Hong Shao Rou Recipe (çșąç§è)
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- Äas pĆidĂĄn 1. 12. 2020
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Today, we are making Hong Shao Rou (çșąç§è). Rou means meat; in this recipe, it often refers to pork belly. Hong Shao means red braise. It is a Chinese cooking method that usually involves caramelizing sugar to give the food a significant red color. Every family has their own way of making Hong Shao Rou, so I am excited to share my version. It is easy, beginner-friendly, and super delicious. So, let's get started.
INGREDIENTS
1kg (2.2 lb) of pork belly
3-4 inches of ginger
10-12 scallions
5-6 cloves of garlic
1 tsp of Sichuan peppercorns (Amazon Link - geni.us/BfUAQdl)
2 pieces of dried red chilies (Amazon Link - geni.us/ANiAbj3)
1 small piece of cinnamon stick (Amazon Link - geni.us/anGC)
1/4 of a nutmeg (Amazon Link - geni.us/yWf8)
1 star anise (Amazon Link - geni.us/p7oszD8)
2-3 tbsp of Chinese cooking wine (for blanching) (Amazon Link - geni.us/xSeMtkK)
2.5 tbsp of sugar
2-3 cups of water
4 tbsp of soy sauce (Amazon Link - geni.us/A4xs)
4 tbsp of chines cooking wine (for braising)
1/3 tsp of salt
Add more sugar to taste (I used 1.5 tsp)
Serve with blanched baby bok choy
INSTRUCTIONS
Cut 1kg of skin-on pork belly into 1.5 inches by 2 inches cuboids. The length that is parallel with the muscle grains should be 2 inches. The width that is across the muscle grains should be 1.5 inches. That way, you will end up with perfect pork cubes after it is cooked.
Fill a pot with cold water. Add the pork belly, the root and the top messy parts of the green onion, 6-8 slices of ginger, and a drizzle of Chinese cooking wine (2-3 tbsp). If you can't cook with alcohol, you can throw in a few pieces of orange peel here.
Turn the heat to high and bring the pot to a boil. Skim the scum by using a fine sieve. Fish out the aromatics and discard them. Take the pork out. Make sure you drain out all the liquid, or you can let the pork sit on a strainer to get rid of the access liquid. This is important because we will sear the pork slightly, and any moisture will make the oil splatter. Set it aside
Cut 10-12 scallions in half. Slice 2-3 inches of ginger into thin pieces. Place the scallion and the ginger slices at the bottom of a clay pot. If you don't have a clay pot, a dutch oven will work just as well.
I reserved 3 stalks of the white part of the scallions and 6 slices of ginger on the side. Roughly dice the scallions. Crush 5-6 cloves of garlic and peel them. Put everything in a bowl. Besides that, you want to gather some spices: 1 tsp of Sichuan peppercorns, 2 pieces of dried red chilies, A small piece of cinnamon stick, 1/4 of a nutmeg, 1 star anise.
Turn the heat to medium-low. Add all the pork into the wok, then stir it for 5-6 minutes. Render a little bit of fat out and slightly char the pork. Toss in all the aromatics and stir them for a few minutes or until fragrant.
Turn off the heat. Transfer the pork and the aromatics into the clay pot. Put the pork skin side down.
Leave a little bit fat in the wok. Add the sugar and stir constantly. Once it turned into dark amber color, pour in 3 cups of water and bring the pot to a boil.
Pour the caramelized sugar liquid into the clay pot along with 4 tbsp of Chinese cooking wine and 4 tbsp of soy sauce. Place a small plate on top of the pork and simmer it for 1.5 hours.
Turn off the heat. Remove the little plate. Pick out all the scallion and ginger. Give it a taste to adjust the flavor. I do need to add 1/3 tsp of salt and 1.5 tsp of sugar here.
Serve it with some blanched baby bok choy.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - Jak na to + styl
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If I may suggest, The Joy of Baking (US/Canadian recipes) and Turkish Food Travel channels have very similar approaches. The ladies there try to give you as much information as they can while cooking.
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Absolutely!!!
Skin down, plate on top ... Her loving personality, impressive tips, marvelous explanation and that plating at the end, what an awesome cooking channel, thank you!
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I'm Chinese, grew up eating authentic Chinese food, also have Chinese parents whose only method of teaching cooking is by saying "add a little bit of this, a little bit of that" - (do you feel my frustration??) - AND I cannot read or write Chinese, so it's hard for me to find authentic Chinese recipes to cook with. LOL. Mandy's channel is the answer to all of my cooking prayers!! đ Thank you Mandy for the amazing recipes and for the additional educational information that you teach us!
I grew up in Taiwan but left when I was young. I miss all those dishes my Grandma used to make but of course I was too young to know how. Your recipes allow me to make them for myself now and also enable me to reconnect to my youth. Thank you!!!
I love your channel. I appreciate the time you put into it, and it is a LOT!!! You explain very well your recipes, the science, and the history. Each recipe is a cultural lesson, and the printing is great, the format saves a lot of paper. I print copies for my adult children, one boy and two girls, and all three love to cook, so I'm putting together a binder for each one of them with your recipes, we all love Chinese cuisine. I have been buying some of your products for my daughters' household and for my use. My son will inherit mine :) Thank you so much!!!
I had this in Bangkok about 4 weeks ago. Wouldn't normally eat pork belly with such soft skin but it was one of the most delicious things I have ever tasted . Literally melts in your mouth. was so good.
I usually do not leave comments, but I had to for this recipe. My family and I just finished eating this meal today. I was very hesitant at first because it was my first time cooking this meal, and it took some time for me to cook. However, it was well worth the effort! I followed the recipe down to the "T." When I served it for dinner, I was worried that my picky eater extremist children would hate it, but I was absolutely shocked when they devoured this meal. Everyone loved it! It was so delicious and flavorful. My picky eaters asked for more, and my husband said to make a bigger portion next time, and he also wanted me to make it spicier. Thank you so much for this recipe!
You make your dishes look so simple. Thanks for your teaching ability.
I tried this recipe and it was absolutely DIVINE. So delicious!!! Thank you for making it so easy to follow, explaining why we do each step. Definitely boosted my confidence in trying to cook this dish for my first time, and it didn't disappoint.
Love the way you explained the whole process and the alternatives. Keep up the great work!
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your videos are truely pricture perfect. They are compositions of color and motion. really well done, both on the filming and the arrangement and preparation.
Thank you Mandy for this easy and delicious recipe for this perfect season. Stay safe.
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I do hope you have a cook book. The recipes are simple to follow. No fuss, just pure tradition.đ
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GREAT!! I live in Melbourne, Australia. Over the last decade or so there has been a bit of a cultural revolution with the old style Australian/Chinese restaurants being replaced with more traditional style Chinese. This pork dish is fantastic and I always choose it when dining out. I've been wondering how to make it. A very simple recipe!!
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My hubby and I are leaving Fl and moving North to a much colder state. I'm so looking forward to making this during the Winter months.
seeing how easy you made it encourages me to try, thank you
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I would always watch Chinese mukbang videos and the food they eat looked so good! I was wondering how they cooked it and now Iâm seeing a cooking video for it! Thank youđ
Thats lovely, i must try it!
Thanks for this recipe! I've fond memories of this dish with my family and even friends! I've been thinking of trying to do this dish. I enjoyed the tips like not to remove too much fat when searing it, so it doesn't dry out and even how to cut it so you end up with square pieces. One thing that did surprise me was that your recipe didn't call for dark soy sauce, which I always thought would be a dish like this! Thanks again for the great recipes!
Thanks so much for this recipe!! One of my favourite dishes ever
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Thatâs a great meal. Apart from having such great meals (which is high in cholesterol) I hope you keep up with exercising to balance a healthy living?
At 9:30 am I am now so hungry after watching Mandy's delicious recipe!!
Good grief that looks gorgeous - great video!
What i like here is that you clearly try to explain how you to make it step by steps. Surely i will make this dish for my grandchildren and of course my children too. I think they will like this. Thank you. âș
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Thanks for this wonderful recepi.
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Thank you, I love your recipes! I already tried a lot of them. I will try this one next
I love this cooking channel I watch it all the time. I am so into these instructions that I didn't realize that I am not a subscriber. I just subscribed, I think my life will be better.
Thank you Mandy. I just made this and am very happy with it. The flavors and tender pork belly go perfectly together.
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Looks yummy. I'll give it a try. I like the way you explain the process.
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Looks so delicious! Have the ingredients, and mak8ng this soon. Again, your instructions and preparation rationale is priceless. Thank you.
Defiantly going to check this one out. Looks Amazing!
This made me so hungry. I like your channel. Very detailed and not confusing.
Thank you so much for sharing your recipe
I need to give this a try! It's one of my favorite Chinese dishes
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I just tried this recipe today but in a pressure cooker and OH MY GOD it was amazing
My family really enjoyed this meal!
Thank you!!
So Yum~~~!!!
Looks fantastic! I can just imagine how great it tastes!
I like that trick of using the plate to keep things submerged while braising, I do that too! Looks like I truly delicious pork belly
My whole family _braises_ this dish as their absolute favorite!
Thank you for sharing with us!
Looks delicious... will try this recipe.
once used your recipe, it was delicious.đThank you for the clear step by step recipe.
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This dish brings back fond memories of my grandma cooking, she was a great cook. She grew up in China and I remember we never ate in restaurants while she was alive... we ate at her dinner table which was sooooo good. She died too early ..cause I wasnât old enough for her to teach me how to cook like her. With your help... I am going to get there ! Thanks for posting !đđ»đđ»đđ»
Thank you! Made this and it was mouthwateringly good.
it's simmering as I'm tying this. very excited to taste it đ
Good cooking love it. Must be very tasty. Good luck
Really nice scientific justification of the methods used. Great video.
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Amazing show thank you for sharing Mandy. Very eye appealing and delicious looking. Have a great day.
You're absolutely wonderful, Im on my way to the store for pork belly!!
very informative thanks ill try this one đ
This is one of my favourite dishes!!! Love the plate tip! Actually, love all the tips as always. I haven't done it with a plate and I've always done skin up I'll try this way next time.
This looks soooooo good! Thank you.
Presentation looks beautiful
Thank you for sharing your skills and talents; along with your culture, with your viewers.
I have some ribs that need cooking. Yummy. Iâve made braised pork belly before. I love this with the Choi and rice. Itâs a wonderful cold weather dish. Your recipe looks wonderful. Thank you
That's a wonderful meal she prepared. Do you keep up with exercise to balance a healthy lifestyle despite having such excellent meals (which are rich in cholesterol)?
That sounds good, i will try it.
Very nicely presented. This is a must try.
I love your videos very informative, passionate and easy to follow along with...I look forward to the next recipe đâ€ïž
Thatâs a great meal. Apart from having such great meals (which is high in cholesterol) I hope you keep up with exercising to balance a healthy living?
This was so interesting to watch. Nice recipe. Im making this soon. đ
Very detailed instruction. Thank you, this was helpful. My first attempt was decent but not great. After watching your video I know my next attempt will be much better. Will try this weekend.
Thank you Mandy. I'll be making this on Sunday â€â€â€
looks tasty!!! gonna make it this week
thx for the recipe
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I use your recipes in my restaurant and my entire city loves them
That's a wonderful meal she prepared. Do you keep up with exercise to balance a healthy lifestyle despite having such excellent meals (which are rich in cholesterol)?
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Yr the best for explaining ! â€
Thanks for the tips. Makes sense. Will try this out soon.
This was a favorite dish for me when I lived in China. I made it myself for the first time tonight with this recipe. Delicious!
Great recipe and tips. Thanks.
I use this channell as a very good base to lots of Asian cooking
Looks so good. I think I will try cooking it anytime soon and again cook it for New Yearâs eve dinner. Thanks.
I'm a huge fan of your channel! You make chinese cuisine less scary and mysterious. It's been especially useful during early covid times when all the restaurants were closed. Can you make a video for braised pork belly and taro?
Looks goood, had this before, nice dish. Thank you!