Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Char Siu Pork. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! My dad's a pretty good cook when it comes to Chinese food (specifically Cantonese home cooking). Born in Shanghai, she arrived in the U.S. at age 16. So, go ahead and cook a double portion. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. LOL!) It’s almost like peeling an apple; just trim off the top and bottom, and peel the outer skin. Mao’s Braised Pork Belly Recipe Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Take the pork out of the pot and set aside. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet). Over low heat, add the oil and sugar to your wok. Then use a fork or tooth pick to prick as many holes on the pork belly skin as possible, then pat dry. I just made this…delicious tasting but I ended up with ALOT of oil (from the pork belly). It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Blanch the pork for a couple minutes. Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water. The list goes on, but since I’m from Shanghai, I like to cook the original, un-embellished Shanghai-style version. Various online calculators also provide different results, depending on their sources. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. I wasn’t able to get pork belly with the skin so it lacked the collagen which we love but all the same very good. Place the pork, ginger and spring onion in a pot. Hi everyone! Tap here to receive our FREE top 25 recipe book! Turn the heat to medium and mix everything well. Judy, I made this last night and it was delicious. Hi Isabel, so glad you enjoyed it. . Maybe I over cooked it? Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. Stir everything together and cover the lid. For braising, I always blanch and brown the fat meat first. Thank you for sharing. Hi Peter, you’re right! Thank you for the simple and yummy recipe! Start by cutting your pork for your Shanghai braised pork belly. Judy is the mom of The Woks of Life family. You’ve got a great website! 2. Do you think it would work with lotus root instead? 1 tbsp … This was a marvelously easy recipe to follow and came out perfectly delicious. Cantonese-Style Braised Pork Belly Recipe Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy-to-follow recipe from the Tender Belly culinary team. Bring a pot of water to boil, put in the pork belly, lid on, cook for 2 minutes in high heat, then heat off, let it sit for 5 more minutes in the pot. Delicious with traditional ingredients. Remove pork onto cutting board. The ingredients are very simple: pork belly, oil, rock sugar or granulated sugar, wine, soy sauce, dark soy sauce. will change the nutritional information in any recipe. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Savory Soy Milk Soup w/ Fried Dough (Dou Jiang). We really love that flavor. Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking.. Drain, rinse, and set aside. When I roast it to make crispy pork same thing happens. Yes, SN, you can use cuts of pork butt, especially when the chunks have skin attached. will change the nutritional information in any recipe. Cut pork belly into large (0.75” x 1.5”) chunks. Recipe by The Woks of Life. Factors such as brands purchased, natural variations in fresh ingredients, etc. Meat. Check the pot every 5-10 minutes; as the liquid evaporates, add more water 1 cup at a time, stir, and replace the lid. Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) … Melt the  sugar slightly and add the pork. NOTE: It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! … Now I am 69 and look foward to each Chinese New Year season to cook this dish for my family. 1 tbsp … 2k. Shanghai-Style Braised Pork Belly (Hong Shao Rou), https://thewoksoflife.com/braised-pork-ribs-taro/. Cantonese Pork Belly Char Siu Recipe. Stir for a minute. Meat. … Meat. Just head to your local Asian market, buy a bottle of each, and it will last you a year! For the pork belly and the marinade: 2 pounds pork belly, skinless and boneless Enjoy! Then remove, cool down a little bit, cut to bite size; 450 g pork belly cubed; 1 tsp oil; Instructions. Raise the heat to medium and cook until the pork is lightly browned. Loved making and eating this! (not that we’re looking for another excuse to make it or anything…). Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. In my case, it took 5 cups of water, and about 1 hour and 15 minutes to fully cook the pork and arrowhead root. Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Bring a large pot of water to a simmer … To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices … If I use the pressure cooker method again, I’ll probably reduce it to 1 or 1.5 cups. Ok, no arrowroot available. In my case, it took 5 cups of water, and about 1 hour and 15 minutes to fully cook the pork and arrowhead root. 108. When browned, remove from pan and allow to drain. Thank you so much for not only this recipe but all your other ones too. Hi Jim, thanks so much for your comment and tips/hints from your dad :). Hi. This site uses Akismet to reduce spam. The final step is to braised the pork and taro slices with the sauce. Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe. We’re just giving the hungry public what they want, after all. But today, thanks to viewers like you, we’re having pork for dinner (and a vegetable, of course). Set aside. The sauce is sweet and salty, so be sure to serve with rice. The dish has a very intense flavor that isn’t for everyone. thanks! Raise the heat to medium and cook until the pork is lightly browned. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Next, rub the dark soya sauce all over the pork belly … Just head to your local Asian market, buy a bottle of each, and it will last you a year! — like when they’re left over from “bi neen.” The bittersweet taste and potato-like texture when cooked al dente is like nothing else! There’s no getting the skin cracklin’. Born in Shanghai, she arrived in the U.S. at age 16. Okay, putting aside the bizarre story and my mother-in-law’s dashed hopes, this Cantonese style braised pork belly with Chinese arrowhead is just a great dish. Heat the oil in a wok over low heat and add the rock sugar. Hi Alice, I think you are correct on the points you brought forth and I’m so glad that you enjoyed this classic recipe :-). 12 oz Pork belly, lean skin-on. Let us know in the comments if you’re interested in any other variations of this dish, and we’ll get right on it. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Any other time of year, I can’t find them—not even in cans. Firstly,my Dad added about 6 pieces of star anise. Braised the pork belly and enjoy. 12 oz Pork belly, lean skin-on. Is there a different cut of pork I can use instead to reduce fat intake? Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Learn how your comment data is processed. When we first got married, my mother-in-law would always ask me to eat arrowhead root during Chinese New Year. Various online calculators also provide different results, depending on their sources. I had no idea why, until Bill told me the real reason, which is that according to Cantonese tradition, they’re supposed to “help” you have sons. After the simmering until the meat was tender I removed the cover and there was a lot of liquid left. 7 ingredients. Easy Red Braised Pork Belly 紅燒肉 . Let it melt slowly and then add the red fermented bean curd/liquid. I’ve only seen them around the winter months. There are many different ways to cook it by varying the spices. This gets rid of impurities and starts the cooking process. 1 3 lb slab Pork belly. It took a long time for it to cook down, but it was worth it. Meat. Hi Judy! Their texture is almost like a cross between a potato and a water chestnut, and if you really can’t find them, you can substitute potatoes in this dish (especially if you’re not particular about wanting to bear sons). To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. When you’re ready to cook, take the arrowhead roots out of the bowl of water and cut each in half. A couple of days ago, we talked about making my mother’s braised pork belly in soy sauce, or tau yew bak (in Hokkien)—one of the many family recipes that my mother excelled in. Cut pork belly into large (0.75” x 1.5”) chunks. Bring a pot of water to a boil. Have you ever used taro root instead? If using potatoes, cut them into chunks and stir them in after the pork has cooked for about 45 minutes. Factors such as brands purchased, natural variations in fresh ingredients, etc. My final dish perhaps didn’t look as red as I was expecting, but the taste and texture was great, just like one of the local restaurants here in Shanghai. dark soy sauce is hard to come by from where I am at. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Place the pork belly strips into the wok and gently brown both sides for about 3-4 minutes. There are countless times when the two of us walk into a bakery or gourmet shop for the sole purpose of just going in to look. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Cut the pork into 4cm squares. TheWoksofLife.com is written and produced for informational purposes only. Everyone knows it, and there are many versions and twists based on the original. I like them so much I’ll munch on them plain after they’ve been steamed! Apologies for the misnomer—we’ve fixed it! This shanghai pork belly recipe is designed for two to three people because I’m cooking for three here, but you can certainly double and/or triple the recipe for bigger crowds. And others not so similar but really good are Cantonese roast pork belly and Twice cooked pork belly. 553. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. For the fermented bean curd, make sure you’re buying the RED kind, because there’s also one that’s white. Cantonese Style Braised Pork Belly with Arrowhead Root. Add the rest of the sauce ingredients into the wok. Pork belly is used to make red braised pork belly (红烧肉) and Dongpo pork (东坡肉) in China (sweet and sour pork is made with pork … Blanch the pork belly pieces for a couple minutes. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. So, go ahead and cook a double portion. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.. BBQ pork belly char siu is the epitome of Cantonese BBQ. So much of authentic Cantonese dishes. Simmer over medium low heat. In Cantonese dialect, Bill’s family has always called it “see goo mun fay gee yook” which literally means “Arrowhead root braised with fat pork meat” which strikes a culinary cord with him every time Chinese New Year rolls around. Melt the sugar slightly and add the pork. Tender Braised Pork Belly. Immediately drop each peeled root into a bowl of cold water to prevent oxidation. Just like a bowl of Won Ton soup in a restaurant,that little garnish of green onion just before serving makes a big difference. As we creep towards middle age, Bill and I try to be healthier and avoid eating too much meat. Her tau yew bak was legendary; the pork belly … Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Looking for more authentic recipes? Yvonne. Always looking forward to your emails for new ideas to use my Cantonese ingredients which for the most part,I have already. Pout the cooking oil into a frying pan over medium heat and sear the pork cubes until they are brown. 1/2 tsp Five spice powder. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Continue doing that until the meat is fork-tender and the sauce is thickened enough to coat the pork. Apr 5, 2016 - Cantonese Roast Pork Belly, or siu yuk, can be found in many Chinatown restaurant windows, but with our recipe, you can make it at home! in Cantonese! Try using marbled or slightly fatty pieces of the pork and set aside the lean pieces (I often trim off thick lean pieces from the whole pork belly) for stir frying (where you cut them thinner or julienne and velvet them before stir frying). The instructions are also really easy to follow. 1/4 tsp White pepper. I had to strained the pork and sauce from the oil…did I do something wrong? It doesn’t seem like it would matter in this application. Heat the oil in a wok over low heat and add the rock sugar. Cantonese-Style Braised Pork Belly With ... - The Spruce Eats Over low heat, add oil and sugar to your wok. (FYI – We called this soup “Sey Mae” – four flavors – when I was a child but since then I’ve learned that that ‘s impolite! Stir and ensure the pork belly strips are coated well … So for most of our home-cooked meals these days, we try to stay pretty healthy–lots of veggies. Arrowhead is available now in Asian markets, and you better get there fast if you want to give them a try! Take the pork out of the pot, rinse, and set aside. In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. 1 3 lb slab Pork belly. Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year’s favorite. Drain, rinse, and set aside. You can see how the sauce turned into a rich color after it has been stewed and the liquid has been reduced. Start by cutting your pork belly into 3/4-inch thick pieces. Hi Willow, make it without the dark soy sauce :-). 1 tsp Sugar. Just trim off the top and bottom, and peel the outer skin. Hi Ed, don’t have to have the skin on, it’s not as important. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. For entertaining, get one of these clay or earthen pots to serve your Shanghai Style Braised pork Belly (hong shao rou). Thank you. Wash the pork belly. It is also amazing served with plain … Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating. Stir constantly until the sauce is reduced to a gravy-like state. If using potatoes, you're going to want to cut them into 1 1/2-inch chunks, but don't cut them just yet (they take less time to cook than the arrowhead). Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Today let’s make Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe). That’s right, just SIX ingredients. That said, the pork was still fork tender and the arrowroot cooked. It’s almost like it’s more medicine th… Over low heat, add the oil and sugar to your wok. I say season ,because in Vancouver Canada,the arrowhead is only available about for about 3 weeks. 2 tsp Salt. This Cantonese style braised pork belly is one of Bill’s absolute favorites or all pork belly recipes—it’s somewhat similar to our Red Cooked Pork recipe, but it gets an extra dimension of flavor from the addition of fermented bean curd (as is usually the case with these things, it tastes better than it sounds) and the unique flavor of the arrowhead root. Kong Tau Yew Bak (Braised Pork in Soy Sauce) actually tastes even better the next day. Then bring a pot of water to a boil. Did your fried tofu with black bean,the radish and the taro steamed cakes too. However, next time I iwould cut the arrowroot into quarters. The dish’s name captures its key ingredients: pig trotters and pork knuckles (the pig’s foot and the portion of the leg that attaches to the foot, with the skin), ginger and vinegar. I did increase the amount of ingredients by 1.5X because I needed to cook 18 ounces of pork. I thought it should turn tender? Braised Pork Belly Cantonese Style. Continue doing that until the meat is fork-tender and the sauce is thickened enough to coat the pork. 8 ingredients. 8 ingredients. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Baking & Spices. Heat up the wok, put the pork skin side down to dry fry the skin until … Immediately drop each peeled root into a bowl of cold water to prevent oxidation. I also might it with the other type of bean paste my father used in his Cantonese style pork trollers recipe (nam yu). Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Peel the arrowhead roots. Peel the arrowhead roots. Hi Yvonne, here is our instant pot pork belly recipe. All the more reason why we also have it in our Chinese New Year recipe list for 2016 and in our Chinese New Year Recipe Planner archive! Continue cook for 3 minutes after boiling. It’s just that the pork belly you bought is on the fatty side. You are in Shanghai, my hometown! Prep Time: 10 minutes Marinate Time: Overnight Cook Time: 80 minutes Serves 4. It calls for 2 bottles of vinegar (yes you read that right) and a whopping one POUND of ginger. Serve with lots of rice and a vegetable, like stir-fried greens or broccoli. It’s a perfect addition for any holiday meals! Thank you for this recipe! Hi Stephen, here is a braising dish recipe that uses taro: https://thewoksoflife.com/braised-pork-ribs-taro/. Let’s deal with the pork. Tap here to receive our FREE top 25 recipe book! Turn the heat back down to low and add Shaoxing cooking wine, regular soy sauce, dark soy sauce, and water. As the liquid evaporates, add more water 1 cup at a time and replace the lid. Looking for more authentic recipes? Finally at the end of cooking,he added a couple stalks of chopped green onion as eye candy and subtle fragrance. It’s love by Hakka, Cantonese and Teochew Family, we remember that our mom always will prepare a super huge pot of Steamed Pork Belly with preserved Mustard Green and served us hot porridge or noodle to enjoy the amazing savoury. In a … 1/2 cup Sea salt, coarse. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. You can read more about fermented bean curd in our ingredient post since we explain everything there is to know about the different types! Use it as a reference on taro’s prep and cooking time. The cooking method is not the same between the two, but they are both very good. As we mentioned in our Chinese New Year Menu post (2015), Braised Pork Belly with Arrowhead Root or cí gū mèn nan ròu in Mandarin 慈菇焖腩肉 (the dish’s name really rolls off the tongue, doesn’t it?) Sounds too much like “Are you dead yet? Braised pork belly is a dish embraced by most Asians. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. I have tried similar methods but the lean meat tunes very tough. is a must-have dish in our house for Chinese New Year. Check the pot every 5-10 minutes. Let it melt slowly and then add the fermented bean curd/liquid. The secret ingredient is rock sugar, which gives the pork a delicious glaze coating. Thank you so much for your high praise :-). This gets rid of impurities and starts the cooking process. is it ok to skip this or sub it with just regular soy sauce? Stir for a minute. Recipe by The Woks of Life. I think what you are referring to as “arrowroot” is actually “arrowhead root.” They’re similar in name only. I want to add 3 hints. And then, it’s time to eat! Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet). It also often includes hard-boiled eggs. Baking & … Judy is the mom of The Woks of Life family. Cantonese Style Braised Pork Belly with Arrowhead Root (慈菇焖腩肉) is a traditional dish often served at Chinese New Year. (with 1 tablespoon of the liquid from the jar; you might see it labeled as “bean cheese"). “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. When you’re ready to cook, take the roots out of the bowl of water and cut each in half. If the pork is fork tender, but there’s still a lot of visible liquid, uncover the wok and turn up the heat to medium high. Cutting them larger means they’ll take a little longer to cook, but it’s symbolic of wealth and prosperity for the new year. Thank you! I, too, look forward to Chinese New Year when “see goo” (cooked with “lop yuk” and chinese celery) becomes available. I followed the recipe but cut down the water to just 2 cups because I finished it in the pressure cooker for 20 minutes because I started the dish too late to wait over an hour. Remove to a plate and repeat with the remaining pieces of pork. There are no small amounts in this recipe. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Hi Stephen, arrowroot is usually available around CNY, you can use taro root instead, just know that you have to pan-fry the taro pieces (or they will likely to fall apart) and add it much later since they usually only takes 15 to 20 minutes to cook through. Melt the sugar slightly and add the pork. What difference would it make to use skinless pork belly? Some of the more well-known variations include the addition of squid (sounds odd, but boy, is it tasty), hard boiled eggs, and tofu knots (one of Sarah’s favorites. This site uses Akismet to reduce spam. Cut the pork belly into 3/4 inch thick pieces. Recipe by The Woks of Life. Condiments. We buy this brand in a clay pot: You can also get this red bean curd in regular jars: Cut pork belly into large (0.75” x 1.5”) chunks. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating. Must it be skin-on pork belly? Surprisingly easy remarkably good. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. You may have to adjust the cooking time accordingly. Hi Julie, there are some parts of the pork that can be lean and tough regardless of what you do with it. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China. I guess you can, Chloe, but it’s not the same :-). No, Brie, you did not do anything wrong. Condiments. 7 ingredients. BTW, sounds like you can afford to use at least 1/2 cup less water next time. Hi can you put this in the instant pot? Secondly,he partly smashed about 6 arrowheads.This will thicken the liquid cooking sauce,he always added enough liquid to make the dish like a thick stew which you can laddle over a bowl of steaming hot white rice..so good! But Shanghai-Style Braised Pork Belly (hong shao rou) is an exception! Transfer the pork … Discard rest of the blanching mixture. Braised Pork Belly with Arrowhead is super easy to make with only 8 ingredients! It’s ready to serve on your Lunar New Year dinner table! This arrowhead dish is almost exactly as my Dad did it. Learn how your comment data is processed. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Keep up the terrific work! If the braised pork belly is fork tender, but there’s still a lot of visible liquid, uncover the wok and turn up the heat to medium high. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Much easier than Char Sui, Hahaha..I won’t tell Bill what you said :-). We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. Considering the fact that we ended up with two daughters, I’m not so sure how reliable that advice really was. Stir constantly until the sauce is reduced to a gravy-like state. Now if these pictures don’t leave you wanting to make this Cantonese style braised pork belly recipe, then maybe a easy roast pork belly is what you need. Crazy, right? You guys are awesome! TheWoksofLife.com is written and produced for informational purposes only. If using potatoes, cut them into chunks and stir them in after the pork has cooked for about 45 minutes. If using potatoes, you’re going to want to cut them into 1 1/2-inch chunks, but don’t cut them just yet (they take less time to cook than the arrowhead root). Add enough cold water to just … Steamed Pork Belly with preserved Mustard Green is also known as Mei Cai Kou Rou, 梅菜扣肉. See my mother’s recipe for Hongshao Rou for this variation). Third time I’ve made this and it’s absolutely perfect! Raise the … I’m looking forward to trying the “Ching Bow Leung” as soon as I round up all the ingredients.