Red braised pork. Red braised pork belly or hong shao rou is a classic pork dish from mainland 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 authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market.
Variations on Braised Pork Belly in China. Overall though, Chinese people love their braised pork belly. Even in Hunan, there are many variations of Chairman Mao's Red Braised Pork Belly.
Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, red braised pork. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Red braised pork belly or hong shao rou is a classic pork dish from mainland 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 authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market.
Red braised pork is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Red braised pork is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have red braised pork using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Red braised pork:
- {Get 1-2 lbs of Skin on Pork belly.
- {Make ready of Shaoxing wine (cooking wine).
- {Get of Ginger.
- {Get of Green onion.
- {Take of Sugar.
- {Get of Salt.
- {Prepare of Oyster sauce.
- {Take of Fish sauce.
- {Get of Sichuan peppercorn.
- {Prepare of Star Anise.
- {Prepare stick of Cinnamon.
- {Take leaf of Bay.
- {Take of Ground white pepper.
- {Take of Corn starch slurry for thickening if needed.
Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an. Red-colored meats are eaten for good luck because red is the color of fire, a symbol of good fortune and Perhaps the most famous revolutionary dish from the Hunan province, this red-braised pork is. This traditional braised pork belly dish is a crowd-pleaser for any special occasion. This is a part of our Chinese New Year menu with chef Simone Tong.
Instructions to make Red braised pork:
- Torch the skin until it's blackened to make sure all the hair is removed, and then scrub off the charred part. The skin will have a yellow / red tinge afterwards..
- Add cold water to a pot, enough to cover pork. Cut pork into preferred size (1.5 in cube) Add shaoxing wine (about 1/2 cup), ginger (about 1 inch knob and sliced), green onion (1 stalk). Boil and skim off foam. Remove pork and discard water..
- Wash pork in hot /warm water to remove any foam..
- Make caramel (can use caramel coloring soy sauce to replace this step) Add small amount of oil to work, add sugar (about 3 tbsp). Keep stirring while heating up, until sugar melts and the will turn into caramel fairly quickly. Add pork to coat the caramel on pork. (Watch for oil splatter).
- Add one star anise, 1 in piece of cinnamon, about 1-2 tsp Sichuan peppercorn, 1 bay leaf, 2 in knob of ginger (sliced), 2-3 stalks of green onion and white pepper. Stir until fragrant, then add soy sauce, oyster sauce, fish sauce, and shaoxing wine, and enough water to cover pork..
- Bring the wok to a boil, skim off any foam that is still there, and then keep it at rolling boil for another 15 minutes. This step will make sure the pork will absorb the coloring and turn red..
- Put everything in pressure cooker and cook on high for 35 minutes. Quick release pressure..
- Remove all pork and sieve through the braising liquid to remove all spices and ginger/green onions..
- Put pork and braising liquid to wok, high heat to reduce the liquid to a thicker sauce. Adjust seasoning to taste (mostly needs more sugar. There should be plenty of salt in fish sauce and soy sauce).
- Once the liquid is thickened, time to eat..
This basic braised pork shoulder recipe is a great foundation for all sorts of meals. Try it in our creamy cavatelli pasta (see Reviews for Photos of Red Wine-Braised Pork. The recipe is based on Gordon Ramsey's World Kitchen and contains more soy sauce than the original. For my version I quickly simmer the pork belly in aromatics, dry and then sear in a hot wok. Brown sugar, soy sauce and other spices are added and the braising begins.
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