What is Shao Rou?
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’s a perfect dish to cook on a weekend and enjoy throughout the week. Hong Shao Rou, or red braised pork, is a beloved dish in China.
What is in Hong sue pork?
| Red braised pork belly | |
|---|---|
| Alternative names | Hong shao rou |
| Associated national cuisine | China |
| Main ingredients | Pork |
| Ingredients generally used | Ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine |
Where did hong shao rou originate?
The dish originates from the Chinese province of Hunan, but nowadays it is traditionally associated with Shanghai. It is famous for being a favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.
Why is my braised meat tough?
If the roast is left in the oven long enough to break down the tough tissues, then the outer portions of the meat become overcooked, dry, and tough. Braising/pot-roasting is a much more effective means for breaking down the tough fibers than any dry heat cooking method.
Which part of the pig is Wu Hua Rou?
Belly Pork
Most Charsiew is made from Pork Shoulder which is the part just behind the neck. In Singapore this part of the meat is commonly known as Wu Hua Rou (five flower/pattern pork). But it is not so straightforward. For some people (especially the Cantonese), Wu Hua Rou actually refers to Belly Pork.
Why is pork belly called Wu Hua Rou?
This dish is typically made with streaky belly pork, known in China as ‘wu hua rou’ which literally translates to ‘five flower’ meat because of the 5/6 layers of fat and lean. This might be the reason why its popularity has fallen in recent years as people in China becomes more health conscious.
How to make hong shao rou in Shanghai?
Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Start by cutting your pork belly into 3/4-inch thick pieces. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes.
How to make hong shao rou pork belly?
Instructions Start by cutting your pork belly into 3/4-inch thick pieces. Bring a pot of water to a boil. Over low heat, add the oil and sugar to your wok. Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
How long to cook hong shao rou in water?
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. Strain the pork and reserve the blanching liquid.
How to make Shanghai style braised pork belly?
Start by cutting your pork for your Shanghai braised pork belly. 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 of impurities and starts the cooking process. Take the pork out of the pot and set aside.