Melt-in-Your-Mouth Slow Cooked Red Braised Pork Belly (Hong Shao Rou)

Red braised pork belly, or *Hong Shao Rou* (红烧肉), is a classic Chinese dish renowned for its rich, savory-sweet flavor and incredibly tender, melt-in-your-mouth texture. The pork belly is slow-cooked in a fragrant braising liquid, resulting in a beautiful mahogany color and an unforgettable culinary experience. This recipe provides a detailed guide to creating this delectable dish at home.

## What is Hong Shao Rou?

Hong Shao Rou translates literally to “red braised pork.” The “red” refers to the deep reddish-brown color the pork develops during the long braising process. This color comes from caramelizing sugar and using dark soy sauce. The dish is typically made with pork belly, which provides the perfect balance of fat and lean meat. The slow cooking renders the fat, making the pork incredibly tender and succulent. While variations exist across different regions of China, the core elements remain the same: pork belly, soy sauce (light and dark), sugar, aromatics, and slow cooking.

## Why This Recipe Works

This recipe focuses on achieving the perfect balance of flavors and textures. Here’s why it stands out:

* **Proper Blanching:** Blanching the pork belly before braising removes impurities and excess scum, resulting in a cleaner and more flavorful final dish.
* **Caramelizing the Sugar:** Caramelizing the sugar is crucial for developing the characteristic deep color and adds a subtle sweetness that balances the savory flavors.
* **Slow and Low Cooking:** Patience is key! Slow cooking allows the pork belly to become incredibly tender and allows the flavors to meld together beautifully.
* **Balanced Flavor Profile:** The recipe uses a combination of light and dark soy sauce, Shaoxing wine, and aromatics to create a complex and harmonious flavor profile.

## Ingredients

* **Pork Belly:** 2 lbs (about 1 kg), skin on or off (personal preference, skin-on adds a gelatinous texture)
* **Ginger:** 4-5 slices
* **Garlic:** 4-5 cloves, lightly smashed
* **Scallions:** 2-3, white parts only, roughly chopped
* **Shaoxing Wine (Chinese Cooking Wine):** 1/4 cup
* **Light Soy Sauce:** 1/4 cup
* **Dark Soy Sauce:** 2 tablespoons
* **Rock Sugar:** 2-3 tablespoons (can substitute with granulated sugar, but rock sugar provides a smoother sweetness)
* **Water:** Enough to cover the pork belly
* **Optional Aromatics:**
* Star Anise: 2-3
* Cinnamon Stick: 1 small
* Dried Chili Peppers: 1-2 (for a touch of heat)
* Bay Leaf: 1-2

## Equipment

* Large Pot or Dutch Oven
* Tongs
* Cutting Board
* Knife
* Measuring Cups and Spoons

## Step-by-Step Instructions

### 1. Prepare the Pork Belly

* **Cut the Pork:** Cut the pork belly into 1.5-2 inch (4-5 cm) cubes. This size allows for even cooking and a good balance of meat and fat in each piece.

### 2. Blanch the Pork Belly

* **Bring to a Boil:** Place the pork belly cubes in a large pot and cover with cold water. Bring the water to a boil over high heat.
* **Blanch and Skim:** As the water boils, a lot of scum and impurities will rise to the surface. Use tongs to remove this scum regularly. Continue to boil for 5-7 minutes. This step is crucial for removing any unpleasant flavors and creating a cleaner broth.
* **Rinse the Pork:** Drain the pork belly and rinse it thoroughly under cold running water. This will help to remove any remaining scum and stop the cooking process. Set aside.

### 3. Caramelize the Sugar

* **Heat the Pot:** In the same pot (cleaned after blanching the pork), heat 1-2 tablespoons of oil (or no oil if your pork belly is very fatty) over medium heat.
* **Add Sugar:** Add the rock sugar (or granulated sugar) to the pot. Cook, stirring constantly, until the sugar melts and caramelizes into a golden-brown color. Be careful not to burn the sugar, as it will become bitter. The caramelization process usually takes 3-5 minutes.
* **Add the Pork:** Immediately add the blanched pork belly to the pot and stir to coat it evenly with the caramelized sugar. The sugar will harden quickly, so work fast.

### 4. Add Aromatics and Liquids

* **Add Aromatics:** Add the ginger slices, garlic cloves, and scallion whites to the pot. Stir-fry for a minute or two until fragrant.
* **Add Shaoxing Wine:** Pour in the Shaoxing wine and let it simmer for a minute to evaporate some of the alcohol.
* **Add Soy Sauces:** Add the light soy sauce and dark soy sauce to the pot. Stir well to combine.
* **Add Water:** Add enough water to cover the pork belly completely. The water should be about 1-2 inches above the pork.
* **Add Optional Aromatics:** If using, add the star anise, cinnamon stick, dried chili peppers, and bay leaf to the pot.

### 5. Braise the Pork Belly

* **Bring to a Boil:** Bring the liquid to a boil over high heat.
* **Reduce Heat and Simmer:** Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and let the pork belly simmer for at least 2-3 hours, or until it is incredibly tender. The longer it simmers, the more tender it will become. Check the liquid level periodically and add more water if necessary to keep the pork belly submerged.

### 6. Reduce the Sauce (Optional)

* **Remove the Pork:** Once the pork belly is tender, carefully remove it from the pot using tongs and set it aside.
* **Strain the Sauce:** If desired, strain the braising liquid through a fine-mesh sieve to remove the aromatics. This will result in a smoother sauce.
* **Reduce the Sauce:** Return the strained sauce to the pot and bring it to a simmer over medium heat. Cook, uncovered, until the sauce has reduced and thickened slightly. This will intensify the flavor of the sauce. Be careful not to reduce it too much, as it will become too salty.

### 7. Combine and Serve

* **Return the Pork:** Return the cooked pork belly to the reduced sauce and gently toss to coat. Heat through for a few minutes.
* **Serve:** Serve the red braised pork belly hot, garnished with chopped scallions. It is traditionally served with steamed rice and stir-fried vegetables. The rich, flavorful sauce is perfect for drizzling over the rice.

## Tips for Success

* **Choose the Right Pork Belly:** Look for pork belly with a good ratio of fat to lean meat. The fat is essential for the flavor and texture of the dish.
* **Don’t Skip the Blanching:** Blanching is a crucial step for removing impurities and creating a cleaner flavor.
* **Caramelize the Sugar Carefully:** Be patient and watch the sugar carefully as it caramelizes to avoid burning it.
* **Simmer on Low Heat:** Slow cooking on low heat is key to achieving tender pork belly.
* **Adjust the Sweetness and Saltiness:** Taste the sauce during the braising process and adjust the sweetness (with more sugar) and saltiness (with more soy sauce) to your preference.
* **Use a Dutch Oven:** A Dutch oven is ideal for slow cooking as it distributes heat evenly.

## Variations

* **Add Hard-Boiled Eggs:** Add hard-boiled eggs to the braising liquid during the last hour of cooking. The eggs will absorb the flavor of the sauce and become beautifully stained.
* **Add Dried Tofu:** Add dried tofu puffs or sheets to the braising liquid during the last hour of cooking. The tofu will absorb the flavor of the sauce and add a chewy texture to the dish.
* **Add Mushrooms:** Add shiitake mushrooms or other types of mushrooms to the braising liquid during the last hour of cooking. The mushrooms will add an earthy flavor to the dish.
* **Spicy Version:** Add more dried chili peppers or a spoonful of chili bean paste to the braising liquid for a spicier version.
* **Regional Variations:** Different regions of China have their own variations of Hong Shao Rou. Some variations may include different aromatics or use different types of soy sauce.

## Serving Suggestions

* **Steamed Rice:** The classic accompaniment to Hong Shao Rou.
* **Stir-fried Vegetables:** Choose vegetables that complement the rich flavor of the pork, such as bok choy, gai lan, or green beans.
* **Pickled Vegetables:** Pickled vegetables, such as kimchi or pickled cucumbers, can provide a refreshing contrast to the richness of the pork.
* **Noodles:** Serve over noodles for a heartier meal.

## Make Ahead and Storage

* **Make Ahead:** Hong Shao Rou can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve overnight.
* **Reheating:** Reheat the pork belly gently in a pot on the stovetop or in the microwave. Add a little water if the sauce has thickened too much.
* **Freezing:** Hong Shao Rou can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

* Calories: 400-600 per serving
* Fat: 30-50g
* Protein: 20-30g
* Carbohydrates: 10-20g

## Conclusion

Slow cooked red braised pork belly is a rewarding dish to make. While it requires some time and patience, the end result is well worth the effort. The combination of tender, flavorful pork belly and rich, savory-sweet sauce is simply irresistible. This recipe provides a comprehensive guide to creating this classic Chinese dish in your own kitchen. So, gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece!

## Recipe Card

**Recipe Name:** Slow Cooked Red Braised Pork Belly (Hong Shao Rou)

**Cuisine:** Chinese

**Prep Time:** 30 minutes

**Cook Time:** 2-3 hours

**Servings:** 4-6

**Ingredients:**

* 2 lbs (about 1 kg) pork belly, skin on or off
* 4-5 slices ginger
* 4-5 cloves garlic, lightly smashed
* 2-3 scallions, white parts only, roughly chopped
* 1/4 cup Shaoxing wine (Chinese cooking wine)
* 1/4 cup light soy sauce
* 2 tablespoons dark soy sauce
* 2-3 tablespoons rock sugar (or granulated sugar)
* Water, enough to cover the pork belly
* Optional Aromatics: 2-3 star anise, 1 small cinnamon stick, 1-2 dried chili peppers, 1-2 bay leaves

**Instructions:**

1. **Prepare the Pork Belly:** Cut the pork belly into 1.5-2 inch (4-5 cm) cubes.
2. **Blanch the Pork Belly:** Place the pork belly cubes in a large pot and cover with cold water. Bring to a boil and boil for 5-7 minutes, skimming off any scum. Drain and rinse the pork belly.
3. **Caramelize the Sugar:** In the same pot (cleaned), heat 1-2 tablespoons of oil (or no oil). Add the rock sugar and cook, stirring constantly, until caramelized. Add the blanched pork belly and stir to coat.
4. **Add Aromatics and Liquids:** Add ginger, garlic, and scallions to the pot. Stir-fry for a minute. Add Shaoxing wine and simmer for a minute. Add light and dark soy sauce. Add enough water to cover the pork belly. Add optional aromatics if using.
5. **Braise the Pork Belly:** Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until tender. Check the liquid level and add more water if needed.
6. **Reduce the Sauce (Optional):** Remove the pork. Strain the sauce and return it to the pot. Simmer until reduced and thickened. Return the pork to the sauce and heat through.
7. **Serve:** Serve hot with steamed rice and stir-fried vegetables, garnished with chopped scallions.

Enjoy your delicious, melt-in-your-mouth Hong Shao Rou!