Chinese Red Cooked Pork Recipe

Red Cooked Pork (Hong Shao Rou): Grandma’s Version

WebAug 14, 2013 · Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Then drain and …

Rating: 4.8/5(5)
1. Start by cutting up your pork belly.
2. Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it’s boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.
3. After that’s done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.
4. Make sure your wok is clean and dry. Over medium low heat, add about 3 tablespoons of sugar to the dry wok (no oil) and toss the sugar around. You’ll see it start to turn an amber color. Let it melt until it becomes almost a syrup.

Preview

See Also:

Show details

Char Siu (Chinese BBQ Pork) Favorite Family Recipes

WebMay 3, 2023 · To smoke the pork (preferred method): Set smoker/pellet grill to “high smoke” (220-degrees F) and remove when internal temperature …

Rating: 5/5(33)
1. Place pork in a large Ziploc bag.
2. Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the pork.
3. Press out all the air from the bag, seal tightly, and refrigerate.
4. Marinade 4+ hours or overnight (the longer the better).

Preview

See Also:

Show details

Braised Pork Belly (Hong Shao Rou/红烧肉) Red …

WebJan 29, 2021 · Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover …

1. Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
2. Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
3. Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
4. The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.

Preview

See Also:

Show details

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 …

Rating: 5/5(36)
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.

Preview

See Also:

Show details