Hong Shao Rou - Shanghai Red Braised Pork Belly | All questions answered! | The Woks of LIfe
The Woks of Life
@thewoksoflife1About
We are a family of four: parents Bill & Judy, and daughters Sarah & Kaitlin Leung. The Woks of Life is our way of sharing our recipes & travels with each other and documenting our family's story through food. We started food blogging in 2013, and since then, we've helped generations young and old reclaim Chinese home cooking! Our blog has become a robust online community and is recognized as the authority on Chinese cooking in English. You can find our 1,200+ recipes, ingredients glossaries, and how-to guides on wok cooking at thewoksoflife.com. We also wrote a New York Times bestselling, James Beard Award nominated cookbook! We share 100+ of our favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok). “The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians
Video Description
This Shanghai braised pork belly recipe, or Hong Shao Rou, is simpler than you think to make, with just 6 ingredients (plus water). Red braising is a method that uses Chinese cooking wine, light soy sauce and dark soy sauce to glorious effect! Since we first published this recipe in 2014, soon after we first embarked on this journey to document Chinese recipes, this recipe has been a staple on The Woks of Life. If you haven’t made it yet, what are you waiting for? That said, thousands of people have made it and some questions have emerged. Judy answers them all today! For the full recipe: https://thewoksoflife.com/shanghai-style-braised-pork-belly/ 0:00 Intro 0:55 Hong Shao Rou ingredients 2:40 How to select and cut pork belly for Hong Shao Rou 5:49 Blanch the pork 7:22 Rinse the pork and wash the pot 7:32 what if my pork belly has hair on it? 8:22 Do I need a wok for hong shao rou? 10:48 How to make a stainless steel pan nonstick 12:03 Why we call for rock sugar 12:47 Brown the pork belly 14:59 Add Shaoxing wine 16:51 Add the soy sauces 20:12 How to reduce the sauce 21:42 Taste test 26:07 Blooper :) Thanks for watching! - Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧 For all of your questions on Chinese ingredients: https://thewoksoflife.com/chinese-ingredients-glossary/ For more tips on Chinese cooking methods: https://thewoksoflife.com/category/how-to/cooking-methods/ For The Woks of Life's complete wok guide: https://thewoksoflife.com/wok-guide/ Thinking of buying a wok? These are the best! https://thewoksoflife.com/best-wok-to-buy/ Got questions on how to maintain your wok? (See here if you have a rusty wok!) https://thewoksoflife.com/how-to-season-a-wok/ Check out our cookbook: https://thewoksoflife.com/the-woks-of-life-cookbook-now-available/ Stay connected! https://www.instagram.com/thewoksoflife https://www.pinterest.com/thewoksoflife1/ https://www.facebook.com/thewoksoflife/ Some/Hara Noda/epidemicsound.com
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