Probably The Best Hung Shao Rou Recipe
Hung Shao Rou, in another word, braised pork belly, this time I am bringing you all a all time favorite recipe to celebrate this upcoming Chinese New Year of 2017. As you all know, there is plenty of Hung Shao Rou recipe out there and after years of test and trial, here I present to you, the best Hung Shao Rou you will ever know! Cook yourself this amazing Hung Shao Rou recipe to spice up your reunion dinner!
Lead Time: 2 hours (45 minutes preparations)
- 800g of pork belly
- 200g of ginger
- 100g of shallot
- 100g of garlic
- 1 stem of spring onion
- 1 handful dried chili
- 1 tbs soy sauce
- 1 tbs fish sauce
- 2 chunk of honey rock sugar
- 4 tbs oyster sauce
- Bring 1.5 liters to boil in a pot.
- Blanch pork belly for 5 minutes with 50g of crush ginger.
- Remove pork belly from pot.
- Soak pork belly into cold bath of tap water until can handle with your hands.
- Transfer pork belly to a chopping board.
- Cut pork belly into cube bite size.
- Put into a container and set aside.
- Clean and slice ginger, shallot and garlic.
- Put them separately in container.
- Clean spring onion and cut into 4 inches length and put aside.
- Wash dried chili under tap water to remove dust.
- Preheat pan with cooking oil.
- Add in blanched pork belly and sliced ginger.
- Over high heat, pan fry pork belly to crispy edges.
- Turn off heat, make space in the middle of your pan.
- Add in shallot and garlic.
- Fry shallot and garlic to aromatic over medium heat.
- Switch to high heat and pour in soy sauce.
- Give it a few toss and then add water.
- Add sufficient water until all the pork belly are well covered.
- Add fish sauce, honey rock sugar, oyster sauce, dried chili and spring onion.
- Bring to a boil and keep covered.
- Cook on high heat for 15 minutes. Occasionally, do remove cover to toss the bottom of the pan to prevent burn.
- Then switch to medium heat for another 15 minutes.
- Remove from heat and serve on a plate.
- If it is still watery, continue cooking over medium heat until thicken.
- Pig skin contain high amount of collagen which thicken the gravy. Hence no thickening agent is needed.
- It is important to keep covered during the last 30 minutes of cooking to soften the pork belly. Otherwise, longer cooking time are required.
- The fats layer of pork belly that are not over cooked will deliver a chewy and crunchy sensation to your taste bud.