Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns)

Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns)

Equipment

• Sharp chef’s knife

• Cutting board

• Large pot or Dutch oven

• Small saucepan

• Wooden spoon or spatula

• Steamer basket or bamboo steamer

• Mixing bowl

• Measuring cups and spoons

Ingredients

For the Pork Belly (Hong Shao Rou)

• 500g pork belly, skin-on, cut into 2–3 cm cubes

• 2 tbsp vegetable oil

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp Shaoxing wine (or dry sherry)

• 2 tbsp rock sugar (or granulated sugar)

• 1 cup water (or just enough to cover pork halfway)

• 3–4 slices fresh ginger

• 3–4 garlic cloves, smashed

• 2–3 star anise

• 1 small cinnamon stick

• 1 green onion, cut into 2-inch sections

For the Steamed Lotus Leaf Buns (He Ye Bao)

• 200g all-purpose flour

• 1/2 tsp instant yeast

• 1 tbsp sugar

• 100 ml warm water

• 1/2 tsp vegetable oil

• Lotus leaves, soaked in warm water until pliable

Optional Garnish

• Sliced green onions

• Pickled vegetables

Preparation

Pork Belly

1. Blanch Pork: Boil a small pot of water. Add pork belly cubes and blanch for 2–3 minutes to remove impurities. Drain and rinse.

2. Caramelize Sugar: In a large pot or Dutch oven, heat vegetable oil and rock sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber caramel.

3. Sear Pork: Add pork belly cubes to the caramel. Stir to coat evenly.

4. Add Aromatics: Add ginger, garlic, star anise, cinnamon, and green onion. Stir for 1–2 minutes.

5. Deglaze & Braise: Pour in Shaoxing wine, light soy sauce, dark soy sauce, and enough water to cover half of the pork. Bring to a boil.

6. Simmer: Reduce heat to low, cover, and simmer for 1–1.5 hours until pork is tender and sauce is thickened. Occasionally turn the pork for even glazing.

Steamed Lotus Leaf Buns (He Ye Bao)

1. Make Dough: In a bowl, mix flour, yeast, sugar, warm water, and oil. Knead until smooth (~8–10 min).

2. First Proof: Cover with a damp cloth and let dough rise for 1 hour or until doubled.

3. Shape Buns: Divide dough into 6–8 pieces. Roll each piece flat, place a spoonful of pork with sauce in the center, fold, and wrap like a bao. Wrap each bun in a softened lotus leaf.

4. Steam Buns: Steam buns over boiling water for 15–20 minutes. Remove carefully and serve warm.

Cooking Times

• Prep Time: 30 minutes (pork and dough preparation)

• Cooking Time: 1.5–2 hours (braising + steaming)

• Total Time: ~2–2.5 hours

Nutritional Information (Per Bun with Pork Filling, Approx.)

• Calories: 420 kcal

• Protein: 15g

• Fat: 28g

• Carbohydrates: 28g

• Fiber: 1.5g

• Sugar: 6g

• Sodium: 850 mg

Note: Values vary based on portion size, exact pork fat content, and sugar used.