Hong Shao Rou (Red Braised Pork Belly)
The roots of Japanese kakuni! Skin gelatin and black shine for life
Description
The prototype for Japanese 'Kakuni'. Authentic versions ABSOLUTELY require 'skin-on pork belly'. Unlike Japan's gentle dashi braise, it is boiled aggressively with caramelized rock sugar and dark soy sauce (Lao Chou) until the liquid completely evaporates, leaving a pitch-black, brilliant glossy glaze.
Restaurants serving Hong Shao Rou (Red Braised Pork Belly)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on Pork belly
- Rock sugar
- Soy sauce
- Dark soy sauce(Lao Chou)
- Star anise
- Shaoxing wine
- Ginger
Instructions
- [Authentic Recipe & Differences]
- The mandatory 'Skin-on pork belly block' is cubed and blanched. (Japanese Kakuni often removes the skin).
- Heat a little oil in a wok, fry the pork until browned, rendering out the excess fat (this removes greasiness).
- Remove meat. Melt massive rock sugar in the wok on low heat to create a golden 'Tang Se' (caramel). This is the soul of the glaze.
- Return pork, coat in caramel, add star anise, cinnamon, scallion, ginger.
- Add soy, the coloring agent 'Lao Chou' (pitch-black dark soy), Shaoxing wine, and hot water. Cover and simmer on low for 1-
- hours.
- [The Ultimate Pro Move (Shou Zhi)]: Once tender, crank to max heat. Vigorously boil off ALL the water until only the oil and highly gelatinous sauce cling tightly to the meat in a mirror-like glaze.
Learn more Spice, substitutes, tips
Key spices
Star anise aroma、Lao Chou and rock sugar depth
Substitutes at Japanese supermarkets
Japanese Kakuni (but lacks skin texture and black gloss)
Pairing
White Rice (dump the sauce on top) / Shaoxing Wine
Trivia
[Trivia] Supremely famous as the dish Mao Zedong loved above all else (Mao Family Hong Shao Rou). In his hometown's Hunan-style recipe, it is not just sweet, but heavily spiked with chilies for a fiery kick.
Eating tips & etiquette
[Unique Eating] Do not use mustard like in Japan. Enjoy the 'bouncy' gelatinous texture of the skin and the falling-apart lean meat in one bite. The leftover pitch-black oil and glaze are poured over rice and devoured to the last drop.
Allergen
Pork, Soybeans, Wheat