Many people love braised pork belly (Hong Shao Rou) but fail at home — it turns black or bitter! Today, I’m sharing my 80 years of cooking experience to teach you the secret to perfect braised pork — rich but not greasy, bright red, tender, and incredibly flavorful! 🥢✨
✨ Recipe Key Points:
✔️ Soak pork belly to remove impurities
✔️ Render fat slowly for rich but clean flavor
✔️ Melt rock sugar gently for glossy, bright color
✔️ Add beer for extra fragrance and tenderness
✔️ Slow-cook to perfection, sauce thick and shiny
This is better than restaurant pork belly! 🍖🔥
Perfect for Chinese New Year, family feasts, or whenever you crave real comfort food.
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