RED-BRAISED PORK BELLY RECIPES

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

Ingredients

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

RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPÉTIT

Red-Braised Pork Belly (Hong Shao Rou) Recipe | Bon Appétit image

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.

Provided by Simone Tong

Yield 8 servings

Number Of Ingredients 9

Ingredients

2½ lb. skin-on, boneless pork belly, cut into 1" pieces
¼ cup sugar
4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
1 2" piece ginger, peeled, thinly sliced
2 garlic cloves, crushed
1 star anise pod
¼ cup light soy sauce
¼ cup Shaoxing wine (Chinese rice wine)
Cooked short-grain rice (for serving)

Steps:

Bring a large pot of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step gets rid of any impurities on the pork, making it more tender; don't skip this step!). Transfer pork to paper towels to drain.
Wipe out pot. Heat 3 Tbsp. water in pot over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel. Add white and pale green parts of scallions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute. Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.
Pour in 3 cups water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50–60 minutes.
Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).
Return pot to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12–15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.
Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.

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