CHINESE BRAISED PORK LOIN RECIPES

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

Ingredients

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

CHINESE BRAISED SPARE RIBS RECIPE | ALLRECIPES

Chinese Braised Spare Ribs Recipe | Allrecipes image

For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.

Provided by MLYIN

Categories World Cuisine Asian Chinese

Total Time 1 hours 20 minutes

Prep Time 5 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound pork spareribs, cut into 3 inch pieces
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger root, sliced
5 green onions cut into 2-inch pieces
½ teaspoon ground cinnamon
2 cups water
1?½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon rice wine
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

Nutrition Facts : Calories 243.7 calories, CarbohydrateContent 3.5 g, CholesterolContent 59.9 mg, FatContent 18.5 g, FiberContent 0.8 g, ProteinContent 15.2 g, SaturatedFatContent 6 g, SodiumContent 536.4 mg, SugarContent 1.6 g

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