This Shanghai braised pork belly recipe, or Hong Shao Rou, is simpler than you think to make, with just 6 ingredients (plus water). Red braising is a method that uses Chinese cooking wine, light soy sauce and dark soy sauce to glorious effect!
Since we first published this recipe in 2014, soon after we first embarked on this journey to document Chinese recipes, this recipe has been a staple on The Woks of Life. If you haven’t made it yet, what are you waiting for?
That said, thousands of people have made it and some questions have emerged. Judy answers them all today!
For the full recipe:
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
0:00 Intro
0:55 Hong Shao Rou ingredients
2:40 How to select and cut pork belly for Hong Shao Rou
5:49 Blanch the pork
7:22 Rinse the pork and wash the pot
7:32 what if my pork belly has hair on it?
8:22 Do I need a wok for hong shao rou?
10:48 How to make a stainless steel pan nonstick
12:03 Why we call for rock sugar
12:47 Brown the pork belly
14:59 Add Shaoxing wine
16:51 Add the soy sauces
20:12 How to reduce the sauce
21:42 Taste test
26:07 Blooper :)
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
For all of your questions on Chinese ingredients:
https://thewoksoflife.com/chinese-ingredients-glossary/
For more tips on Chinese cooking methods:
https://thewoksoflife.com/category/how-to/cooking-methods/
For The Woks of Life's complete wok guide:
https://thewoksoflife.com/wok-guide/
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https://thewoksoflife.com/best-wok-to-buy/
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https://thewoksoflife.com/how-to-season-a-wok/
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