Wednesday, May 19, 2010

Red Cooked Pork ( Hong Shao Rou) 紅燒肉

I got the idea of cooking Hong Shao Rou when I was visiting the doctor office.While waiting for hubby to see his orthopedic, I flip over an issue of Saveur magazine feature about Essential Stir-Fry Recipes.It's about how Chinese cook their stir-fry dishes with high flame or heat from the wok 镬气. One of the recipe that caught my attention was "Hong Shao Rou". Most of the time I cooked my mom version of braised pork belly but not the fancy Chinese name of "Hong Shao Rou".The different between my mom version and this dish was to crystallized sugar first before braising the pork belly. The common Mandarin name for this dish is “hong shao rou”, or literally, red cooked meat.Hong Shao Rou is a typical Hunan or Shanghai dish that is very popular in China.The name comes from the color of the soy sauce and crystallized sugar combination in which the meat is slow cooked.I hardly can find this dish in any Chinese restaurant in US.I understand red cooked pork was Chairman Mao Zedong favourite dish.Red-cooked dishes often include a mix of meat and vegetables and are similar to a western stew. Here is my version of Hong Shao Rou 紅燒肉..Enjoy!








I adapted the recipe to suit my taste..
Original recipe HERE

Ingredients:
3 lbs pork belly,cut into cube
2 tbsp oil
4-5 cloves garlic,peeled and chopped
2 inch ginger,scale the skin and sliced thin
2 tbsp caramel soy sauce or premium thick soy sauce
2 tbsp sugar
4 pod of anise
3 tbsp shaoxing wine
salt to taste
Method:
1:Heat medium size wok or stockpot at high heat with oil ,ginger,star anise and garlic.(preferly use stainless steel wok but I used hard anodize stockpot)
2:When ginger and garlic is slightly brown or fragrant,add in sugar to caramelize.Add in pork belly,caramel soy sauce,shaoxing wine and salt.Toss all ingredients until well combined.
3:Reduce heat to medium low,cover, and simmer until pork is tender, about 40–50 minutes. Check the seasoning.
4:Uncover, increase heat to high, and cook, stirring, until liquid reduces .Thicken texture or absorb to the meat.
5:Remove from heat ,dish out,serve warm with steamed rice or mantau(plain pau)






12 comments :

Angie's Recipes said...

This braised pork belly could be the best I have seen in a long while. Super delicious!

MaryMoh said...

Mmmm....my family favourite. Yours look very, very delicious. This would be just so wonderful with a big bowl of rice!

pigpigscorner said...

The colour of it looks so appetising!

ICook4Fun said...

I remember Esquire Restaurant in KL used to serve this dish and we will eat it with flower mantau. They were good. You dish look very similar to it. I love the shinny color of it. I am sure it taste great.

FoodTherapy4Me said...

That looks so incredible! Just delicious...wishing I had some for lunch right now!!

noobcook said...

love the glistening caramelised hong shao sauce ... hungry!!

Sonia (Nasi Lemak Lover) said...

worm this look so delicious, best to eat with steam rice!

tigerfish said...

I wonder how is this different from the Hokkien braised pork belly - should be in the sauce/gravy?

Pete said...

Mmmmm, nice tender pork meat....I love all of them!

mycookinghut said...

Oh lala.. I love the glossy look of the pork!! When are u going to cook this for me.. hehe

Sweet P said...

omg my mouth started watering the moment i saw ur dish. yum yum

My Asian Kitchen said...

Angie's:
Thank you for your kind word:)

MaryMoh:
Thank you for your kind word:)

pigpigscorner:
Thank you for your kind word:)

icook4fun:
Thank you:)oh yes! I remember Esquire kitchen too.when I was in my teen years ,we always visit that place..my family like that place too!


foodtheraphy4me:
thank you and thank you for dropping by .hope to see you again here soon:)

noobcook,sonia:
Thank you:)

tigerfish:
the different between hong bak and HSR is hong bak don't add sugar ,anise and have more gravy..



Pete:
Thank you:)


mycookinghut:)
sure ,when are you coming to NY,let me know,ok? actually from GB to NY is like flying from US west coast to east coast,right? 8 hours?

sweetP:
Thank you:)

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.