Red-cooked pork belly, also known as "Hong Shao Rou" in Mandarin, is a popular Chinese dish that features braised or simmered pork belly in a flavorful and aromatic sauce. The name "red-cooked" comes from the reddish-brown color that the dish develops during the cooking process.
The preparation of red-cooked pork belly involves several key steps:
Selecting the Pork Belly: Pork belly is the primary cut of meat used for this dish. It's a fatty and flavorful cut that becomes tender and succulent when slow-cooked.
Searing the Pork Belly: The pork belly is usually seared or briefly fried before braising. This step helps to add flavor and seal in the juices.
Braising: The seared pork belly is then braised in a savory sauce. The traditional sauce typically includes soy sauce, Chinese cooking wine, sugar, ginger, garlic, and other seasonings. The pork belly is simmered in this sauce until it becomes tender and absorbs the rich flavors.
Optional Ingredients: Red-cooked pork belly can be customized with additional ingredients such as hard-boiled eggs, tofu, or other vegetables to enhance the taste and texture.
The resulting dish is tender, flavorful, and often has a slightly sweet taste with a well-balanced combination of umami from the soy sauce and richness from the pork fat. The sauce becomes infused with the pork belly's flavor and takes on a reddish-brown color, hence the name "red-cooked."
Red-cooked pork belly is a classic dish in Chinese cuisine and is commonly served during special occasions and family gatherings. It is often accompanied by steamed rice and pairs well with vegetables or other side dishes. The dish is beloved for its comforting and satisfying flavors and remains a favorite in many regions of China and beyond.