Braised Pork Belly Recipe – Hong Shao Rou (红烧肉)
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Today, we are making Hong Shao Rou (红烧肉). Rou means meat; in this recipe, it often refers to pork belly. Hong Shao means red braise. It is a Chinese …
link for the cleaver please
looks amazing
No tienes ni idea de cocinar
Looks great must try
She is one of the best cooks/chefs, i have ever seen……….Just so pure and easy to follow……….sadly here in the U.S…..we cannot get great food like this…….smh
There's a similar Vietnamese recipe, but we use eggs too.
Otherwise known as "humba" here in the Philippines.
Love this recipe but it close to impossible to find the open-fire-clay-pot, only clay pots for an oven. Bought some pots already but they crack on open fire.
Good
Instead of caramelising the sugar – I'd just add some Galaxy chocolate .
That looks so delicious, thanks for sharing all your tips for making it turn out it’s best. I look forward to trying this.
is there a link on how to make you my wife
This was so interesting to watch. Nice recipe. Im making this soon. 😍
Compensating for asymmetric shrinkage? Blanching with the the trimmings? Oh my god SUBSCRIBED!
Thank you. Great tips. I'm heading into the kitchen, right now!
The dish looks bussin
Looks delicious sis♥️
i want to marry you…
You’re a good teacher. Subscribing.
Oh my god, that looks so jiggly and divine! (/*0*)/
Our local store carries pork belly. Been looking into making my own bacon. Thank you for giving me another use! I'll be trying this one soon!
My hubby and I are leaving Fl and moving North to a much colder state. I'm so looking forward to making this during the Winter months.
Looks wonderful! I have learned so much from you! Thank you!
You explain the steps and techniques really well
🐖😋😋😋😋😋 I love Chinese ❤️ watching from Manipur, India
Can I visit you when you are cooking hahaha look soooooo delicious!
Great recipe, I remember when my mum used to do the same although the pork belly was cut smaller. I think this was supposed to be Mao's favourite dish. Where did you get the dutch oven?
Hi Everyoneeeeee. 🙂
just dont dish that has a SWEET IN IT ! I MAKE KINDA LIKE THIS BUT NO SGAR
Is your wok teflon or other coated? I hate those coated thingies. Just asking.
One of my favourite things about you, is that you share your shortcomings – you over- reduced the sauce. By sharing that, it makes you a better teacher, and us – better students. You’re the best! 🤓👍❤️
I'm a huge fan of your channel! You make chinese cuisine less scary and mysterious. It's been especially useful during early covid times when all the restaurants were closed. Can you make a video for braised pork belly and taro?
Lightly crush like a ninja 😜
This looks amazing! Can you link the clay pot that you use?
I don’t have a clay pot, would this work just as well in a Slow Cooker?
Looks good. Is it ok to use green pepper for aromatic in this recipe.
Thanks – this dish looks so yummy and I happen to have pork belly in the freezer. Will try this weekend!
👍👏
Yikes, the plate doesn't work. It bounce back up
看得我流口水😂
20 years ago Americans were to told to eat a low fat diet, now pork belly is available at many restaurants, so should I stay away from this if my heart has problems?
I followed the recipe step by step. 20 minutes later the meat burned out and I almost die because the air contamination. The water just ran out when I putted more than her. Maybe my high temperatura is way more than her
Thank you for sharing this delicious mouth watering dish. I did trying it with pork belly and chicken thighs it was super delicious:)
I tried this today. Lovely recipe. Delicious outcome. Thank you.
This made me so hungry. I like your channel. Very detailed and not confusing.
Hi, I tried it. It tastes good for most part, but I did encounter a slight bitter taste is 1 or 2 pieces of the pork. Any suggestions to get rid of that..??
Thanks
Thank you very yummch🤤🤤🤤