Comments on: Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version https://redhousespice.com/red-cooked-pork-belly/ Chinese Recipe Central Mon, 09 Jun 2025 19:24:16 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-83007 Mon, 09 Jun 2025 19:24:16 +0000 https://redhousespice.com/?p=1042#comment-83007 In reply to Hsien Hui.

You can skip bay leaves if they’re unavailable. Happy cooking!

]]>
By: Hsien Hui https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-82986 Mon, 09 Jun 2025 14:20:03 +0000 https://redhousespice.com/?p=1042#comment-82986 is there a substitute for bay leaves?

]]>
By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-79831 Wed, 23 Apr 2025 07:50:32 +0000 https://redhousespice.com/?p=1042#comment-79831 In reply to Krysalis carrington.

So glad you loved it, Krysalis! I know it’s not easy finding the right ingredients – thanks for making the effort and sharing!

]]>
By: Krysalis carrington https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-79267 Wed, 16 Apr 2025 03:59:36 +0000 https://redhousespice.com/?p=1042#comment-79267 5 stars
I’m in LOVE with recipe!!!! So worth the wait from Amazon (I had to order the cooking wine). For an Asian living so far away from an Asian community (I live in a rural area and the closet Asian store is over 100 miles away), it’s quite difficult to get the “Right” ingredients, the local grocery stores Asian cooking wine
is “Aji-Mirin” ugh… Thank you so much!

]]>
By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-78418 Fri, 04 Apr 2025 14:05:45 +0000 https://redhousespice.com/?p=1042#comment-78418 In reply to Erin McGee.

Thanks for giving the recipe another go, and I’m glad it was still tasty! When pork belly renders too much fat, it can definitely feel a bit much! Next time, you might try using a leaner cut of pork belly with more meat and less fat. Also, be sure not to overcook it—just simmer until it’s tender to avoid extra fat melting out. Skimming off some fat during cooking can help, or if you have time, chill the dish after cooking so you can easily remove the solidified fat before reheating. That way, you’ll still get all the rich flavor without the heaviness. Hope this helps!

]]>
By: Erin McGee https://redhousespice.com/red-cooked-pork-belly/comment-page-10/#comment-76892 Fri, 14 Mar 2025 16:13:31 +0000 https://redhousespice.com/?p=1042#comment-76892 Hi Wei! Long time reader, first time commenter.

I tried this recipe for the second time (first time was 5/5!) but this time in the final step, the liquid didn’t reduce to a nice sticky sauce — there was just a thick layer of oil/fat.

How could I avoid that next time? It was still super tasty but the oiliness was next level, I have a stomach ache 🤣

]]>
By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-9/#comment-76780 Thu, 13 Mar 2025 06:58:36 +0000 https://redhousespice.com/?p=1042#comment-76780 In reply to Mick O ‘Connor.

Great substitutions! The balance of dark and light soy really makes a difference. Glad you enjoyed the flavor and thanks for sharing your cooking experience!

]]>
By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-9/#comment-76776 Thu, 13 Mar 2025 06:52:12 +0000 https://redhousespice.com/?p=1042#comment-76776 In reply to Roseena.

Glad it turned out amazing, Roseena! Great to know it works well even with simple ingredients. Hope your guests will enjoy it too.

]]>
By: Wei Guo https://redhousespice.com/red-cooked-pork-belly/comment-page-9/#comment-76772 Thu, 13 Mar 2025 06:44:20 +0000 https://redhousespice.com/?p=1042#comment-76772 In reply to Jeff.

Wow, that sounds amazing! Letting the pork simmer longer was a great call. Honored that it brought back memories of Hong Kong—thanks for sharing your experience, Jeff!

]]>
By: Jeff https://redhousespice.com/red-cooked-pork-belly/comment-page-9/#comment-76307 Thu, 06 Mar 2025 06:21:11 +0000 https://redhousespice.com/?p=1042#comment-76307 5 stars
Wow. All that I can say is wow. To be honest I cooked this tonight with chunks of pork stew meat, with skin and fat.. I let it simmer a little bit longer to let the tough meat get tender, but wow. I have only tasted something like this once before in my life, and it was in Hong Kong many, many years ago.. Thank you again for sharing your recipe.

]]>