Red braised pork belly 红烧肉
Red braised pork belly
红烧肉
Hong Shao Rou 红烧肉 und Dongpo Rou 东埔肉
Red braised pork belly
Red braised pork belly
Red braised pork belly
Red-braised pork belly (红烧肉) is a beloved Chinese dish. It's a dish for everyday meals. Compared to Dongpo pork, it's easier to prepare. Dongpo Ruo simple.
How to cook Hong Shao Rou?
The main ingredients of Hong Shao Rou are soy sauce and sugar. Take a piece of pork belly and cut it into bite-sized pieces. After blanching and washing, stir-fry the meat in a wok. Next, add sugar, soy sauce, and rice wine. When the meat pieces are evenly darkened, add plenty of water and simmer over low heat for at least 30 minutes. Be careful not to let it dry out.
Vergleich Rote geschmorter Schweinebauch 红烧肉 - Dongpo Rou 东埔肉
What is red-braised pork belly?
Typically, pork belly is used for red-braised pork belly. The meat is first fried in a wok and then braised in the same wok. The main ingredients are sugar, soy sauce, and rice wine. See also our recipes for Three Cuo Chicken and Dongpo Ruo. Depending on taste, bay leaves, cinnamon sticks, star anise, and bean sauce can be added.
How to cook red-braised pork belly?
The main ingredients of red-braised pork belly are soy sauce and sugar. Take a piece of pork belly and cut it into bite-sized pieces. After blanching and washing, stir-fry the meat in a wok. Next, add sugar, soy sauce, and rice wine. When the meat pieces are evenly darkened, add plenty of water and simmer over low heat for at least 30 minutes. Be careful not to let it dry out
Is red-braised pork belly a dim sum?
Of course, red-braised pork belly can be served as a small dim sum portion. Dim sum is a very broad term. Red-braised pork belly would belong to the categories of medium dim sum.
See also Dongpo Ruo.
Red braised pork belly
Hong Shao Rou or red-braised pork belly is a classic of Chinese cuisine. The preparation is relatively easy. The thick, rich sauce goes perfectly with rice.
- Wok
- 500 g pork belly with skin
- 2 tablespoons oil
- 50 g spring onions (approx. 2 whole pieces)
- 30 g ginger (thumb size)
- 4 tablespoons Grandis sugar (or regular sugar)
- 2 tablespoons soy sauce light
- 2 tablespoons soy sauce dark
- 50 ml rice wine
- 1 根肉桂棒
- 500 ml water (chicken broth would be better)
Prepare the pork
Cut the meat into bite-sized pieces. Blanch and rinse with cold water
Prepare ingredients
Peel and crush the ginger, wash the spring onions and cut them into pieces about 4cm long.
Roast meat
Heat up the wok, stir-fry the ginger until golden brown, add Grandis sugar. Once the sugar starts to caramelize, add the meat and stir-fry. Add soy sauce and rice wine, stir well. Finally, add water and a cinnamon stick.
Braising
Simmer at low heat for about an hour. Stir occasionally. Season with sugar and salt to taste.
Serving
If necessary, thicken the sauce. Enjoy your meal!
Wai Wah Yung
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