Discard cooking water and rinse the pork again. Bring the water to a moderate boil, and cook pork for 10 minutes to remove scum. Rinse the pork, then place into a pot, covering it completely in cold water.
Also, the long precook time will help guarantee a lusciously tender piece of pork, while finishing a hot braise with sugar will give the pork a tangy, caramelized exterior.Ģ pounds pork belly, ideally with skin on and bone-inĤ tablespoons Chinese yellow cooking wine (huang jiu) or a dry sherryġ/4 cup Chinese dark soy sauce (lao chou) - you can substitute a low-sodium soy sauce/tamari but the color will be lighterģ tablespoons Chinese light soy sauce (sheng chou)Ĥ large sprigs green onion, cut into short piecesģ tablespoons rock sugar (bing tang) or regular sugarĬut the pork belly into large cubes approximately 1 1/2 inches across.
One key difference between this and other recipes is the use of two different soy sauces to help balance color and flavor (see the note at bottom). Shanghainese Red-Braised Pork (Hongshao Rou) Sheng chou is actually saltier than the dark, lao chou, which is thicker and sweetened. The light, sheng chou, is the most common one used in Chinese cooking but is not the same thing as low-sodium brands sold in the U.S. The key, Gary says, is to use two different types of soy sauce - light and dark. They either slice the pork too thinly or add cornstarch to thicken the sauce. Gary says few places outside of China know how to make the dish correctly. In search of a recipe, he turned to his friend Gary Wang, a pork aficionado and restaurant owner in Shanghai. "It's actually more of a deep brown, made from bite-sized morsels of pork belly, layered with skin, fat and meat, all deliciously braised in a salty, sweet sauce to become melt-in-your-mouth tender," he says.
But he's spent years trying to perfect a common Chinese dish: hongshao rou, or red-braised pork.
Oliver Wang is a professor and occasional NPR music reviewer - not a professional cook. The key to authentic hongshao rou, or red-braised pork, is to use two different types of soy sauce - light and dark.
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