Red Pork Recipe

Hong Shao Rou (Red Braised Pork, 红烧肉)

WEBFeb 2, 2020 · Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh …

Rating: 5/5(36)
1. In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier.
2. Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear.
3. Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it.
4. In a separate medium-sized dutch oven or pot (make sure it is completely dry to avoid the oil and sugar splattering), add the sugar and oil. Heat over low heat until the sugar is melted and begins to brown; look for an amber color. Try to avoid stirring the sugar while melting it. Instead, swirl the whole pot.

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Red Cooked Pork (Hong Shao Rou): Grandma’s Version

WEBAug 14, 2013 · Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Then drain and …

Rating: 4.8/5(5)
1. Start by cutting up your pork belly.
2. Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it’s boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.
3. After that’s done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.
4. Make sure your wok is clean and dry. Over medium low heat, add about 3 tablespoons of sugar to the dry wok (no oil) and toss the sugar around. You’ll see it start to turn an amber color. Let it melt until it becomes almost a syrup.

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ShanghaiStyle Braised Pork Belly (Hong Shao Rou)

WEBApr 14, 2014 · Cut the pork belly into 3/4 inch thick pieces. Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid …

Rating: 4.8/5(201)
1. Start by cutting your pork belly into 3/4-inch thick pieces.
2. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
3. Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
4. Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.

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