CHINESE BRAISED PORK BELLY (HONG SHAO ROU)
Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce!
Provided by Sierra Park
Categories Main Course
Time 3h
Number Of Ingredients 14
Steps:
- In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)
- Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)
- Cut the pork belly into cubes about 1.5 inches on each side
- In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process
- When all the sugar has melted and turned into a dark amber color, add the pork belly. Cook while flipping the pieces for a few minutes until almost every side of each piece is covered with the caramel. Be gentle so you don't break the pieces!
- Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then add the water with all the spices and aromatics. Braise the pork belly over medium-low heat for 2 hours, stirring once every 30 minutes
- After 2 hours, the pork should be fully tender. You can check by sticking a chopstick into the meat through the bottom. The chopstick should be able to easily pierce the entire piece. If you want it to be more tender, put the lid back on and keep braising until it reaches your desired tenderness
- Remove the lid and raise the heat to medium. Add the remaining 3.5 tablespoons of sugar and mix. Cook for about 20 minutes, until the sauce has reduced significantly and thickened up. Stir every few minutes to prevent the meat from burning. You'll know it's done when the sauce is thick enough to start sticking to the meat
- Remove the meat from the pot and then drizzle with some of the extra sauce. Serve hot with a side of rice and vegetables
Nutrition Facts :
ASIAN BRAISED PORK SHOULDER
Steps:
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
CHINESE STYLE BRAISED PORK
Make and share this Chinese Style Braised Pork recipe from Food.com.
Provided by dicentra
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine garlic, ginger, peppercorns, mustard and sea salt. Rub all over meat. Cover and refrigerate overnight.
- When you are ready to cook, preheat broiler. Transfer pork to a rimmed baking sheet and broil 15 minutes.
- Transfer to slow cooker.
- In a bowl, combine soy sauce, sherry, coconut sugar, and star anise. Pour over pork.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 569.2, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 1683.9, Carbohydrate 3.9, Fiber 0.6, Sugar 0.7, Protein 42
SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
More about "chinese style braised pork recipes"
CHINESE BRAISED TI PANG (PORK SHANK - 红烧蹄膀) - THE …
From thewoksoflife.com
5/5 (9)Total Time 4 hrs 30 minsCategory PorkCalories 312 per serving
- Start by gathering all the aromatics for the spice pouch. Wrap everything in cheesecloth and tie securely with kitchen string. Set aside.
- Rinse the pork. Don’t worry if there are any bristles remaining in the skin––we’ll take care of them after the blanching step.
- Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of Shaoxing wine. Fill the pot with enough water to just cover the pork. Bring to a boil. Once boiling, cook for 1 final minute and turn off the heat.
- Carefully drain the pork and ginger slices, and wash both the pot and the pork clean. If there are still visible bristles on the skin, now is a good time to remove them with tweezers. After the ti pang is clean, pat it very dry with a paper towel.
EASY CHINESE-STYLE BRAISED PORK RIBS RECIPE - COOK LIKE …
From cooklikeasian.com
4.5/5 (2)Total Time 1 hrCategory MainCalories 651 per serving
- Rinse pork ribs with tap water. Chop half a red pepper open, remove the core and cut into small strips.
- After 2 to 3 minutes, add pork ribs and cook for about 3 minutes until the meat turns white. Take them out and set them aside to cool down.
BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE …
From tasteasianfood.com
BRAISED PORK BELLY RECIPE – CHINESE STYLE (DONG PO ROU)
From tasteasianfood.com
EASY CHINESE-STYLE BRAISED PORK BELLY - COUPLE EATS FOOD
From coupleeatsfood.com
CHINESE BRAISED PORK RECIPE - GALLAXY GASTRONOMY
From gallaxygastronomy.com
5/5 (2)Total Time 4 hrs 10 minsCategory Main DishesCalories 428 per serving
BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED PORK RIBS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED PORK SHANK RECIPE CHINESE STYLE - YOUTUBE
From youtube.com
BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TOP 43 ASIAN BRAISED PORK SHOULDER RECIPE RECIPES
From keith.alfa145.com
BRAISED CHINESE PORK RIBS (WUXI STYLE) 無錫排骨 - TASTE OF ASIAN …
From tasteasianfood.com
BRAISED PORK TONGUE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SUPREMELY EASY TERIYAKI CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
COLD BRAISED PORK SKIN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
16 POPULAR CHINESE PORK RECIPES - IZZYCOOKING
From izzycooking.com
CHINESE-STYLE BRAISED PORK - PARADE: ENTERTAINMENT, …
From parade.com
BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE BRAISED PORK - RECIPES - ABC RADIO
From abc.net.au
15 BEST ASIAN PORK BELLY RECIPE - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love