Braised Chinese Pork Belly, Hongshao Rou: the recipe you must try
Today I’m revealing a culinary secret that comes directly from China, but with a special touch: the recipe for authentic Hongshao Rou, a braised pork belly that will change your life!
This dish, a symbol of prosperity and tradition, is a true explosion of flavors: the meat, tender and succulent, melts in your mouth, wrapped in an irresistible sweet and sour sauce.
The recipe I propose is the result of a long apprenticeship and passionate research to recreate that unique taste I was fortunate to savor in a special restaurant in Milan. A corner of authentic China, where the chef revealed some of the secrets of this culinary wonder.
This is not the usual recipe found online! This is my version, perfected over time, a mix of tradition and personal intuition.
If you are a lover of Chinese cuisine, or simply curious to try something new, you absolutely cannot miss this recipe!
Prepare for an explosion of taste that will conquer you at the first bite.
And don’t forget: Hongshao Rou is a dish to be shared! Invite friends and family, and get ready to receive a shower of compliments!
Curious to find out how to prepare this wonder?
Continue reading for the list of ingredients and detailed instructions.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Chinese
- Seasonality: All Seasons, Autumn, Winter
- Energy 619.14 (Kcal)
- Carbohydrates 10.61 (g) of which sugars 7.79 (g)
- Proteins 43.00 (g)
- Fat 43.61 (g) of which saturated 14.49 (g)of which unsaturated 26.23 (g)
- Fibers 0.12 (g)
- Sodium 2,159.30 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare a perfect Hongshao Rou, that is, a braised pork belly that melts in your mouth, you’ll need a few but essential ingredients.
The quality of the pork belly is essential: choose a piece with a good balance between fat and meat, and with the skin intact. The other ingredients, such as soy sauces, sugar, ginger, and spices, complete the aromatic profile of this extraordinary dish, creating a balance of flavors that will conquer you.
Don’t worry if they seem many, because once you have them on hand, the preparation will be easier than you think. And if you are missing some of these ingredients, don’t worry! You will find a list of substitutions in the tips section.
Now you’re ready to discover what ingredients you need to prepare this delight!
- 1.1 lbs fresh pork belly
- 2 oz granulated sugar
- 3 tbsps soy sauce (Dark)
- 2 tbsps soy sauce (Light)
- 2 tbsps mirin
- A few slices fresh ginger
- 2 shallot
- 3 star anise
- 1 tbsp Sichuan pepper
- 2 tbsps fermented black beans (douchi)
- 2 tbsps vegetable oil
- as needed chicken broth (To cover the pork belly)
- 2 fresh scallion
Tools
To prepare an authentic Hongshao Rou, you’ll need some essential tools that will help you achieve a perfect result.
First of all, a cast-iron pot or a heavy-bottomed pan are ideal for braising the pork belly. These materials retain heat evenly and allow for slow and gentle cooking, which will make the meat tender and succulent.
Alternatively, you can use a wok, provided it’s large enough to contain all the ingredients.
You’ll also need a sharp knife to cut the pork belly into cubes and slice the ginger.
A wooden spoon or spatula will be useful for mixing the ingredients during cooking. Finally, a fork will help you fluff the rice, if you decide to serve the Hongshao Rou with this traditional accompaniment.
With these tools at hand, you’ll be ready to start cooking your Hongshao Rou!
- 1 Wok Lagostina
- 1 Knife Paudin
- 1 Cutting Board STFYUG
Steps
The preparation of Hongshao Rou is a process divided into six steps, each with a crucial role in the final result.
We start with boiling, to degrease and purify the pork belly.
We continue with caramelization, for a touch of sweetness and an inviting color.
Searing seals the flavors and gives crunchiness.
With the wine, we deglaze, for an explosion of aromas.
Slow cooking blends the flavors and makes the pork belly tender. Finally, we share this delight, rich in history and tradition.
Are you ready to start?
Preparation and boiling of the pork belly:
Let’s immerse it in cold water, bring to boil, and let it simmer for about ten minutes.
This fundamental step serves to degrease the meat, eliminate impurities, and prepare it best for the subsequent steps.
Drain the pork belly carefully, rinse it under cold running water, and once cooled, cut it into cubes about 1-1.5 inches.
The caramel: Now it’s time to create the base of our sweet and sour flavor: the caramel.
In the pot we used for boiling, pour the vegetable oil (I chose sunflower oil) and add the sugar.
Cook over a gentle heat, stirring gently, until the sugar has completely melted, transforming into a dense amber liquid.
Pay attention not to burn it: the caramel should be an embrace of sweetness, not a punch of bitterness!
The pork belly: searing and braising.
At this point, we can add the pork belly cubes and brown them well on all sides. This step is crucial to seal the flavors of the meat and give it an irresistible crust.
Once browned, add the chopped shallot and all other ingredients: sliced ginger, Sichuan peppercorns, fermented black beans, star anise, dark soy sauce, and light soy sauce. Deglaze with mirin, a sweet rice wine that will gather flavors from the bottom of the pot.
At this point, add chicken broth or hot water to cover the pork belly and bring to a boil.
Lower the heat to minimum, cover the pot, and let it cook for at least an hour and a half, or until the pork belly becomes very tender.
The rice: the perfect accompaniment.
While the pork belly cooks slowly, we can think about the side dish. I chose a light and fragrant pilaf, but you can opt for the variety you prefer.
Cook it following the instructions on the package.
Remember that the last half-hour of cooking the pork belly is the perfect time to prepare the rice so that both are ready simultaneously.
The plating: a work of art for the palate.
When the pork belly is ready, it’s time to plate. Take a large bowl for each person and create a generous base of rice.
Place the pork belly cubes on top, drizzling them with their delicious braising liquid.
Garnish with chopped green part of fresh scallion, for a touch of color and freshness.
The moment of sharing: an explosion of flavors
Your Braised Chinese Pork Belly is ready to be enjoyed!Serve it hot and steaming, and share this dish rich in history and tradition with the people you love.
Let yourself be conquered by its explosion of flavors, the tender texture of the pork belly, and the enveloping aroma that will fill your kitchen.
Enjoy your meal!
Store, customize, and enjoy your Braised Chinese Pork Belly, Hongshao Rou!
Your Hongshao Rou is a dish rich in flavor and history, perfect to be enjoyed just prepared.
However, if there are leftovers, or if you wish to prepare it in advance, here are some useful tips to store it best and customize it to your taste.
Storage
Refrigerator: Hongshao Rou can be stored in the refrigerator, in an airtight container, for 3-4 days.
Reheating: To reheat it, you can use the microwave or pot, adding a bit of broth or water to moisten the meat.
Tips
Freezing: If you prefer, you can freeze Hongshao Rou for longer storage. In this case, I recommend freezing the meat and sauce separately.
Serving:
Traditionally, Braised Chinese Pork Belly, Hongshao Rou is served with steamed white rice. You can also accompany it with stir-fried vegetables, like bok choy or Chinese cabbage, for a complete and balanced meal.
Variations
Hard-boiled eggs: A classic addition to Hongshao Rou is hard-boiled eggs, which are cooked in the same sauce as the meat to absorb its flavors.
Mushrooms: You can enrich the recipe by adding shiitake mushrooms or other mushrooms of your choice, which perfectly match braised pork belly.
Chestnuts: Chestnuts, either fresh or dried, are another ingredient that pairs very well with Hongshao Rou, adding a touch of flavor and texture.
Spices: You can customize your Hongshao Rou by varying the spices used. For example, you can add a pinch of cinnamon or cloves for a warmer and enveloping flavor.
Spicy: If you like spicy food, you can add some fresh chili or chili oil to the sauce.
I hope these tips and variations are useful to personalize your Braised Chinese Pork Belly, Hongshao Rou and make it even more special!
FAQ (Questions and Answers)
Chinese braised pork belly, with its tender and succulent pork belly wrapped in an irresistible sweet and sour sauce, is a dish that is winning over more and more people. I often receive questions about how to prepare this delight at home, and for this reason, I decided to gather the most frequent ones with their answers. I hope this section is helpful for preparing a perfect Chinese braised pork belly!
What type of pork belly should I use?
For an authentic Hongshao Rou, use pork belly with the skin on. The balance between fat and meat is fundamental for an optimal result.
Can I use other cuts of meat in place of pork belly?
Traditionally pork belly is used, but you can experiment with other cuts like shoulder or pork breast, ensuring they have a good amount of fat.
How do I caramelize the sugar without burning it?
Cook the sugar over low heat, stirring gently and constantly. When it has melted and has an amber color, remove it immediately from the heat.
What can I use instead of rice wine?
You can substitute it with dry sherry, dry marsala, or, as a last resort, white wine.
Are fermented black beans indispensable?
Yes, they are fundamental for the authentic flavor of Hongshao Rou. If you can’t find them, you can try substituting them with black bean paste, but the taste will be slightly different.
How long does it take to cook the pork belly?
Cooking time depends on the size of the cubes and the temperature. Generally, it takes at least 1.5 hours, but the pork belly should be tender and almost melt in your mouth.
How can I store leftover Chinese braised pork belly?
You can store it in the refrigerator for 3-4 days in an airtight container or freeze it for 2-3 months. I hope these answers are helpful! If you have other questions, don’t hesitate to ask!
