You’re about to experience the rich, savory flavors and tender texture of Shanghai-Style Braised Pork Belly, a dish perfected over centuries. This iconic Hong Shao Rou recipe yields a mouth-melting, slow-cooked pork belly, infused with a savory blend of soy sauces, sugar, and Shaoxing wine. Simply cut the pork belly into 3/4-inch pieces, blanch, brown, and simmer in a flavorful broth for 45 minutes to 1 hour. Experiment with aromatics like ginger, star anise, and cloves to enhance the flavor profile. Now, get ready to uncover the secrets to this signature Shanghai dish, and discover the nuances that make it a culinary masterpiece.
Introduction: Shanghai-Style Braised Pork Belly (Hong Shao Rou)
Shanghai-Style Braised Pork Belly: A Taste of History
Experience the rich flavors of Shanghai’s culinary heritage with Hong Shao Rou, a beloved dish that showcases tender, melt-in-your-mouth pork belly slow-cooked in a savory blend of soy sauces, sugar, and Shaoxing wine.
A Dish with a Rich History
Hong Shao Rou has a rich history, dating back to the Qing dynasty, when it was a staple in Shanghai’s culinary scene. Over time, variations of Hong Shao Rou emerged, with different regions adding their unique twists to the recipe. Some added spices, while others used different types of wine or soy sauce.
What Makes Hong Shao Rou Special?
- Slow-cooked pork belly that simply melts in your mouth
- Savory blend of soy sauces, sugar, and Shaoxing wine
- Tender texture and rich flavors
Why Hong Shao Rou Remains a Staple
Despite variations, Hong Shao Rou remains true to its roots, with its signature slow-cooked pork belly. With its rich flavors and tender texture, it’s no wonder Hong Shao Rou remains a staple in Shanghai’s culinary scene.
Recipe Instructions for Shanghai Braised Pork Belly
Prepare the Pork
To make this famous Shanghai dish, cut the pork belly into pieces that are about 3/4-inch thick. Make sure each piece is roughly the same size and thickness.
Clean the Pork
Next, blanch the pork in boiling water for a few minutes to remove any impurities. Then, pat the pork dry with a paper towel.
Cook the Pork
Heat some oil in a wok over medium heat. Add sugar and cook until it turns golden brown. Then, add the pork and cook until it’s lightly browned.
Add the Flavorful Sauces
Now, it’s time to add the flavorful sauces:
– Shaoxing cooking wine
– Regular soy sauce
– Dark soy sauce
– Water
Simmer the mixture for 45 minutes to 1 hour, or until the pork is tender and easily shreds with a fork.
Add Aromatics (Optional)
During the simmering process, you can experiment with flavor variations by adding aromatics like:
– Ginger
– Star anise
– Cloves
Serve and Enjoy!
When serving, consider pairing the braised pork belly with:
– Steamed bok choy
– Pickled mustard greens
– Crispy fried shallots
This will create a delightful contrast of textures.
Substitution Tip
You can substitute the Shaoxing wine with dry sherry or Japanese sake for a unique twist.
Nutritional Information
Nutrition Facts
Each serving of Shanghai-Style Braised Pork Belly has 443 calories, 4g of carbs, 9g of protein, and 52g of fat. This dish is high in calories, but it’s also packed with nutrients and health benefits.
What You Need to Know
- Be careful with portion sizes: This dish has 443 calories per serving, so eat it in moderation.
- Choose ingredients wisely: Pick high-quality pork belly and adjust the amount of sugar and oil used in the recipe to suit your dietary needs.
- Try variations: Substitute pork belly with other meats or add different spices and herbs to suit your taste preferences.
- Dietary restrictions: This recipe isn’t suitable for people with high cholesterol or heart disease due to its high fat content.
