Braised Pork Recipe

Reviews

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It has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. My mouth is literally watering as I am writing about this dish right now. --- Spice the Plate

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Pork belly has a rich, savory flavor with a slightly sweet and slightly salty taste. It has a high-fat content, which gives it a rich, succulent flavor when it is cooked. --- Toast Tab

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Because slow cooking allows the flavourful fat to render down, which over time, becomes absorbed into the meat leaving you with melt-in-your-mouth-tender meat. --- Swiss Farm

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The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. --- Wikipedia

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As a delicacy for all ages, Red Braised Pork is also rich in collagen and good for maintaining beauty, keeping young and improving the elasticity of skin. --- Yum Chinese Food

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Pork belly is essentially “better bacon”. It has more meat, more healthy fat, and greater culinary complexity. --- Grassland Beef

Preparation

Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky.

Cusine

Chinese

Total Cooking Time

1 hour 30 minutes

Serving Recommendation

4 people

Allergies

None

Equipment Needed

  • Knife
  • Pot
  • Spatula

Ingredients

  • 12 ounces pork belly
  • 2 tablespoons oil
  • 1 tablespoon rock sugar
  • 2 cups water
  • 3 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce

Instructions

step

Cut the pork belly into 3/4 inch thick pieces.

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Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.

step

Over low heat, add 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.

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Turn the heat back down to low and add Shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.

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Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender.

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And then, it's time to eat!

Note: Leftovers are not recommended to be kept for more than 1 day. Keep them refridgerated and warm them before eating again.