Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, braised red pork belly. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, star anise, light and dark soy sauce, and rice wine. This traditional braised pork belly dish is a crowd-pleaser for any special occasion. This is a part of our Chinese New Year menu with chef Simone Tong.
Braised Red Pork Belly is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Braised Red Pork Belly is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook braised red pork belly using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Braised Red Pork Belly:
- Prepare 1 kg pork belly
- Take 1 star anise
- Take slices Garlic and ginger
- Get Half Tangerine peel
- Take to taste:
- Take rock sugar
- Get light soy sauce
- Make ready dark soy sauce
Hong shao or red-braising or red-cooking, is methods of cooking meats or vegetables with soy sauce, sugar and sometimes other spices. I have introduced Maoshi red braised pork belly previously and this style is mild Sushi without chili and spices. There are many varieties of Hongshao Rou. Red braised pork belly is a very classic, famous dish in China.
Instructions to make Braised Red Pork Belly:
- Add water and put pork belly and boil for 5 mins. After that, remove and rinse in water then slice into big cubes.
- Heat wok add oil and saute garlic ginger star anise tangerine peel, lastly add pork.
- Pour 1 cup of water, light soy sauce, dark soy sauce and simmer for 30.mins.
- When the sauce has almost dried out, add the caramelized rock sugar and turn the fire into low. Cook until sauce thickens and it coated the pork. Remove.
This beloved Chinese braised pork gets its reddish color from two soy sauces combined with a pinch of sugar. Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty. The pork belly didn't absorb any flavor. I ended up draining the juice into a pan and reducing it.
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