{"id":20754,"date":"2020-02-02T09:37:17","date_gmt":"2020-02-02T14:37:17","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=20754"},"modified":"2024-12-24T14:27:54","modified_gmt":"2024-12-24T19:27:54","slug":"hong-shao-rou","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/hong-shao-rou\/","title":{"rendered":"Hong Shao Rou (Red Braised Pork, \u7ea2\u70e7\u8089)"},"content":{"rendered":"\n

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\u2019s a perfect dish to cook on a weekend and enjoy throughout the week.<\/p>\n\n\n\n

\"Hong<\/figure>\n\n\n\n

Hong Shao Rou (\u7ea2\u70e7\u8089), or red braised pork, is a beloved dish in China. Depending on the region, there are many different approaches to cooking it. Some versions taste sweeter, some taste more savory, while others taste spicy. However, all of them use the red braise cooking method to give the pork a glossy caramelized char. The pork is then simmered in liquid with Shaoxing wine, soy sauce, and plenty of aromatics until melt-in-your-mouth tender.<\/p>\n\n\n\n

In the past I shared how my family braises pork. For example, the Northern Chinese style Braised Pork Ribs<\/a> and Braised Pork Feet<\/a>. The Hong Shao Rou recipe I\u2019m sharing today is closer to Shanghai style, which is the more popular version in the US.<\/p>\n\n\n\n

I can\u2019t wait to show you how easy it is to cook this dish in your own kitchen!<\/p>\n\n\n\n

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Hong shao rou ingredients<\/h2>\n\n\n\n

How to purchase pork belly<\/h3>\n\n\n\n

The authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market. I\u2019ve even seen gorgeous cuts of pork belly at Costco. Personally, I always pick the leanest cut I can find, so the final version is less greasy. If you don\u2019t like pork skin, the skinless type also works well. Most Korean and Japanese markets sell skinless pork belly. Some US grocery stores sell the cut too, but it tends to be very fatty at those places.<\/p>\n\n\n\n

How to cut pork belly<\/h3>\n\n\n\n

Pork belly shrinks quite a bit during cooking. I prefer to cut it into 1\u201d (2.5 cm) chunks, so it will absorb flavor well while holding its shape. Note, depending on the cut you get, the best shape to cut it into might be a rectangle (see the picture below). I got this sliced pork belly in Chinatown. I would cut them into long rectangles instead of further cutting them into squares. It\u2019s important to leave the lean meat attached to the fat, so the meat will become extra tender from the braising.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

Hong shao rou braising ingredients<\/h3>\n\n\n\n

It doesn’t take many ingredients to make hong shao rou. You will need:<\/p>\n\n\n\n