If you want a generous dish that balances sweet, salty and aromatic, this Hong Shao Rou (红烧肉) is it. Pork belly cooks slowly until it takes up soy, spice and citrus. This version goes deeper with fish sauce and cardamom, and orange peel for a flash of freshness.
Pairing
This dish sits with our red from Jaén, robust and fruity. Jaén Tinta brings red fruit and spice to the umami and caramel of the Hong Shao Rou. Its acidity keeps the dish fresh, and the soft tannins make the glass and the plate agree.</p>
Ingredientes (Para 4 personas)
- 800g pork belly, cut into large cubes
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons sugar (brown is better)
- 3 vainas de cardamomo, trituradas
- 1 teaspoon black peppercorns, crushed
- Peel of 1 orange, cut into wide strips
- 1 thumb of ginger, sliced
- 2-3 cebollinos, picados para decorar
- Steamed jasmine rice, to serve
Instrucciones
Step 1: Blanch the pork belly
Start by blanching the pork belly to lift impurities. Bring a large pot of water to the boil and lower in the cubes. Boil for about 5 minutes, skimming the foam. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Caramelise the belly with sugar
In a large heavy pan or a wok over a medium heat, add the drained belly. When it starts to render and spit, sprinkle the sugar straight onto the meat. Stir gently so every piece is coated as the sugar melts and caramelises into a gold glaze. That glaze is the sweet base of the dish.
Step 3: Add the aromatics and sauces
Once the belly is caramelised, add the fish sauce, soy sauce and dark soy, turning the meat so it is coated. Then add the cardamom, crushed black pepper, ginger slices and orange peel. Those aromatics go into the pork as it cooks.
Step 4: Simmer the pork belly
Add just enough water to barely cover the belly and bring it to a simmer. Lower to medium-low, cover, and cook for about 1.5 hours. Stir now and then, and add water if it dries. The sauce reduces and thickens, and the belly turns very tender.
Step 5: Finish and garnish
When the belly is tender and the sauce is glossy, finish it. Take out the orange peel and the ginger. Taste, and add a little more soy or sugar if you want. The peel should have left a quiet brightness against the rich meat.
Paso 6: Servir con Arroz
Serve the belly over steamed jasmine rice and spoon on a little extra sauce. Fragrant spice, caramelised pork and bright citrus meet. Finish with chopped chives for colour and a cut of freshness.
Enjoy.
