STEP 3: COMPRESS THE BROTH
Increase the temperature all the way. The braising liquid should be sweetened with rock sugar (or regular white sugar) and left to boil vigorously. The amount of the broth will drastically decrease and it will get thicker as the sugar melts and the water evaporates.
Stir the pork cubes occasionally during this process to give each piece a tasty color and sheen. When the soup barely covers the bottom of the pot, turn off the heat (Over-boiling can burn the sauce). Please refer to the recipe card's instructional video below.
- Chinese red braised pork belly is most frequently offered as the main course in multi-course shared meals.
- Use it as a topping for plain steamed rice along with blanched vegetables like broccoli, bok choy, etc. for a straightforward all-in-one dinner.
- It also makes a delicious stuffing for Gua Bao or Bing (Chinese flatbread fried in a skillet) (half-circle shaped steamed buns).
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