Chinese Braised Pork Belly

Chinese Style Pork Belly, also known as “Hong Shao Rou,” is a classic dish steeped in the rich culinary traditions of Shanghai. This dish, with its succulent flavours and tender texture, dates back to the Qing Dynasty and is believed to have been a favourite of Kangxi Emperor, adding to its regal allure. Over the centuries, it has evolved, embodying the perfect balance of sweetness and savoury notes, a hallmark of Shanghai’s cuisine.

Ingredients

•   350g Pork Belly - we used Primrose Herd Belly Pork Squares
•   2 tbsp Oil
•   1 tbsp Sugar
•   3 tbsp Shaoxing Wine: A traditional Chinese wine, adding depth and aroma.
•   1 tbsp Soy Sauce
•   1/2 tbsp Dark Soy Sauce
•   2 cups Water
•   Optional: Sesame Seeds for garnish

Cooking Instructions

1.  Prepare the Pork Belly: Cut into 1-inch pieces to ensure even cooking and absorption of flavours.
2.  Blanching: Boil the pork belly briefly in water, then rinse. This step is crucial for removing impurities, ensuring a cleaner taste.
3.  Caramelising: Heat oil in a pan, dissolve sugar into it. This step imparts a rich, caramel-like flavour and colour to the pork.
4.  Frying the Pork: Add pork belly to the caramelized sugar, frying until it takes on a light golden colour.
5.  Braising: Incorporate Shaoxing wine, soy sauce, dark soy sauce, and water. Cover and simmer on low-medium heat for 45-55 minutes. This slow cooking method is key to achieving the signature tenderness.
6.  Reduction: Uncover and reduce the sauce to your preference, intensifying the flavours.
7.  Serving: Optionally garnish with sesame seeds for an added textural contrast.

What to Serve with Chinese Braised Pork Belly?

Here is an sample menu for a Chinese Dinner Party featuring Chinese Braised Pork Belly:

Starter:

• Egg Drop Soup: A simple and light soup to start the meal. It’s easy to make and offers a gentle introduction to the flavours to come.

Egg drop soup is a classic, easy-to-make Chinese dish. Begin by bringing chicken or vegetable broth to a simmer in a pot. Add a dash of soy sauce, a pinch of white pepper, and a chopped ginger for flavour. In a separate bowl, beat a couple of eggs. Once the broth is simmering, slowly pour the beaten eggs into the broth while stirring gently in one direction. The eggs will cook instantly, creating delicate, silken strands in the soup. For an extra touch, add chopped green onions or a sprinkle of sesame oil for added flavour. Serve hot as a comforting starter. This simple yet elegant soup is not only quick to prepare but also a delightful beginning to any meal.

Main Course:

• Chinese Braised Pork Belly (Hong Shao Rou): The star of the show, served as the main dish.
• Steamed White Rice: Plain steamed rice is perfect for complementing the rich flavours of the pork belly and absorbing the sauce.
• Bok Choy in Oyster Sauce and Garlic : A simple dish of stir-fry bok choy, seasoned with a bit of garlic and oyster sauce, to add a fresh and healthy element to the meal.

Stir-fried Bok Choy in oyster sauce and garlic is an excellent side dish that pairs beautifully with Chinese Braised Pork Belly. To prepare it, first clean and chop the bok choy into even sections. Create a sauce by combining oyster sauce, a bit of soy sauce, and a teaspoon of sugar in a small bowl for a balanced flavour profile. Heat a wok or large frying pan over medium-high heat, then add vegetable oil. Once the oil is hot, add finely minced garlic and stir briefly until it’s aromatic but not burnt. Add the bok choy to the pan, stir-frying it until the leaves wilt slightly and the stems are tender yet crisp. Next, pour in the prepared oyster sauce mixture, ensuring the bok choy is well coated, and stir-fry for a couple more minutes. A splash of sesame oil can be added at the end for an extra layer of flavour. This dish, with its garlicky and savoury notes, makes an ideal accompaniment to the rich and flavourful Chinese Braised Pork Belly, offering a delightful contrast in both flavour and texture.

Dessert:

• Fresh Fruit: Serve a platter of fresh, seasonal fruit to cleanse the palate and provide a light and refreshing end to the meal.

Beverage:

• Jasmine Tea: Offer jasmine tea throughout the meal, as it pairs well with Chinese cuisine and aids digestion.

This menu keeps preparation relatively straightforward while still offering a well-rounded and satisfying meal.

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FAQ’s

Why is Braised Pork Belly Tough?

Braised pork belly can turn out tough for a few reasons, often related to the cooking method or the nature of the pork belly itself. Here are some common factors:

1. Not Cooking Long Enough: Pork belly is a fatty cut with tough connective tissues. Braising is a slow cooking method that gently breaks down these tissues over time, transforming them into gelatin through the combination of low heat and moisture. If the pork belly is still tough, it likely hasn’t been cooked long enough for these tissues to fully break down.
2. Cooking Temperature Too High: While braising involves cooking at a lower temperature, if the heat is too high, it can cause the proteins in the pork to seize up and tighten, making the meat tough rather than tender.
3. Inadequate Moisture: Braising requires enough liquid to create steam and maintain a moist environment for the pork belly. If there’s not enough liquid, or if the cooking vessel is improperly covered, the meat can dry out and become tough.
4. Quality of Meat: The quality and cut of the pork belly can also affect the outcome. A piece of meat with a good balance of fat and meat tends to be more tender and flavorful after braising. Meat that’s too lean doesn’t have enough fat to melt into the meat, which can result in a tougher texture.

To ensure tender braised pork belly, cook it slowly at a low temperature, ensure there’s enough braising liquid, and choose a cut with a good amount of fat. Also, be patient and allow it to cook until it reaches the desired tenderness.