Hong Shao Rou 紅燒肉 - Andong

Hong Shao Rou​ 紅燒肉 (Andong)

Lyrics 🎵

Woke up this morning

Found myself craving

Some hongshaorou, hongshaorou, hongshaorou

So warm and tender

So rich and fragrant

A classic Chinese red braised pork

Blanch your pork belly

Sculpt into pieces 

Oh hongshaorou, hongshaorou, hongshaorou

Now blanch one more time

To nail the texture

And let it rest until it’s cold

Fried aromatics

The smell of heaven 

Oh hongshaorou, hongshaorou, hongshaorou

Return the belly

Cover with water

Sugar and sauces

Oh so fine

Bring to a simmer

For one full hour

Oh hongshaorou, hongshaorou, it takes time

Reduce the liquid

Until it’s creamy

And say nihao 

To hongshaorou

So warm and tender

So rich and fragrant

A classic Chinese red braised pork

 Red Braised Pork Belly Recipe, serves 2-4 🥩 

700g pork belly (high welfare if you can 🐷❤️)

3 Tbsp vegetable oil

5 stalks spring onion

10 slices of ginger

4 cloves of garlic, crushed

2 pieces star anise

1 Tbsp Sichuan peppercorns

3 dried chilis

1 pod black cardamom

1 stick of cinnamon

3 walnut sized chunks of Chinese rock sugar, crushed (or 3 Tbsp dark brown sugar)

3 Tbsp Chinese cooking wine (Shaoxing if you can)

2 Tbsp light soy sauce

2 Tbsp dark soy sauce

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