WebMethod. 1 In a large bowl, mix together the pork, the salt, caster sugar, rice wine, soy sauce and 1⁄2 tsp of the oil. Cover and place in the fridge to marinate for at least 2 hours, or …
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The ingredients are very simple: pork belly, oil, rock sugar or granulated sugar, wine, soy sauce, dark soy sauce. That’s right, just SIX ingredients. Crazy, right? Start by cutting your pork for your Shanghai braised pork belly. Cut the pork belly into 3/4 inch thick pieces. Then bring a pot of water to a boil.
Bring water with a pinch of salt to boil, put pieces of pork belly and cook for 10 to 15 minutes and after 15 minutes drain the meat and set it aside. Melt 1 TBS of lard or coconut oil, add cooked pork belly on a hot oil, add pinch of salt and 1 TBS of erythritol. Stir everything and cook for 3-5 minutes.
Heat the Extra Virgin Olive Oil in a large pot or wok, add ginger, spring onion and slowly sauté until brown and fragrant. Add in the star anise and cinnamon and cook for 1 minute. Add in the pork and sear the outside for a 2-3 minutes moving the pieces around the pan. Pour in the Lee Kum Kee dark soy sauce and Shoaxing wine to deglaze the pan.
Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Start by cutting your pork belly into 3/4-inch thick pieces. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes.