RED COOKED PORK BELLY RECIPES
SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES
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
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-COOKED PORK BELLY BAO - MARION'S KITCHEN
These fluffy bao buns are packed full of sweet and sticky pork belly, with a crunchy, roasted peanut sprinkle and velvety smooth mayo. Parcels of pillowy goodness, if you ask me! You could even make the bao from scratch – check out my recipe elsewhere on the site.
Provided by MARIONSKITCHEN.COM
Yield 14
Number Of Ingredients 19
Steps:
- Preheat the oven to 160C/320F. Combine the ingredients for the braising liquid in a casserole dish. Slice the piece of pork in half and add it to the liquid, skin side up. Pour in enough water to allow the braising liquid to just cover the pork. Cover with baking paper, foil and cover with a lid. Place in the oven and cook for 2 hours. Set aside in the fridge overnight to chill. To make the spicy mayo, mix ingredients in a small bowl and set aside. Scoop out and discard any pork fat in the dish. Transfer the pork to a cutting board. Place 1 cup of the braising liquid in a small saucepan over high heat (save the remainder in the freezer to use as a master stock. Simmer the braising liquid for 10-12 minutes or until thickened. Preheat a barbecue grill plate or a non-stick frying pan over high heat. Use a sharp knife to cut the pork into thick slices or squares. Grill for 2-3 minutes each side, spooning over some of the reduced braising liquid as the pork cooks. To serve, spoon spicy mayo onto the bottom of each bao bun. Top with cabbage and pork. Then sprinkle with peanuts and spring onion. Drizzle with more spicy mayo and serve.
More about "red cooked pork belly recipes"
RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPÉTIT
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.
From bonappetit.com
Reviews 4.2
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Reviews 4.2
- Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.
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SLOW COOKED PORK BELLY RECIPE WITH RED CABBAGE AND MASH ...
Check out our impressive pork belly with crunchy sweet and sour cabbage and super creamy mustard mash. There are two tricks here for perfect crackling: salting the skin overnight to dry it out, and giving it a final blast of heat while the meat rests so it can puff up and crisp
From olivemagazine.com
Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 1031 calories per serving
From olivemagazine.com
Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 1031 calories per serving
- After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.
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RED-COOKED PORK BELLY RECIPE - BBC FOOD
Method Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4... Remove the pork, drain and refresh. Cut into bite-sized chunks. Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may ...
From bbc.co.uk
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BRAISED PORK BELLY (HONG SHAO ROU ... - RED HOUSE SPICE
Jan 29, 2021 · Braise the pork Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely... Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is...
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RED-COOKED PORK BELLY RECIPE | EPICURIOUS
Aug 20, 2004 · Ingredients. Step 1. Bring water to a boil in a 3- to 4-quart heavy pot. Add pork belly and return water to a boil. Skim foam, then add wine. Reduce heat to ... Step 2. Step 3.
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CHINESE RED-COOKED PORK BELLY - FEARLESS FRESH
Sep 13, 2016 · Ingredients 1 1/2 pounds pork belly 2 tablespoons sugar 3 cloves garlic peeled 2 whole scallions cut into 2-inch-long pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shaoxing cooking wine 1 1/2 cups liquid from the parboiling step or whatever stock you have ...
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RED COOKED PORK (HONG SHAO ROU): GRANDMA’S VERSION - THE ...
Aug 14, 2013 · Recipe Instructions. Start by cutting up your pork belly. Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it’s boiling, boil the eggs for about 5 minutes. Then take them out and allow them to cool in a bowl of cold water for 5 minutes.
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Sep 25, 2015 · Add pork cubes, stirring until the meat is well-coated in caramel. Add soy sauce and Shaoxing wine and stir to combine. Add enough water to cover the pork and bring it to a boil. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until sauce has thickened and is dark brown and glossy.
From seriouseats.com
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SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES
Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes. Step 3. 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. Step 4.
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RED-COOKED PORK BELLY - RASA MALAYSIA
Slice pork belly into 1-inch (2cm) cubes. Braise — Heat cooking oil and sugar in a clay pot over low flame and let the sugar begin to melt. Toss in the pork pieces and ginger with scallion, chili peppers, Sichuan peppercorns and brown over high flame. Add Shaoxing wine and dark soy sauce while continuing to stir fry.
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HONG SHAO ROU (RED-COOKED PORK BELLY)
Apr 05, 2010 · Instructions. Bring 6 cups salted water to a boil in a 14? wok (or a pot). Add pork and cook for 5 minutes. Drain pork and set aside. Wipe out wok (or use a stainless-steel skillet instead). Set ...
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SHANGHAINESE STICKY RED-COOKED PORK BELLY RECIPE
Aug 29, 2018 · Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.
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From diversivore.com
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Jan 11, 2016 · Cut the pork belly into 1 1/2 inch cubes. Rinse the pork, then place into a 4-quart pot, covering it completely in cold water. Bring the water to a moderate boil, and cook pork for 10 minutes. Drain and rinse again. Clean out the pot and return the pork belly then add enough water to cover the pork by an inch or so.
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From discoverycooking.com
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CHING-HE HUANG'S RED BRAISED PORK BELLY RECIPE - BBC FOOD
Sep 28, 2019 · Method. Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and ...
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From bbc.co.uk
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RED COOKED PORK RECIPE | LEITE'S CULINARIA
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From leitesculinaria.com
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HONG SHAO ROU (RED BRAISED PORK ... - OMNIVORE'S COOKBOOK
Feb 02, 2020 · Instructions. In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier. Add the green onions and ginger. Cook over high heat until the water reaches a full boil.
From omnivorescookbook.com
From omnivorescookbook.com
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Oct 31, 2019 · Red-Cooked Pork Belly With Lotus Root Recipe . Chris Radley Photography. Braised pork is a popular dish in Chinese and Taiwanese homes. Try a different vegetable by using lotus root. It's a superfood in Chinese medicine and cuisine, ascribed many beneficial powers. It has a great taste and texture.
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ANTHONY ZHAO’S RED BRAISED PORK RECIPE | CHINESE RECIPES ...
Add pork and quickly sear outside. Add both soy sauces and stir quickly, then add rice wine and deglaze pan. Add enough water to cover the meat, and the rock sugar, cover pan, lower heat and ...
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