The first time I encountered Shanghai-Style Braised Pork Belly, or Hong Shao Rou, was a revelation that transformed my perception of home cooking. The moment the tender chunks of pork belly simmered in a sweet, savory sauce made from soy sauce and Shaoxing wine filled my kitchen, I knew this dish would become a staple. Each bite is a delightful journey through layers of flavor—sticky, rich, and utterly satisfying.
Living in a busy world where fast food often takes precedence, this dish reminds me that there’s something special about dedicating time to create something extraordinary at home. Whether you’re an experienced chef or simply someone looking to shake up your weeknight meals, making Hong Shao Rou is surprisingly easy and immensely rewarding. Plus, its versatility means you can play around with variations, incorporating your favorite ingredients for a personalized touch. Join me as we explore this authentic Chinese delight, sure to impress family and friends alike!
Why Love Shanghai-Style Braised Pork Belly?
Mouthwatering flavors: The delicious combination of sweet and savory flavors creates an unforgettable culinary experience that captivates your taste buds.
Easy to prepare: With simple steps, even beginner cooks can master this delectable dish, making it perfect for weeknight meals or special occasions.
Versatile options: Feel free to experiment by adding hard-boiled eggs or vegetables, allowing you to customize the recipe to suit your family’s preferences.
Crowd-pleaser: This dish is always a hit at gatherings, bringing people together over bowls of rich, sticky goodness that everyone will love.
Authentic experience: Immerse yourself in the heart of Chinese cuisine without leaving home, as this dish transports you to the streets of Shanghai with its rich aromas.
You won’t want to miss out on this delightful dish!
Shanghai-Style Braised Pork Belly Ingredients
For the Pork
• Pork Belly – The star ingredient that lends rich flavor and tenderness; opt for skin-on for the best texture.
• Water – Essential for braising; adjust based on your pot type to ensure proper cooking.
For the Sauce
• Oil – Use a neutral oil like canola, vegetable, or avocado oil for browning the pork effectively.
• Rock Sugar – Adds a delightful sweetness and crucial caramelization to the sauce; you can substitute with granulated sugar if needed.
• Shaoxing Wine – Provides depth of flavor; in a pinch, dry cooking sherry works as a substitute.
• Soy Sauce – The foundation of your sauce; regular soy sauce is vital for authentic flavor.
• Dark Soy Sauce – Adds color and richness; aim for real dark soy sauce to achieve that characteristic hue.
With these ingredients in hand, you’re set to create your very own Shanghai-Style Braised Pork Belly (Hong Shao Rou)! Enjoy the journey of flavors as you bring this classic dish to life.
How to Make Shanghai-Style Braised Pork Belly
-
Cut the pork belly into 3/4-inch thick pieces. This size allows for even cooking and enhances the dish’s texture and taste.
-
Boil the pork in a medium pot covered with water for about 1 minute. This step helps to remove impurities and will ensure a cleaner flavor in your final dish.
-
Rinse the boiled pork under cold water and set aside, discarding the water. This process clears any residual impurities from the pork.
-
Heat oil and rock sugar in a wok or pot over low heat until the sugar melts, creating a beautiful caramelized base for your sauce.
-
Add the pork to the wok and brown it lightly over medium heat. You’re looking for a nice golden color, which will enhance the overall flavor of the dish.
-
Reduce the heat to low, then add Shaoxing wine and cook for 2 minutes, allowing the alcohol to evaporate and deepen the flavor.
-
Stir in both regular and dark soy sauces, along with enough water to mostly cover the pork (about 2-3 cups). This mixture creates the foundation of your rich sauce.
-
Cover and simmer for 45 minutes to 1 hour, stirring occasionally and adding water as necessary to prevent burning. The pork should become tender and infused with flavor.
-
Uncover and increase the heat, stirring until the sauce reduces to a glossy coating that clings to the pork, signaling it’s ready to serve!
Optional: Serve with steamed rice to soak up that luscious sauce.
Exact quantities are listed in the recipe card below.
What to Serve with Shanghai-Style Braised Pork Belly?
Creating the perfect meal around this rich dish elevates your dining experience to new heights.
-
Steamed Jasmine Rice: A fluffy and fragrant base that soaks up the sticky sauce, enhancing every bite of pork.
-
Stir-Fried Bok Choy: Lightly sautéed with garlic, the crisp greens balance the richness of the pork, providing freshness and color.
-
Cucumber Salad: Refreshing and light, this salad adds a crunchy texture and a cool contrast, making the meal more vibrant.
-
Chinese Scallion Pancakes: Crispy yet tender, these savory pancakes add a delightful texture and are perfect for mopping up sauce with every bite.
-
Soy Sauce Braised Eggs: These flavorful additions bring an extra umami kick, complementing the savory notes of the pork belly beautifully.
-
Chilled Sesame Noodles: The nutty and creamy sauce in chilled noodles is a delightful side that cools down the palate after the rich pork.
-
Tsingtao Beer: This light, crisp beer pairs wonderfully, cleansing the palate between rich and savory bites of Hong Shao Rou.
-
Hot Green Tea: Enjoy a warm cup alongside your meal; its subtle flavors harmonize beautifully with the sweet and savory pork.
-
Chocolate Mousse: For dessert, the creamy texture and bittersweet flavor serve as a decadent finale after your flavorful pork belly.
Make Ahead Options
These Shanghai-Style Braised Pork Belly (Hong Shao Rou) are perfect for meal prep enthusiasts! You can confidently prepare the pork belly up to 24 hours in advance by marinating it in the sauce after following the initial steps. Simply combine the browned pork with the sauce ingredients and refrigerate it overnight. This allows the flavors to deepen and meld beautifully. When you’re ready to serve, just simmer everything on the stove for about 40-60 minutes—stirring occasionally—as it reduces to that desired glossy coating. Remember, this dish will be just as delicious, ensuring busy weeknights feel less overwhelming and more satisfying!
Expert Tips for Shanghai-Style Braised Pork Belly
-
Choose Quality Meat: Always opt for skin-on pork belly for added richness and a lovely texture that enhances the final dish.
-
Watch the Heat: Maintain a low simmer to prevent burning; stirring every 5-10 minutes can help evenly distribute heat and avoid mistakes.
-
Customize Flavors: Feel free to adjust the sweetness by adding more or less rock sugar, but remember to balance it carefully with the savory soy sauce.
-
Monitor Liquid Levels: Keep an eye on the sauce quantity throughout cooking; if it looks too thick, adding a bit of water may help.
-
Don’t Rush the Reduction: When uncovering to reduce the sauce, give it enough time to thicken into that glossy coating—this step is crucial for a beautiful finish!
These tips are simple yet effective for making the most delicious Shanghai-Style Braised Pork Belly (Hong Shao Rou). Enjoy your cooking journey!
Variations & Substitutions for Shanghai-Style Braised Pork Belly
Feel free to be adventurous and tailor this recipe to your liking with these exciting variations.
-
Spicy Twist: Add crushed red pepper flakes or Sichuan peppercorns for a zingy, spicy kick that elevates the dish’s flavor profile.
-
Vegetable Addition: Toss in cubed carrots or daikon radish during the simmering process for added texture and nutrition; they soak up the umami goodness beautifully.
-
Hard-Boiled Eggs: For a classic touch, add peeled hard-boiled eggs to the pot in the last 30 minutes of cooking, allowing them to absorb the savory sauce.
-
Tofu Option: Substitute pork belly with firm tofu for a vegetarian take; press and brown the tofu before adding it to the sauce for a delightful alternative.
-
Mushroom Boost: Incorporate shiitake or oyster mushrooms to enrich the dish with a deep, earthy flavor that melds beautifully with the pork’s richness.
-
Fruit Infusion: Add slices of fresh ginger or a splash of orange juice for an unexpected sweet note that balances the savory elements perfectly.
-
Different Meats: Try using beef short ribs or chicken thighs for a different taste experience; adjust cooking times accordingly for tenderness.
-
Sweet Variants: Experiment with adding a touch of honey or maple syrup for extra sweetness, creating a luscious glaze that dazzles the palate.
Embrace your creativity as you make this comforting recipe your own!
How to Store and Freeze Shanghai-Style Braised Pork Belly
Room Temperature: It’s best to avoid leaving Shanghai-Style Braised Pork Belly out at room temperature for more than 2 hours, as bacteria can develop rapidly.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, ensuring it reaches an internal temperature of 165°F (74°C).
Freezer: For longer preservation, freeze the pork belly in a tightly sealed freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To bring back the dish’s original glory, reheat on medium-low heat in a skillet or saucepan, adding a splash of water or broth to prevent sticking and enhance moisture.
Shanghai-Style Braised Pork Belly (Hong Shao Rou) Recipe FAQs
What type of pork belly should I choose for Hong Shao Rou?
Absolutely! For the best results, opt for skin-on pork belly. This cut offers a delightful richness and gelatin that melts during cooking, enhancing the overall texture and flavor of the dish.
How should I store leftover Hong Shao Rou?
Store the leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, gently reheat on the stovetop or microwave, ensuring it reaches an internal temperature of 165°F (74°C) for safe consumption.
Can I freeze Shanghai-Style Braised Pork Belly?
Yes, you can! To freeze, place the pork belly in a tightly sealed freezer bag or an airtight container. This dish will keep well for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator, then reheat gently before serving.
What should I do if my sauce is too thick while cooking?
No worries! If you notice the sauce is becoming too thick during cooking, simply add a splash of water or broth to loosen it up. Stir well and continue simmering until you achieve your desired consistency.
Is it safe for pets to consume Hong Shao Rou?
It’s best not to share this dish with your furry friends. The high fat content and ingredients like soy sauce and rock sugar are not ideal for their diets and could lead to digestive issues. Always prioritize what’s suitable for their health!
How do I know when the pork belly is fully cooked?
The pork should be tender and easily pulled apart with a fork when fully cooked. It usually takes about 45 minutes to 1 hour of simmering. Once you uncover the pot for the final sauce reduction, ensure the sauce clings to the pork, giving it that glossy finish, which is another sign of doneness.
These Shanghai-Style Braised Pork Belly (Hong Shao Rou) Recipe FAQs should help you with any questions you might have while cooking! Enjoy your culinary adventure!
Melt-in-Your-Mouth Shanghai-Style Braised Pork Belly Delight
Ingredients
Equipment
Method
- Cut the pork belly into 3/4-inch thick pieces.
- Boil the pork in a medium pot covered with water for about 1 minute.
- Rinse the boiled pork under cold water and set aside.
- Heat oil and rock sugar in a wok over low heat until the sugar melts.
- Add the pork to the wok and brown it lightly over medium heat.
- Reduce the heat to low, then add Shaoxing wine and cook for 2 minutes.
- Stir in both soy sauces and enough water to mostly cover the pork.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
- Uncover and increase the heat, stirring until the sauce reduces to a glossy coating.
