Hong Shao Rou Recipe (红烧肉)
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Today, we are making Hong Shao Rou (红烧肉). 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 - austinschargor...
There are many channels with Chinese recipes, but I only watch yours because you take the time to actually study the dish and explain the science behind it. That's how you truly teach cooking.
I agree. Even the text and supporting info is carefully done and thorough. Once I asked her about flour for noodles and got the same careful accurate answer. So refreshing and rare these days. I'm a fan.
Absolutely. She explains things very clearly. I have made a few of her recipes. They all turned out well.
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.
Mandy does a great job. There is also a YT channel called Chinese Cooking Demystified who tends to give a good overview of the technique and a little history of the dish. These two channels make for most of my Chinese cooking viewing now.
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!
765K subscribers does not do this channel justice. Should be in the many millions, one of the best cooking channels on You Tube. I like how you get straight into the subject and make it very easy to follow. Loving Asian food helps of course, but who doesn`t love Asian food.
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!! 😂 Thank you Mandy for the amazing recipes and for the additional educational information that you teach us!
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!
I went to the comment to say how much I liked the way she explained things, and to my delight I see a lot of others who already said the same. The way she explained things are thorough and has a lot of consideration. I subscribed.
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 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 just tried this recipe today but in a pressure cooker and OH MY GOD it was amazing
You’re truly an amazing cook. Your personally and kindness shows. Thank you. Been following you since a few years back and seen how much you’ve flourished. Take care and keep going!
Thank you for putting the complete recipe in the description.
Love your Sesame Chicken recipe, my family is so happy.
My favorite new cooking channel!
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.
This is my favorite chinese cooking channel.
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!!!
Perfect for when it's depressing cold weather outside.
I do hope you have a cook book. The recipes are simple to follow. No fuss, just pure tradition.💖
At 9:30 am I am now so hungry after watching Mandy's delicious recipe!!
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!!
Thanks a lot! I've made quite a few of your recipes and they are fantastic. Excellent Channel.
Here's my tip, instead of adding extra salt or sugar to the already cooked pork which could break the meat, take a cup of the broth from the pan and dissolve the condiments in that. Then pour the liquid on top. You won't need to stir as much and the pork pieces stay safe and whole.
Thank you for your great tip
This is an awesome tip!
@@SoupedUpRecipes awesome video as always
@@SoupedUpRecipes is that hard to make?
Good tip, thank you!
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.
Your English keeps improving in every video. Love your channel!
I really enjoy watching you cook dishes & recipes that I have absolutely no clue about. Very informative & inspirational. I’ve tried a coupla your dishes at home and absolutely loved them. Thank you SO much
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. ☺
I love your videos. Your sweet, cheery attitude and crystal-clear explanations and demonstrations have me looking forward to your work every day. Also you are teaching methods and flavors which I have not encountered before. Thank you so much for sharing.
That’s 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?
Thank you Mandy for this easy and delicious recipe for this perfect season. Stay safe.
I just found your channel, but I am already in love with it. You made me want to learn how to cook real Chinese meals! The hardest part for me going to be to pronounce the names of the dishes without butchering it.. This channel is pure delight to watch ❤
I have some ribs that need cooking. Yummy. I’ve made braised pork belly before. I love this with the Choi and rice. It’s 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)?
Thanks for this great instructional video and the detailed recipe in the description!! Much appreciated!!
I would always watch Chinese mukbang videos and the food they eat looked so good! I was wondering how they cooked it and now I’m seeing a cooking video for it! Thank you😊
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)?
Good grief that looks gorgeous - great video!
You're really the cooking enlightened ONE💕⭐⭐⭐⭐⭐💥🌟✨
Love your recipes, Mandy! Thank you.
So happy to have found your channel. I am new to cooking and I hope to learn more authentic Chinese cooking. Very well done video
Thats lovely, i must try it!
Amazing how detailed your recipes are.
You're absolutely wonderful, Im on my way to the store for pork belly!!
I use this channell as a very good base to lots of Asian cooking
Really nice scientific justification of the methods used. Great video.
I love you Mandy!! Your videos have gotten even more amazing recently and you're glowing
Thanks so much for this recipe!! One of my favourite dishes ever
Thank you Mandy. I just made this and am very happy with it. The flavors and tender pork belly go perfectly together.
Who and your recipes are 1 of my favorites thank you very much
Luv ur video clear and simple thanks for sharing Filipina watching from Dammam KSA
I just cooked this. when I try a recipe I cook it exactly as explained then adjust it where I think necessary. No adjustment needed. This was delicious and came out perfect the first time. This dish will now become a regular in my house. Zero complaints and lots of oooh's and arrr's.
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.
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?
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!
I have followed your receipe, taste amazing. (I'm not good at cooking, what i did was following you vedio step by step)Love to watch your channel.
First visit. Wow, just wow. You know what you are doing, I am an instant fan!
I have made this recipe five times while living in China,sweet and savory pork belly; it's amazing you really must try it!
Thank you for giving pork alternatives! We love pork, but it's hard to find.
Will do this with chicken wings!
And i love how you used the root & top of scallion to blanch ❤️ it is way more practical (i used to plant the root, but the scallion is not as good as i wanted, so i give up 🥲 but will have the root for other uses now, it's so useful! Thank youuu!)
I tried the recipe! I did not do everything correctly, but still very delicious. I ate this dish many times in China. A favorite. Thank you very much for this video! Excited to make it again.
DEAR LADY Wendy🍰🥧🍧🍾🥂CHEERS on YOUR PRECIOUS WISDOM!!!!!!🍾🥂🍾🥂🏺🏺🏺🏺🏺🎉🎉🎉
God BLESS You with such a BEAUTIFUL Wisdom Lady Wendy. I bow for your TEACHERS🍾🥂
THANK YOU VERY MUCH for sharing all the secrets how to cook so very well!!!
I am going to give your channel as a BIRTHDAY GIFT TO ALL MY FAMILY.😍😍😍🍾Happy greetings from Suriname
I like this pork recipe so much when I work in China. I tried to cook a little other style of this recipe, but after I cooked yours so i taste the real one which I know. Thank you so much that you show us. Also i will cook many others of your recipes which remember I ate in China. So I no need this delicous foodstyle . Thank you so much
I am a newcomer in cooking TH-cam😙 and just found your channel👀
What a treasure✨ I have become an instant fan of yours😍 Love from Japan💖
Looks so delish!! You are an excellent teacher ! Lots of details and explanation , great for teaching newbies who want to learn Asian cooking methods. You take great care in annunciation as well. I subscribed 👍. Will definitely pass on your YT videos to my children who moved out.
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 wasn’t old enough for her to teach me how to cook like her. With your help... I am going to get there ! Thanks for posting !🙏🏻🙏🏻🙏🏻
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.
I am a sucker for braised pork dishes. This looks heavenly!
I love how informative your videos are. I watch your videos even though i don’t plan to cook any of the recipes because they’re so entertaining👍
Thank you for sharing your skills and talents; along with your culture, with your viewers.
I've made this a few times now. The first time i had it, it had potatoes in it, so thats what i do...love it
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.
Looks so delicious! Have the ingredients, and mak8ng this soon. Again, your instructions and preparation rationale is priceless. Thank you.
I ate this dish many times in China and it's my favorite... Here in Germany I ask in every chinese restaurant I am "do you have hung Sao rho?".. They always answer "oh, no no, Germans don't like that taste".... I challenge that and must say it's a shame, the taste is fantastic. Very good video
I checked your recipes because i wanted to make Dongpo Pork from the Chinese drama series, 'Chef Hua'. As usual, you do not disappoint :) I am very happily cutting my pork up, ready to cook
I love watching ur videos as u go into details and explain everything. I love ur recipes and enjoy ur cooking. Thanks 😊 so much. Keep up the great work and continue being the beautiful blessed person u are. Everything u cook always look super delicious 😋
Thank you, I love your recipes! I already tried a lot of them. I will try this one next
Hi Mandy, l love your recipes although this is long time ago. I am hooked with all of your recipes and love, love them. Just bought your products such as: pair of knives, clay pot and electric pepper grinder. Thank you and happy cooking!
your video production is getting better and better. Really good video !
This made me so hungry. I like your channel. Very detailed and not confusing.
seeing how easy you made it encourages me to try, thank you
I’ve been waiting for this!! Yaaaas!! 😍😍🤤🤤
I love your videos very informative, passionate and easy to follow along with...I look forward to the next recipe 🙌❤️
That’s 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?
Thanks for this wonderful recepi.
I cooked it the way you did and it was fantastic delicious. Thank you. This is the easy flavorful recipe. 😘😘😘😘😘USA
your cooking fascinates me. the way you cook and serve is very interesting. your explanation of each recipe is very detailed and I understand better. finally it made me your fan immediately after seeing your youtub. and finally I can cook for a Christmas gathering with my family soon. Thank you sister♡
it's simmering as I'm tying this. very excited to taste it 😊
once used your recipe, it was delicious.😊Thank you for the clear step by step recipe.
We really love you, Mandy! (We've been with you since you started!) 我們愛你！
I was so inspired by your cooking that I went to market and bought the pork belly and cooked it as you did. Sooo delicious. But I am watching this video again because I would like to cook it again.
Presentation looks beautiful
I always followed ur recipe's and my Boss loved it
Thanks alot ma'am.
It is better than the fried one.
And the amount of love and dedication wow 💗💗💗
Ела это блюдо в Пекине. Это потрясающее блюдо! Одно из лучших в мире! Спасибо за рецепт ❤️😊
Thank you so much for sharing your recipe
Defiantly going to check this one out. Looks Amazing!
I just subscribe to your channel 🙌 OMG! You are such a wonderful person! I am heading to the grocery store right now to get me some pork belly to try this delicious looking meal 💜 Thank you for you! ☺️
I tried this today. Lovely recipe. Delicious outcome. Thank you.
thank you for sharing this recipe, love it so much! also, id like to know who made your chinese knife you’re using in this video?
Thank you for sharing with us!
I like your way of cooking ... 😊😊😊
I know this will taste heavenly! How do I know? Because Mandy is always right! Beautiful dish. 😊
Thanks for sharing such a scrumptious recipe. I'm a Muslim and one of your subscribers. I'll use the Beef Shank instead of pork. I believe it will be delicious too - for todays menu. I wish you stayed safe and healthy.
Aloha. Very good detail and explanation of every step. May I suggest an expressio at the moment you put the food in your mouth. We all are waiting for some kind of tast reaction. Thank you! Happy Cooking
Looks so good. I think I will try cooking it anytime soon and again cook it for New Year’s eve dinner. Thanks.
I just had Hong shao rou yesterday ~~~ nomnomnom . I cooked with my mom's recipe
I just love your videos, if you ever find yourself in Knoxville TN consider yourself invited to dinner!
I tried your recipe today and it came out super relish! Thank you so much!
She is one of the best cooks/chefs, i have ever seen..........Just so pure and easy to follow..........sadly here in the U.S.....we cannot get great food like this.......smh