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YOOXICMAN's Authentic Shanghai-style Hongsook | 모두의 레시피

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YOOXICMAN

YOOXICMAN's Authentic Shanghai-style Hongsook

Name: YOOXICMAN's Authentic Shanghai-style Hongsook
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Pork belly (three-layer pork belly) 2kg; Ginger 1 piece; Green onion 1 bunch (white root part only); Yellow wine (or soju) 1 cup; Premium soy sauce 1/2 cup; Nuodou (black bean oil) 1/3 cup; Ice sugar (or regular sugar) 1/2 cup; Yellow sugar 3 tablespoons

A traditional Shanghai-style braised pork belly with deep umami flavor from soy sauce and nuodou, without any spices

🙋 Recommended for

⭐ Those seeking a special meat dish with a texture similar to Dongpa Yook, tender yet satisfyingly chewy
⭐ Home cooks who want to recreate high-end Chinese dishes using simple ingredients

90 min Difficulty Normal Meat & mains

Main ingredients 🥩

Pork bellyGingerGreen onionYellow winePremium soy sauceNuodou (black bean paste)Ice sugarYellow sugar

Tags 🏷️

Pork belly Chinese cuisine Sweet and savory

Source: YouTubeYOOXICMAN

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

Pork belly (three-layer pork belly) 2kg
Ginger 1 piece
Green onion 1 bunch (white root part only)

Shop ingredients on Coupang(Ad)

Pork belly Ginger Green onion Yellow wine Premium soy sauce Nuodou (black bean paste)Ice sugar Yellow sugar

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Yellow wine (or soju) 1 cup

Premium soy sauce 1/2 cup

Nuodou (black bean oil) 1/3 cup

Ice sugar (or regular sugar) 1/2 cup

Yellow sugar 3 tablespoons

Recipe 🍳

Scorch the skin side of the pork belly using a pan or torch to remove fine hairs and shrink the skin.
Soak the scalded meat in cold water for 30 minutes to draw out blood, then scrape off impurities with a knife.
Cut the blood-free meat into 3–4cm cubes.
Slice ginger thinly, and roughly chop only the fragrant white root portion of the green onion.
Sear the pork on all four sides except the skin side in a hot pan until golden brown, achieving a Maillard reaction.
Discard all the accumulated oil in the pan, then add the seared pork, prepared ginger, and green onion, and stir-fry lightly.
Add yellow wine, premium soy sauce, nuodou, ice sugar, and yellow sugar, and stir-fry slowly until the sauce coats the meat and turns a deep reddish-brown color.
Pour in enough water to barely cover the meat halfway, cover the pot, and simmer gently for 1 hour.

Scorch the pork belly skin, soak in cold water for 30 minutes to remove impurities, then cut into cubes.
Sear the sides of the pork in a pan to create a Maillard reaction, then discard the excess oil.
Add ginger, green onion, yellow wine, soy sauce, and sugar mix, stir-fry, then add water and braise gently for 1 hour.

Cooking tips 💡

For the signature dark red hue and rich flavor of Hongsook, Chinese black soybean paste (nuodou or nodouyu) is essential.
Do not hesitate to discard the oil produced during the initial searing—it ensures a clean, non-greasy taste.
If ice sugar is unavailable, regular sugar can be substituted, but using ice sugar results in a shinier finish and a more delicate sweetness.

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