Braised Pork 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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Hong Shao Rou (Red Braised Pork, 红烧肉)

WebFeb 2, 2020 · Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh …

1. In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier.
2. Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear.
3. Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it.
4. In a separate medium-sized dutch oven or pot (make sure it is completely dry to avoid the oil and sugar splattering), add the sugar and oil. Heat over low heat until the sugar is melted and begins to brown; look for an amber color. Try to avoid stirring the sugar while melting it. Instead, swirl the whole pot.

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