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Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)

Posted by J1 
J1
Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 12:11AM
I was going to follow Rick Stein's red braised pork recipe [www.lifestylefood.com.au] but am having second thoughts about the light and dark soy sauces. Seems the dark one is mostly colouring and more salt (unless I find a better made one somewhere....). So I'm thinking of going with Sileni Estate's recipe instead, which I feel happier about (just good old 1/4 cup soy sauce....). I could still put (Chinese yellow) rock sugar in instead of Sileni's white sugar. [www.sileni.co.nz]

Have you made this dish? What did you do about the soy sauce? What recipe did you use or what recipe would you be happy to use? Any thoughts on using (Japanese.....) tamari soy sauce in this dish? What's your opinion on the Chinese light and dark soy sauces? Thanks!



Edited 1 time(s). Last edit at 05/11/2017 12:12AM by J1.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 02:18AM
Dark soy sauce is sweeter, light soy sauce is saltier. For red-braised pork I wouldn't worry too much about whether you use light or dark, it's more important to use a good quality brand. Pearl River Bridge is well regarded.

Lately I've been using Megachef soy sauce whenever either light or dark is called for, as it is halfway between to two, is naturally fermented, gluten-free and very good quality.

If you have time you could look up taste reviews - try Andrea Nugyen's site called Viet World - or just google for soy sauce tastings. Then it's a matter of what is available.

Tamari would be fine I think.
J1
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 03:08AM
Thanks TPANDAV, most helpful. I can access Megachef products easily (I have their oyster sauce) so will buy a bottle of their soy sauce I think and do a taste test between that and the tamari and go from there.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 04:17AM
The other thing that strikes me is that I have always found Rick Stein's Asian recipes totally delicious and well thought out. I'd trust him over most other European food writers.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 06:00PM
If you decide that you like red-braised meat and will be cooking it many times then I suggest that you start a masterstock, which will improve over time and is very convenient. I started one about ten years ago and I use it for pork, duck and chicken. I strain and freeze it after each use.

If you want more detail let me know.
J1
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
May 11, 2017 08:44PM
Thanks TPANDAV. I agree about Rick Stein - I've watched some of his Taste of .... (Shanghai, India) TV programmes and he goes to the source of the recipes, writes notes as he watches them cook in the kitchens, attempts a version of it himself, etc, and seems to care about authenticity and not taking too many shortcuts, etc.

We like pork belly and have cooked it quite a lot of different ways so this is one more way to try. When I was looking for info on light and dark soy sauces, I did a Foodlovers forum search and one of the things that came up was your previous mention of your master stock, which was interesting. I'll get back to you on it if we do decide red-braised meat is to be a regular in our kitchen. Thanks again.
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