Hong Shao Rou recipe for any cooking level - Recipe by Doobydobap (2024)

FAQs

What is the Hong Shao method of cooking? ›

About the “red braising” cooking method

Red braised cooking, also known as hong shao, is a popular Chinese cooking method in which food either protein or vegetables is braised in a mixture of aromatics, soy sauce, sugar, and sometimes spices. Hong Shao dishes are usually savory and sweet in flavor.

According to The Woks of Life, lu rou fan shares many similarities with hong shao rou, a pork belly dish from Shanghai that translates to "red cooked pork." Unlike lu rou fan, however, hong shao rou is made with larger cuts of pork belly and different spices. We obviously know where the Taipei City Government stands.

Tips for Hong Shao Rou

Caramelize your sugar: Caramelizing your sugar gives the braising liquid its signature sweetness and deep amber/red color.

Hong Shao Rou (红烧肉) is a popular Shanghainese dish. The literal translation of the dish is red braised pork.

A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Sichuan cuisine.

Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine.

Hong Shao Rou - Sticky Red Braised Pork Belly

The braising liquor is then reduced to a glossy, coating sauce with rock sugar, resulting in shiny, fatty nuggs of happiness, best served with steamed rice and pickled mustard greens.

This Chinese Braised Pork Belly recipe, Hong Shao Rou, is packed with authentic Chinese flavors. The pork belly is juicy and umami. It melts in your mouth, but Without the greasy taste. I promise this Chinese Braised Pork Belly recipe is easy to make and I will show you exactly how to do it!

Red-braised pork may be one of the most common of all Chinese dishes, but it is also one of the most glorious, a slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine and spices.

Why is hong shao rou red? ›

So the technique of cooking "hong shao rou" is called "red cooking" or red braising. The red color is really more of an orange brown and comes usually from a dark soy sauce. In this recipe, the initial caramel made with peanut oil and sugar also add to this.

In general, both healthy and sick people can eat the dish. However, eating too much will lead to excessive intake of calories which will converse into fat stored in the body and cause obesity - the source of many diseases; eating too much or cold eating can result in abdominal distension or diarrhea.

Hong Shao Rou, also known as Red Braised Pork Belly, is a classic dish in Chinese cuisine beloved for its rich flavor and melt-in-your-mouth texture. Originating from the Jiangsu and Zhejiang provinces of China, this dish features succulent pork belly braised in a savory-sweet sauce infused with aromatic spices.

Yes, pork belly can be part of a healthy diet when consumed in moderation and balanced with other nutritious foods. Is pork belly high in cholesterol? Pork belly does contain cholesterol, but dietary cholesterol has less impact on blood cholesterol levels than previously believed. However, moderation is still key.

The basic cooking methods in Hong Kong cuisine are very similar to the ancient Chinese cooking, such as steaming, roasting, smoking and even fermentation. Over the years, the Hong Kong chefs have improved the flavors of Asian cooking, developing a unique cuisine.

Hong Shao Rou is a Chinese classic. The tender, juicy pork is coated in a glossy sauce that is sticky, savory, sweet, and full of fragrance. It's a perfect dish to cook on a weekend and enjoy throughout the week.

The most popular cooking methods in Cantonese cuisine are steaming, stir-frying and roasting. Dishes include different kinds of delicious dim sum, roast duck, chicken, pork belly and char siu pork, sweet and sour dishes and many more. These dishes are all stable dishes in Cantonese cuisine.

Perhaps the most common method of Chinese cooking is stir-frying. A quick and simple method, all you have to do is chuck the ingredients in a wok and cook on high heat for a short period of time.