# 快过年了，五花肉就这样做，一次秘制3斤，香而不腻，解馋！

Source: https://www.youtube.com/watch?v=jfnGsG0z9Ug
Recap page: https://rapidrecap.app/video/jfnGsG0z9Ug
Generated: 2026-01-22T08:05:47.091+00:00

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## Quick Overview

The video provides a detailed tutorial on making braised pork belly (Hong Shao Rou) using a clay pot method, emphasizing pre-treatment steps like blanching and marinating to ensure the final dish is fragrant, non-greasy, tender, and flavorful by incorporating soy products and quail eggs.

**Key Points:**
- The recipe starts with 3 jin (approx. 1.5 kg) of pork belly, which is first cut into 10cm segments and then thinly sliced after being partially frozen for one hour to aid cutting.
- The pork is blanched in cold water with ginger and scallions, then simmered for ten minutes over medium heat to remove excess grease, after which the scum is skimmed off and the pork is rinsed with cold water.
- The blanched pork is marinated with two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of fermented bean curd juice, one spoon of oyster sauce, a little five-spice powder, one spoon of white sugar, and two spoons of cooking wine, then mixed thoroughly for better flavor absorption.
- A side dish of sliced smoked tofu (or dried tofu) is prepared, and a small amount of rock sugar is caramelized in hot oil until it reaches an amber color (amber/amber color).
- Aromatic spices (star anise, cinnamon, bay leaves, dried chilies, ginger slices, and scallion sections) are stir-fried in the caramelized sugar until fragrant, then the marinated pork and its sauce are added and stir-fried until well-coated.
- The dish is transferred to a clay pot, topped with pre-cooked and peeled quail eggs and the prepared tofu slices, covered with water to submerge the pork, brought to a boil over high heat, and then simmered on low heat for 15 minutes.
- After the initial simmer, the lid is removed, and the dish is cooked for another five minutes to reduce the sauce until it thickens, finally garnished with chopped scallions for serving.

![Screenshot at 00:07: The initial step of cutting the raw pork belly into approximately 10cm long segments on a wooden cutting board, demonstrating the required thickness before further slicing.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-00-07.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), demonstrates how to prepare a flavorful and tender version of braised pork belly, a classic Chinese dish often called Hong Shao Rou. The preparation emphasizes specific techniques like pre-blanching to remove excess fat and a detailed multi-step seasoning process involving both wet and dry ingredients, along with the addition of quail eggs and smoked tofu for a richer, more complete meal.

## Detailed Analysis

The video details the preparation of a special braised pork belly dish, beginning with processing 3 jin of pork belly. The pork is first cut into large chunks (about 10cm long) after being partially frozen for an hour to facilitate clean slicing into thinner strips. Next, the pork is blanched in cold water along with ginger and scallions, then boiled briefly (10 minutes on medium heat) to remove impurities and scum, which is then skimmed off, and the pork is rinsed with cold water. The pre-treated pork is then mixed with a rich marinade consisting of light soy sauce (2 spoons), dark soy sauce (1 spoon), fermented bean curd juice (1 spoon), oyster sauce (1 spoon), five-spice powder (a little), white sugar (1 spoon), and cooking wine (2 spoons), ensuring thorough mixing for flavor penetration. Separately, rock sugar is caramelized in hot oil until it turns amber-brown. The aromatic spices—including ginger slices, scallion sections, star anise, cinnamon sticks, bay leaves, and dried chilies—are stir-fried in the caramelized sugar to release their fragrance. The marinated pork and its residual sauce are then added and stir-fried until evenly coated. The mixture is then transferred to a clay pot, along with pre-cooked quail eggs and sliced smoked tofu (or dried tofu), and covered with water until the pork is submerged. The pot is covered, brought to a boil over high heat, then reduced to low heat and simmered for 15 minutes. Finally, the lid is removed, and the dish is simmered uncovered for 5 more minutes to reduce and thicken the sauce, finished with a garnish of chopped scallions.

### Pork Preparation

- Purchase 3 jin of pork belly
- Cut into 10cm chunks after 1 hour of freezing
- Slice thinly and blanch in cold water with ginger/scallions
- Boil 10 min, skim scum, and rinse with cold water

### Marinating and Flavor Base

- Marinate pork with light/dark soy sauce, fermented bean curd juice, oyster sauce, five-spice powder, sugar, and cooking wine
- Caramelize rock sugar in oil until amber
- Stir-fry aromatics (star anise, cinnamon, chilies, ginger, scallions) in sugar oil

### Braising and Finishing

- Stir-fry marinated pork with aromatics until coated
- Transfer to clay pot with quail eggs and smoked tofu slices
- Add water to cover, boil on high, then simmer on low for 15 minutes
- Uncover and reduce sauce for 5 minutes
- Garnish with chopped scallions

![Screenshot at 00:01: A close-up view of the raw pork belly, still in its plastic packaging, showing the layers of fat and lean meat.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-00-01.jpg)
![Screenshot at 00:12: The pork belly has been cut into thick, uniform blocks, ready for the next step of being sliced thinner.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-00-12.jpg)
![Screenshot at 00:34: Pork belly pieces boiling in water with ginger slices and scallion sections, illustrating the initial blanching step to remove impurities.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-00-34.jpg)
![Screenshot at 01:05: Various liquid and dry seasonings \(soy sauces, oyster sauce, five-spice powder, sugar\) being added sequentially to the blanched pork in a bowl.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-01-05.jpg)
![Screenshot at 02:01: Aromatic spices \(chilies, star anise, cinnamon, ginger, scallions\) being added to hot oil and caramelized sugar in a wok to create the flavor base.](https://ss.rapidrecap.app/screens/jfnGsG0z9Ug/00-02-01.jpg)