Red Braised Pork Recipes

Authentic Chinese Red Braised Pork Belly (Hong Shao Rou)

WEBAug 21, 2023 · Use a non stick spatula to stir the sugar until it melts. The sugar will turn a rich brownish red color. This will take a few minutes to melt, Watch for burning. 7. Once …

Rating: 5/5(3)

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Red Braised Pork (Hong Shao Rou) CJ Eats Recipes

WEBNov 20, 2023 · Instructions. Slice pork belly into 2" pieces and place in a pot of cold water. Bring to just before a boil to remove any impurities from the pork. Drain and remove any …

Rating: 5/5(8)

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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 …

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.

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Red WineBraised Pork EatingWell

WEBSep 19, 2023 · Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the …

Rating: 5/5(1)
1. Preheat oven to 325 degrees F.
2. Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
3. Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.
4. Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

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