Steps to Prepare Super Quick Homemade Hong Shao Rou (Red Braised Pork)

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Hong Shao Rou (Red Braised Pork). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hong Shao Rou (Red Braised Pork), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hong Shao Rou (Red Braised Pork) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hong Shao Rou (Red Braised Pork) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hong Shao Rou (Red Braised Pork) estimated approx 180 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Hong Shao Rou (Red Braised Pork) using 10 ingredients and 15 steps. Here is how you cook that.

Saw it on a Rick Stein show and hunted down the recipe and decided to try and replicate it.

Ingredients and spices that need to be Take to make Hong Shao Rou (Red Braised Pork):

1. 2 lb pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces
2. 3 tablespoons white wine/shaoxing wine/sherry
3. 2 tablespoon light soy sauce
4. 3 teaspoon dark soy sauce
5. 300 ml water/top up as needed
6. 1 Spring onions
7. 3 Cloves Garlic minced
8. 5 good slices of pealed ginger root
9. 2 star anise
10. 1 rock of sugar/handful of brown sugar

Steps to make to make Hong Shao Rou (Red Braised Pork)

1. Image of Ingredients
2. Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil.
3. Once it starts to boil remove the meat.
4. Drain the the pork.
5. Clean off any residue.
6. Cut the belly into 3/4-inch thick pieces.
7. Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown.
8. Add the meat and make sure to cover it with the oil and sugar.
9. Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water.
10. The spices.
11. Add the spices to the dish and cover with a lid and simmer/braise for 3 hours.
12. After an hour check to see if you need to add more water, Add 200mls every hour if needed.
13. An hour before serving add a good hand full of brown sugar or a block of rock sugar.
14. Finished - Remove the ginger, star anise and spring onions.
15. Serve with rice and chopped green onions

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