HONG SHAO RECIPES
HONG SHAO ROU RECIPE—(RED BRAISED PORK BELLY) | CHINA ...
Chinese Sushi Red Braised Pork Belly--Hong Shao Rou
Provided by Elaine
Categories Main Course
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Clean and cut the pork belly into cubes around 2 inches long.
- Boil a large pot of water, add cooking wine, 2 slices of ginger and 2 green onions, cook the pork belly for around 4 minutes. Transfer out and wash with warm water. Set aside and drain.
- Add green onion and ginger slices in a clay pot and pre-heat it on a stove.
- Then on another stove, heat up wok on medium fire; brush some oil on the bottom. Sautee the pork belly until the surface becomes slightly brown. Transfer the pork cubes to our pre-heat clay pot.
- Put the brown sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour hot water to cover the pork cubes. Mix well!
- Transfer the sugar mixture to the clay pot with pork belly or return the pork belly into your wok. Add light soy sauce too.
- Bring all the content to a boiling and then lower the fire to simmer for around 45 minutes with the lid covered.
- Lift the lid and turn up the fire to thicken the sauce (around 15 minutes). Stop when you see the sauce is boiling strongly with large bubbles and almost thickened. Cool down a little bit and the sauce will fatherly thicken itself.
- Garnish some chopped green onion before serving.
Nutrition Facts : Calories 691 kcal, CarbohydrateContent 9 g, ProteinContent 13 g, FatContent 66 g, SaturatedFatContent 24 g, CholesterolContent 90 mg, SodiumContent 869 mg, SugarContent 7 g, ServingSize 1 serving
INSTANT POT RED BRAISED PORK (HONG SHAO ROU) ???? ??? ...
Red braised pork, also known as red cooked pork or hong shao rou, is a classic Chinese dish with over 1500 years of history. Famous across China, this dish features pork tossed in caramel sauce and braised until tender. The flavor is rich and complex, but with the addition of an electric pressure cooker like the [thirstylink ids="1435"]Instant Pot[/thirstylink], it's easy and quick enough for a weeknight dinner.
Provided by Amy L
Categories Main Course
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Heat a [thirstylink ids="1424"]wok[/thirstylink] or Dutch oven to medium-high heat. Add oil and sugar.???:???,???????
- Stir continuously until caramel sauce becomes a deep amber color.??????????????
- Add the pork ribs to the caramel sauce. Toss continuously to coat.???????,?????
- When the pork is fully coated and caramelized to a bright amber color, add the salt, dry spices (ginger, garlic, star anise, cinnamon, red pepper), and the liquids (light soy sauce, dark soy sauce, vinegar, cooking wine) to the pan. Stir well to combine. Turn the heat down to medium-low and boil with the lid on for 2 minutes.??????,??????,??,?,????????,???2???
- Transfer contents of the pot, including all liquid and spices, to an [thirstylink ids="1435"]Instant Pot[/thirstylink] or electric pressure cooker. Cook at high pressure for 16 minutes for spareribs (15 min for pork belly). Allow the Instant Pot to natural release, or manual release after 10 minutes. Garnish with scallions/cilantro to serve.????????????????16?????????10?????????????,?????????
Nutrition Facts : Calories 306 kcal, ServingSize 1 serving
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Reviews 4.8
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- To Prep Make the potato starch flurry by combining the potato starch and water together and mixing. Set aside. In a mixing bowl, combine the pork and the water together and mix. Add in the ginger, water chestnuts, scallion, rice wine, sesame oil and salt. Stir well to combine and then divide in to 5 large meat balls. To help sear the meatballs, dust them lightly with cornstarch. To Cook In a wok or frying pan, heat up the oil over a high heat. When the wok begins to lightly smoke, add in the meatballs and fry until the meatballs have evenly browned. When the meatballs have browned, remove them from the wok and set them aside. Don't worry about if the meatballs are still uncooked as they will be braised. In a steamer, steam the wombok leaves until the leaves are soft and wilted. Remove them from the steamer and set them aside. In a claypot, place some of the wombok leaves on to the bottom to form a base. Add in the meatballs and pour in the stock, soy sauce and sugar. Cover the meatballs with the remaining wombok leaves and cover with the lid. Set the claypot on to a stove and bring to a boil over a high heat before reducing to a simmer and letting braise for 60-90 mins. To Serve When the dish has finished braising, transfer the meatballs on to a serving plate and garnish with the wombok leaves. Retain the braising liquid and add in the slurry to thicken the broth. Spoon the thickened broth on to the serving plate and garnish with spring onions.
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