Braised pork belly in a syrupy, sweet crimson sauce is known as Hong Shao Rou in China. This dish for pork belly is ideal for a holiday supper!

Holiday feasts are a time for celebration. So there’s no better way to enjoy Christmas vacation than with Hong Shao Rou, a Shanghai-style delicacy of scarlet braised pork belly.

The vivid red color is festive, and the flavor of pork belly is exquisite when seasoned and caramelized with sugar, soy sauce, ginger, and Shaoxing wine!

Red-cooking is used in many of the most famous Chinese pork belly recipes, as well as other pork and duck meals. For most occasions, this Chinese cooking method involves slow-braising pork belly with sugar-based seasonings until it caramelizes and becomes mouthwateringly soft.

What is the meaning of Hong Shao Rou (Red Braised Pork Belly)?

Hong Shao Rou is a braised pork belly dish prepared with soy sauce, sugar, and a variety of aromatics and spices. Hong Shao Rou is a sophisticated meal that incorporates many aromatics to enhance the flavor.

Based on where you travel in China, you’ll find somewhat varied variations of this dish. Some variations use light soy sauce instead of dark soy sauce (yielding a much lighter red hue), while others include vinegar and scallions. Tinker with the ingredients and see what you can come up with!

Two aspects will stay consistent no matter where you go: cooking the meat in “caramel” (warmed brown sugar) before braising and a lengthy braise using a soy sauce-based braising liquid. People may find the initial step of frying the meat in caramel strange, but it is actually a critical step since it seals in the caramel taste.

Due to the extended cooking period, all of the tastes from the braising liquid are soaked into the meat, resulting in a flavor explosion in each mouthful. It will also be very soft as if the meat is dissolving on your tongue.

Hints & Tips for the best Braised Pork Belly

While this recipe is straightforward, there are a couple of things to remember to ensure that you make it correctly the first time!

• Look for a pork belly that has a balanced fat-to-meat ratio. If the meat is too lean, it will not become soft or flavorful. A Chinese grocery shop, such as 99 Ranch, is the best and simplest way to find the correct cut of pork belly. Typically, they will contain components that have already been chopped to the right width.
• To make cutting the meat simpler, parboil it first. This also conveniently leaves us with just enough hot water to braise with. Because you’ll be adding it back to the pork that’s already cooking, it’s best to use hot water for the braise. If you use cold water, the meat may become tough when it comes into touch with it.
• When making caramel, be attentive when dissolving the sugar in the oil. After adding the sugar to the oil, attempt not to stir it until you see a puddle of melted sugar forming. Once part of the sugar has melted, whisk it with a chopstick (or something similar with a low surface area) to speed up the melting process. But be careful, since the caramel will cling to whatever you use to stir it!
• To get the most excellent results, avoid checking on the meat too frequently. We want to keep temperature changes to a minimum when braising, so tossing the meat once every 30 minutes should be enough.

One of my favorite Asian recipes is Chinese braised pork belly (Hong Shao Rou), and I simply can not wait for you all to explore this dish! Let’s get this party started!

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List of Ingredients

• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp cooking oil
• 2 tbsp light soy sauce
• 1/2 cinnamon stick
• 1/2 inch ginger (sliced thin)
• 4 tbsp dark soy sauce
• 2 cloves garlic (crushed)
• 2-star anise
• 7 tbsp brown sugar
• 3 cups water
• 10 Szechuan peppercorn (optional if you can’t find it at a grocery store)
• 5 pounds thick pork belly (about 1.5 inches wide; skin on)

Directions

• Place the three cups of water in a large saucepan or skillet and bring to a boil over medium-high heat; the level of water must be at least 50 percent the width of the pork belly. Throw in the pork belly and cook for 1 minute on each side, or until the outside is somewhat hard. Set the boiling water aside and transfer the pork belly to a chopping board. Don’t throw it away!
• Pour in the garlic, ginger, star anise, Szechuan peppercorns, and cinnamon stick to the water and heat on low. We must have this water hot since we’ll be returning it directly to the pork, and if it gets cold, the meat will stiffen.
• In an oven or a big saucepan, heat the oil over medium-low heat and chop the pork belly into 1.5-inch chunks on each side. Toss in 3.5 tablespoons of brown sugar. Allow the sugar to rest uninterrupted until it begins to dissolve.
• When the sugar begins to dissolve, stir it with a single chopstick to accelerate the process.
• Once all of the sugar has melted and become a dark caramel hue, add the pork belly. Cook for a few minutes, rotating the chunks halfway through until the caramel has covered practically every surface of each piece. Be careful not to break the parts!
• Cook for a minute after adding the light soy sauce, dark soy sauce, and Shaoxing wine. Then, along with all of the spices and aromatics, pour in the water. Cook the pork belly for 2 hours over medium-low heat, stirring every 30 minutes.
• The pork will be completely tender after 2 hours. Stick a chopstick into the bottom of the meat to see whether it’s cooked. The chopstick must be able to puncture the entire chunk without difficulty. Put the cover back on and continue braising until it achieves your preferred tenderness.
• Remove the cover from the pan and turn the heat up to medium. Mix in the remaining 3.5 teaspoons of sugar—Cook for about 20 minutes or until the sauce has thickened and reduced slightly. To keep the meat from burning, stir it every few minutes. When the sauce is viscous enough to adhere to the meat, you’ll recognize when it’s ready.
• Take the meat from the pan and sprinkle it with some of the remaining sauce. Serve with vegetables and rice of your choice.

Time for another Chick-fil-A recipe, yay! 🥳 The Chick-fil-A sauce is a unique creamy, thick, and slightly sweet sauce you can find only at Chick-fil-a restaurants. Mostly used as a dipping sauce along with chicken nuggets and dipping fries.

The popularity of Chick-Fil-A Copycat recipes on this site is through the roof. After Chick-Fil-A Chicken minis, Chick-Fil-A mac and cheese, and Chick-Fil-A chicken salad, it’s time for another amazing copycat recipe from this well-known fast-food restaurant. This time I present to you Chick-Fil-A sauce.

Also, be sure to check the video instructions for Chick-Fil-A sauce and the bottom of the article. 

Chick-fil-A Restaurant

Chick-fil-A is one of the largest chains of fast-food restaurants located in the US and Canada and was founded just after WWII ended in 1946. It serves chicken dishes, including chicken sandwiches and chicken nuggets, and offers a family-friendly experience.

The chain’s signature sandwich is breaded chicken breast served on a toasted bun, with two pickles and a side of waffle fries. Chick-fil-A also offers salads and breakfast items, such as oatmeal and breakfast sandwiches, and of course, something to go with amazing chicken is the out-of-this-world chick-fil-a sauce.

Chick-fil-A Sauce

It all happened back in the early 1980s in a Chick-Fil-A restaurant in Fredericksburg, Virginia, when a Chick-Fil-A Team Member by accident combined barbeque sauce with honey mustard, and the Chick-Fil-A sauce recipe was born.

Honestly, most of the recipes that I found online aren’t even close to the real thing. But I tried a recipe that was very similar to what they serve at Chick-fil-A. The sauce is made with a lot of bold flavors like mayo, mustard, and honey.

The sauce is a little bit sweet but not overwhelmingly sweet. It has a very creamy texture due to the inclusion of mayo. This sauce is a match made in heaven with chicken but also with dipping fries and this amazing Chick-Fil-A grilled chicken cool wrap. Also, you can add it to any sandwich or burger you like.

In fact, Chick-fil-A has even trademarked the name “Chick-fil-A Sauce,” and they even sued a little food truck in New York City for using the name “Chick-fil-A Sauce.”  It’s a pretty popular sauce, and many people have tried to figure out how to make it at home.

So, after ultra-popular Chick-fil-a Chicken Minis and Chick-fil-a chicken salad, it’s time for this heavenly Chick-fil-a sauce recipe.

FAQs

What Goes with Chick-fil-A Sauce?

This secret sauce is coupled with crispy nuggets, with dipping fries, or you can add it to your favorite burgers or sandwiches. It should be a blend of sweet and savory flavors.

Can I buy the sauce at Chick-fil-A-a instead of making it at home?

Yes, you can buy gallons if you like, as homemade recipes are a healthy (no preservatives and artificial colors) way of enjoying the best tastes, so it is recommended to prepare them at home. Still, if you want to buy it, you can.

How to store the sauce?

Use airtight containers if you want to store the sauce for at least up to a month. Seal it and then put it in the refrigerator.

Can I freeze the Chick-Fil-A sauce for later use?

No, you cannot. It is not appropriate as the ingredients used in the sauce will separate.

Can I make Chick-Fil-A sauce ahead?

The taste of the sauce gets better as long it is kept aside in the refrigerator. Hence, preparing the sauce 2-3 hours before the end time is recommended.

Which type of mustard is recommended to use in the sauce?

Yellow regular mustard is fine if you want to use it, but Dijon is recommended. In some recipes, you won’t use dijon as there the ingredients differ, and dijon doesn’t taste good. But it is fine to use Dijon mustard in this recipe.

Which BBQ sauce should be used with Chick-Fil-A sauce?

You may use any of the regular BBQ sauces, but to have the best results, my recommendation is Sweet Baby Ray’s BBQ sauce.  Avoid honey BBQ sauce, as it will add a more sweet taste to the sauce. The sweetness required in the sauce is already achieved after adding honey.

Can I use spicy mayo for Chick-Fil-A sauce?

No, it is recommended to use classic white mayo instead of spicy mayo.

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Ingredients

• Mayonnaise – ⅔ cup
• BBQ Sauce (Sweet Baby Ray’s, or other you prefer) – 3 Tbsp
• Honey -2 tbsp
• Mustard Dijon or yellow- 2 Tbsp
• 1 tsp lemon juice
• Salt – ¼ tsp

Instructions

 For making Chik-fil-a-sauce, you only need to follow 2 steps.

1. Take a bowl and add all the ingredients mentioned in the list. Whisk together the contents of the bowl until they are all well mixed.
2. Refrigerate for an hour.

The sauce is ready and can be served with nuggets.

Video Guide for Chick-Fil-A Sauce

Cooking Tips & Variation Ideas

• Mix the ingredients well, and there should be no color inconsistency. Ensure that all the ingredients are properly mixed.
• Don’t use different dishes for making the sauce; instead, use one bowl. Store the sauce in the same bowl in which you prepared the sauce.
• Add more to the taste by using Dijon mustard. You may use yellow mustard, but Dijon is recommended.
• Refrigerating the sauce is an essential step for a better taste. The more you will allow it to set, the more good taste you will get.
• The recipe presented in this blog is gluten-free and vegan-friendly. You can try the below given alternative ideas to improve dietary values.

1. For a low-carb content, use Stevia instead of honey.
2. Vegans may use maple syrup instead of honey and plant-based mayo.

• Servings suggestions are simple as the preparation method. Simply serve the sauce with chicken nuggets or chicken sandwiches.

Nutrition Value

• 140 kcal of calories,
• 14 grams of fat
• 8 mg of cholesterol
• 6 grams of carbs
• 1 gram of protein.

Let’s Sum Up

Chick-fil-a sauce is the best sauce for serving, along with nuggets, fries, and sandwiches. These days, children are not satisfied if they are served nuggets along with ketchup or garlic sauce. Everyone loves taste modifications. When this sauce is prepared, the mouth-watering aroma will add to your appetite. The color is so pleasing, and you would enjoy having chicken bites dipped in sauce.

When you prepare snacks using chicken, it is compulsory that you prepare Chick-Fil-A sauce as well. If you like to have chick-fil-a sauce, then you must try this recipe at home. It is the most simplified recipe. Try it and comment with us on how you served it and whether it tasted the same as the original sauce or not.

Authentic New Mexican Sopapillas Recipe – Sopapillas are a traditional dessert in the USA. These fried pastries are a tasty treat to end a meal. These are a fun treat to make with the kids, and are great for parties, especially in the summer when you don’t want to heat up the kitchen.

This article will show you how to make your own sopapillas at home. I personally love making sopapillas at home. Last time, I made a dozen and enjoyed the weekend with my family.

New Mexican Sopapillas Recipe

If you follow my recipes, you know I love to make them simple and easy to make whenever it’s possible. You also know that desserts can be trickier to make than most regular dishes, although I do plan to add some recipes that require a little more practice in the coming weeks. 

However, when it comes to this New Mexican Sopapillas Recipe, it’s easy peasy to make, and the taste is out of this world! 

FAQs

Beignets VS Sopapillas. Are they the same?

They are not the same as Beignets, are deep-fried, and don’t puff up upon frying. The dough of beignets contains yeast, sugar, milk, butter, and eggs.

While, sopapillas puff up upon frying, and the dough is made from basic ingredients like flour, oil, salt, and yolks. Beignets are served only along with the icing sugar, while sopapillas are served with typically honey.

Fried Bread VS  Sopapillas difference

There are two major differences. The dough for sopapillas is rolled out thick, and the size is 4 by 4. When they are fried, they puff up. Fried bread size is greater and the shape is like a pizza. It doesn’t puff upon frying and contains puffy spots.

Can I prepare the sopapilla dough ahead of time?

Yes, you can store the dough in the fridge. But, this will make you work more. As the dough starts oxidizing, the color will change. You may need to knead the dough again.

The sopapillas will also not puff as well. The taste may be good, but puffiness will be lost.

Freezing the sopapillas is not recommended.

Can I Reheat Sopapillas?

No. Sopapillas are best served right out of the pan. Reheated Sopapillas will not taste nearly as good as freshly cooked ones. 

How to keep Sopapillas Fresh for a longer period of time?

To keep the Sopapillas fresh while you’re waiting for your guests to arrive, simply heat up the oven to 200 F and place them in. Although, don’t keep them there too long, a maximum of 15-20 minutes. 

Cooking Tips & Variations for Sopapillas

If you prepared sopapillas in the past and were unable to enjoy good puffs, then follow the below-given tips on how to keep the temperature constant.

1. There should be sufficient oil in the pan. At a minimum, there should be 1-inch deep oil. Defiant to what others think, if there is much oil in the pan, then the food is less oily. It is because the temp doesn’t vary, and food can be properly cooked before it starts absorbing oil.
2. Use a candy thermometer to monitor the temperature. It is not recommended to rely on an electric skillet’s temp controller. Invest in a thermometer and get accurate results every time. It is also easy to use.
3. The frying oil should not be overloaded with sopapillas. Try 2 at a time. Take it the same as when you add ice to warm water, it cools the water around it. Similarly, adding too many sopapillas will change the temperature. If you are not using sufficient oil and then trying to add too many sopapillas, you are doing it wrong.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 5

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Ingredients

• Flour – 2 cups
• Baking Powder – ½ tbsp
• Salt – ½ tsp
• Sugar – ½ tbsp
• Vegetable oil – 1 tbsp
• Warm water – 1 cup
• Oil for frying
• Honey

Instructions

• Take a bowl and add flour, baking powder, sugar and salt. Whisk them together.
• Tap the finger in the dough to see if it’s rising. Fill in 2 tbsp of oil in it. Using the mixer, whisk again and let the oil be properly incorporated.
• In the dough mixture, add warm water. Knead the dough until it is soft and not sticky.
• With the help of a dough hook, it may take 1 to 2 minutes to knead the dough. If you knead the dough using your hands, then do it gently. Transfer the dough onto the surface and knead it until it is soft and smooth in texture.
• Part the dough into halves and seal the halves in a zipper-lock bag. Keep it aside and let it set while your oil is being heated.
• Before you start frying Sopapillas, prepare the honey because you want to serve them immediately.  
• Take a frying pan and pour oil into it. Heat it to 350 F. The oil-filled pan should measure two inches deep.
• Take one-half of the dough and roll it on a clean surface. The thickness of the rolled-out dough should be ⅛ inches. With the help of a pizza cutter, shape the dough into squares.
• Take a plastic sheet and cover the squares. You should make sure that the dough is moist. (Dried dough is of no use.)
• One by one, put the squares into the oil and let them fry. In a few seconds, they will start to puff up. You may splash the oil over the top, adding more puff.
• When it’s done with puffing up, simply fry it. Frying is done if both sides are golden brown in color.
• Take a bowl, and line it with a paper towel. Transfer the sopapillas to it.
• Repeat the same procedure with the leftover dough. You can serve it instantly, along with honey.

Nutrition Value

Per each sopapilla, you will have 190 kcal of calories, 40 grams of carbs, 5 grams of protein, 1 gram of fat, and 1.1 grams of fiber.

Let’s Sum Up

We are very excited to announce that we have added the Sopapillas recipe to our menu! Give them a try this weekend by following this recipe, and let us know how they turn out. These fried Mexican pastries are delicious side dish or dessert items. We hope you will come in to try them soon!

If you have any questions or concerns about our Sopapillas recipe, don’t hesitate to get in touch with us anytime. Thank you!