Boiled Pork Belly Recipe Chinese

ShanghaiStyle Braised Pork Belly (Hong Shao Rou)

WEBApr 14, 2014 · Discard the water in the wok and clean it out. Over low heat, add oil and sugar to your wok. Melt the sugar slightly and add the pork. …

Rating: 4.8/5(203)
1. Start by cutting your pork belly into 3/4-inch thick pieces.
2. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
3. Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
4. Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.

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ShanghaiStyle Braised Pork Belly with HardBoiled Eggs

WEBOct 16, 2017 · Bring 2 quarts of water to a boil in a saucepan. Add pork chunks into the water and blanch for 5 minutes. Drain well and place on …

1. Bring 2 quarts of water to a boil in a saucepan. Add pork chunks into the water and blanch for 5 minutes. Drain well and place on a large plate lined with a couple layers of paper towels. Set aside.
2. Heat up a large sauté pan or a wok over medium-low heat for about 5 minutes. Add oil and 2 tablespoons brown sugar. Stir gently until sugar is dissolved in the oil.
3. Meanwhile, pat the pork dry with additional paper towels. Once the sugar is melted, increase heat to medium and carefully add pork into the pan. (The oil might pop due to excess water from the pork. Don’t stay too close to the stove and be careful.) Brown all sides of the pork. Flip and let it brown undisturbed, about 30-45 seconds on each side.
4. Once the pork is browned, add dark soy sauce into the pan, stir to combine. Let it cook for 5 minutes.

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Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)

WEBDec 20, 2018 · Suan Ni Bai Rou: Recipe Instructions. In a medium-sized pot, add 1 pound lean pork belly, 6 cups cold water, 5 slices ginger, 1 …

1. In a medium-sized pot, add 1 pound lean pork belly, 6 cups cold water, 5 slices ginger, 1 star anise pod, 2 tablespoons Shaoxing wine, 2 whole scallions and 1 teaspoon whole Sichuan peppercorns. Bring it to a boil, then reduce to a simmer for 30-40 minutes until the meat is fork tender. Transfer the pork belly to a plate to cool, reserving ⅓ cup of the water you used to poach the pork. Remember to cover the pork belly with an overturned plate or bowl to prevent it from drying out.
2. While the pork belly is cooling, make the sauce in a heatproof bowl by adding 10 cloves of minced garlic, 3 slices of minced ginger, the white part of 1 scallion, finely chopped, 2 tablespoons red chili flakes, and 1 teaspoon Sichuan peppercorn powder.
3. Now heat ⅓ cup oil to 225 degrees F, and pour it over the spices (especially the red chili flakes so you get that nice red color). Mix well before adding 3½ tablespoons light soy sauce, 1 tablespoon black vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 tablespoon sesame paste (optional). Stir until well-combined. Set aside.
4. Julienne the cucumber, and arrange at the bottom of your serving plate. Once the pork belly is cool enough to handle, thinly slice it and arrange the slices neatly on the plate. Before serving, add the ⅓ cup of pork stock (from boiling the pork belly) to the sauce (warm or at room temperature is fine), and stir in 1 tablespoon toasted sesame seeds. Pour the finished sauce evenly over the pork, sprinkle with the green parts of the scallion, and serve.

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