Hong Shao Rou (Red Braised Pork Belly with Abalone)

Introduction

Hong Shao Rou (Red Braised Pork Belly) is a beloved Chinese dish known for its deep flavors, melt-in-your-mouth texture, and glistening caramelized sauce. Adding abalone elevates this dish to a luxurious level, making it perfect for special occasions or an indulgent meal at home.

Ingredients

• 500g pork belly, cut into bite-sized cubes
• 2 abalone, cleaned and sliced
• 1 tbsp oil
• 2 tbsp sugar (rock sugar preferred)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 star anise
• 1 small cinnamon stick
• 2 cups water or chicken broth
• 1 green onion, chopped
• Salt to taste

Instructions

1. Blanch the Pork Belly: In a pot of boiling water, blanch the pork belly pieces for 3-4 minutes. Remove and rinse under cold water to remove impurities.
2. Caramelize the Sugar: Heat oil in a wok over medium heat, then add sugar. Stir until the sugar melts and turns a golden-brown caramel color.
3. Sear the Pork: Add the pork belly and stir-fry until coated with the caramelized sugar.
4. Add Aromatics & Seasonings: Stir in garlic, ginger, star anise, and cinnamon. Pour in Shaoxing wine, soy sauce, and dark soy sauce. Stir well.
5. Simmer: Add water or broth, cover, and simmer for 45-60 minutes until the pork is tender.
6. Add Abalone: In the last 10 minutes, add the sliced abalone and let it absorb the flavors.
7. Adjust Seasoning & Serve: Taste the sauce and adjust salt if necessary. Garnish with chopped green onions and serve hot with steamed rice.

FAQs

1. Can I use canned abalone?
Yes! Just rinse the abalone and slice it before adding it to the dish.

2. What is the best cut of pork for this recipe?
Pork belly is preferred for its fat content, which makes the dish rich and flavorful.

3. Can I make this dish in advance?
Absolutely! The flavors develop even more when left overnight and reheated the next day.

Notes

• Rock sugar gives the sauce a glossy finish and slightly different sweetness than regular sugar.
• Cooking low and slow is key to achieving the best texture for the pork belly.
• Adding abalone towards the end prevents it from becoming too chewy.

More Variations

• Add boiled eggs to soak up the sauce.
• Substitute chicken or beef for a different protein experience.
• Spice it up with dried chili peppers for extra heat.

Enjoy your homemade Hong Shao Rou with Abalone!