Hong Shau Rou: Recipe, Tips, and Delicious Variations

Hong Shau Rou, or Red Braised Pork Belly, is a dish that whispers of centuries past, a culinary legacy passed down through generations. Imagine tender, melt-in-your-mouth pork belly, glistening with a rich, mahogany-colored sauce, its aroma filling your kitchen with warmth and comfort. This isn’t just a meal; it’s an experience, a journey into the heart of Chinese cuisine.

This iconic dish, deeply rooted in Shanghai’s culinary traditions, has a fascinating history. Legend has it that the dish gained popularity during the Song Dynasty, and its variations can be found throughout China, each region adding its own unique twist. But what makes Hong Shau Rou so universally loved? It’s the perfect balance of sweet and savory, the unctuous texture of the pork belly, and the deeply satisfying umami flavor that lingers on your palate.

People adore this dish for its incredible depth of flavor and the sheer comfort it provides. The slow braising process transforms the humble pork belly into a culinary masterpiece, rendering the fat and creating a texture that is both decadent and incredibly tender. Whether you’re looking for a show-stopping centerpiece for a family gathering or simply craving a taste of authentic Chinese comfort food, this recipe is sure to impress. So, let’s embark on this culinary adventure together, and I’ll guide you through creating the perfect Hong Shau Rou in your own kitchen!

this Recipe

Ingredients:

• 1.5 lbs pork belly, skin on, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 1 inch ginger, peeled and sliced
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1/4 cup Shaoxing rice wine
• 1/4 cup dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons rock sugar (or granulated sugar)
• 4 cups chicken broth (or water)
• 2 green onions, chopped (for garnish)
• Optional: 1 tablespoon oyster sauce
• Optional: 1 teaspoon five-spice powder

Blanching the Pork Belly

Before we even think about braising, we need to blanch the pork belly. This crucial step removes impurities and helps to tenderize the meat. Trust me, don’t skip it!

1. Place the pork belly cubes in a large pot.
2. Cover the pork with cold water. Make sure the water level is well above the pork.
3. Bring the water to a boil over high heat. You’ll notice some scum and foam rising to the surface – that’s what we want to get rid of.
4. Once boiling, let the pork simmer for about 5-7 minutes.
5. Remove the pork from the pot and rinse it thoroughly under cold running water. This helps to stop the cooking process and further clean the pork.
6. Pat the pork belly dry with paper towels. This is important for browning later.

Searing the Pork Belly

Now comes the fun part – searing! Searing the pork adds a beautiful color and develops a rich, savory flavor. Don’t be afraid to get a good sear on all sides.

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Make sure the pot is large enough to hold all the pork belly comfortably.
2. Once the oil is hot, add the pork belly cubes in a single layer. Avoid overcrowding the pot, as this will lower the temperature and prevent proper searing. You may need to do this in batches.
3. Sear the pork belly on all sides until golden brown and slightly crispy. This should take about 2-3 minutes per side. Be patient and let the pork develop a nice crust.
4. Remove the seared pork belly from the pot and set aside.

Creating the Braising Sauce

The braising sauce is where the magic happens! This is what gives Hong Shau Rou its signature sweet and savory flavor. We’ll build layers of flavor with aromatics, soy sauce, and rock sugar.

1. In the same pot (with the leftover oil and rendered fat from the pork – flavor gold!), add the ginger slices and smashed garlic cloves.
2. Sauté the ginger and garlic over medium heat for about 1-2 minutes, or until fragrant. Be careful not to burn them.
3. Add the star anise and cinnamon stick to the pot. Stir for about 30 seconds to release their aromas.
4. Pour in the Shaoxing rice wine. Let it sizzle for a moment to deglaze the pot, scraping up any browned bits from the bottom. This adds even more flavor!
5. Add the dark soy sauce, light soy sauce, and rock sugar (or granulated sugar) to the pot.
6. Stir until the rock sugar is dissolved. The sauce should start to thicken slightly.
7. If using, add the oyster sauce and five-spice powder. Stir to combine.

Braising the Pork Belly

Now it’s time to let the pork belly simmer in that delicious braising sauce until it’s melt-in-your-mouth tender. This is a low and slow process, so be patient and let the flavors meld together.

1. Return the seared pork belly to the pot.
2. Pour in the chicken broth (or water) until the pork belly is almost completely submerged. You want the liquid level to be just below the top of the pork.
3. Bring the mixture to a boil, then reduce the heat to low.
4. Cover the pot and let the pork belly simmer gently for at least 2-3 hours, or until it’s incredibly tender. The longer it simmers, the more flavorful and tender it will become. I usually go for 3 hours.
5. Check the pork belly periodically and add more chicken broth (or water) if the liquid level gets too low. You want to keep the pork mostly submerged.
6. After 2-3 hours, remove the lid and increase the heat to medium. Let the sauce reduce and thicken for about 20-30 minutes, or until it reaches your desired consistency. Stir occasionally to prevent sticking. Be careful not to burn the sauce.
7. Taste the sauce and adjust the seasoning if needed. You can add a little more soy sauce for saltiness or sugar for sweetness.
8. Remove the star anise and cinnamon stick before serving.

Serving Hong Shau Rou

Finally, it’s time to enjoy the fruits of your labor! Hong Shau Rou is best served hot, with plenty of rice to soak up that delicious sauce.

1. Serve the Hong Shau Rou over steamed rice.
2. Garnish with chopped green onions.
3. Enjoy! This dish is even better the next day, as the flavors have had more time to meld together.

Tips for Success

• Don’t skip the blanching step! It’s essential for removing impurities and tenderizing the pork.
• Sear the pork belly well. This adds color and flavor.
• Use good quality soy sauce. It makes a big difference in the final flavor.
• Be patient with the braising process. The longer it simmers, the more tender and flavorful the pork will be.
• Adjust the seasoning to your liking. Taste the sauce and add more soy sauce or sugar as needed.
• Make it ahead of time. Hong Shau Rou is even better the next day!

Variations

• Add hard-boiled eggs. Peel hard-boiled eggs and add them to the pot during the last hour of braising. They’ll absorb the flavor of the sauce and become beautifully marbled.
• Add dried shiitake mushrooms. Soak dried shiitake mushrooms in hot water until softened, then add them to the pot during the braising process. They’ll add a rich, earthy flavor.
• Add bamboo shoots. Add sliced bamboo shoots to the pot during the last hour of braising. They’ll add a crunchy texture and a slightly sweet flavor.
• Make it spicy. Add a few dried chili peppers or a tablespoon of chili bean paste to the braising sauce for a spicy kick.

Storage

Leftover Hong Shau Rou can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Enjoy!

I hope you enjoy this recipe for Hong Shau Rou! It’s a classic dish that’s sure to impress your family and friends. Happy cooking!

Conclusion:

And there you have it! This Hong Shau Rou recipe is more than just a dish; it’s a culinary journey, a taste of tradition, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who appreciates rich, savory flavors and melt-in-your-mouth textures. The combination of the tender pork belly, the sweet and savory braising sauce, and the aromatic spices creates a symphony of flavors that will leave you wanting more.

Why is it a must-try? Because it’s incredibly satisfying! The slow braising process transforms the humble pork belly into a culinary masterpiece. The fat renders beautifully, creating a luscious, almost creamy texture that coats your palate with each bite. The sauce, infused with soy sauce, sugar, and ginger, is the perfect complement to the richness of the pork, creating a harmonious balance of sweet and savory. Plus, it’s surprisingly easy to make! While it requires some time for braising, the actual hands-on preparation is minimal, making it a perfect dish for a weekend gathering or a special weeknight meal.

But the best part? It’s incredibly versatile! Serve it over a bed of fluffy white rice to soak up all that delicious sauce. Or, for a more complete meal, pair it with some steamed bok choy or gai lan for a touch of freshness and color. You could even try serving it with noodles for a comforting and satisfying bowl of goodness.

Looking for variations? Feel free to experiment with different types of soy sauce. Dark soy sauce will give the dish a richer color and a slightly sweeter flavor, while light soy sauce will provide a more subtle saltiness. You can also add a splash of Shaoxing wine for an extra layer of complexity. Some people like to add hard-boiled eggs to the braising liquid for a protein boost and added flavor. And for a spicier kick, try adding a few dried chili peppers to the braising sauce. The possibilities are endless!

Don’t be intimidated by the seemingly long cooking time. Trust me, it’s worth the wait! The slow braising process is what makes this Hong Shau Rou so incredibly tender and flavorful. And the aroma that will fill your kitchen as it simmers away is simply divine.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a dish that’s perfect for sharing with family and friends, and it’s sure to impress even the most discerning palates.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

And once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here]. Let me know what you thought of the recipe, what variations you tried, and how you served it. I can’t wait to see your creations! Happy cooking! I hope you enjoy this classic dish as much as I do. It’s a true testament to the power of simple ingredients and slow cooking. Enjoy!