BRAISED PORK BELLY CALORIES RECIPES

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SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES



Slow-Cooked Red Braised Pork Belly Recipe | Allrecipes image

This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.

Provided by Ray Sheen

Categories     World Cuisine    Asian    Chinese

Total Time 7 hours 37 minutes

Prep Time 20 minutes

Cook Time 7 hours 17 minutes

Yield 4 servings

Number Of Ingredients 12

1?½ pounds pork belly, cut into bite-size pieces
¼ cup vegetable oil
3 tablespoons brown sugar
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
¼ cup light soy sauce
4 scallions, halved
4 slices fresh ginger
4 star anise pods
water to cover
½ (8 ounce) package vegetarian chicken substitute, diced
6 hard-boiled eggs, peeled

Steps:

  • Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
  • Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
  • Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
  • Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
  • Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Nutrition Facts : Calories 680.3 calories, CarbohydrateContent 16.2 g, CholesterolContent 379.6 mg, FatContent 48.8 g, FiberContent 1.6 g, ProteinContent 38.3 g, SaturatedFatContent 12.8 g, SodiumContent 3036 mg, SugarContent 11.1 g

CHINESE BRAISED PORK BELLY | ALLRECIPES



Chinese Braised Pork Belly | Allrecipes image

This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site).

Provided by Andrea Nguyen

Categories     World Cuisine    Asian    Chinese

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Cook Time 2 hours 25 minutes

Yield 24 pieces

Number Of Ingredients 13

3 pounds skinless pork belly
1 tablespoon canola oil
? cup white sugar
2 tablespoons white sugar
4 cups water, or more if needed
5 large green onions, diagonally cut into 2-inch pieces
8 cloves garlic, smashed
½ cup fino dry sherry
½ cup reduced-sodium soy sauce
2 tablespoons dark molasses
8 whole star anise
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Cut pork into eight 2x3-inch pieces.
  • Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
  • Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
  • Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
  • Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
  • Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.

Nutrition Facts : Calories 278.5 calories, CarbohydrateContent 15.6 g, CholesterolContent 41.2 mg, FatContent 17 g, FiberContent 0.6 g, ProteinContent 15 g, SaturatedFatContent 5.2 g, SodiumContent 1284.5 mg, SugarContent 10.3 g

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