RED 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-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.
Provided by Simone Tong
Yield 8 servings
Number Of Ingredients 9
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.
More about "red pork belly recipes"
SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 7 hours 37 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 680.3 calories per serving
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.2
- Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.
RED SPICE ROAD'S PORK BELLY WITH CHILLI CARAMEL AND APPLE ...
From goodfood.com.au
Total Time 2 hours
Category Starter/Entree
1. Preheat the oven to 130C.
2. In a baking tray pour in the water, both soy sauces and the star anise. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.
3. Place the tray into the oven and cook for around six hours, checking occasionally to make sure that the liquid doesn't reduce too much. Add a little more water if required.
4. Pour off the liquid (set aside for later use) and refrigerate the pork until completely cold, overnight if possible.
5. To make the chilli caramel, combine the sugar and water in a large saucepan. Place on to the heat and bring to the boil without stirring. Brush the sides of the saucepan occasionally with a wet pastry brush to stop crystals from forming. Add the chilli and star anise then continue to boil until the syrup turns a light tan colour.
6. Add the fish sauce. To avoid it spattering you, turn heat down to a simmer and continue to cook for a further five minutes. Strain and set aside for later use.
7. To make the apple slaw, place all the ingredients apart from the apple into a bowl and set aside for later use.
8. To make the dressing, place all the ingredients into a small bowl, mix together thoroughly and set aside.
9. To serve, cut the pork into squares around 90 grams each, place in a large bowl and pour in around 100ml of the reserved cooking liquid. Stir to coat.
10. Combine the tapioca starch, five-spice powder and salt in a large bowl and mix together thoroughly.
11. Place the pork pieces into the starch and stir to coat them thoroughly. Remove the pork from the starch, shaking off any excess, and set aside on a tray for around 30 minutes to help the starch mix stick to the pork.
12. Heat the oil in a wok to about 170C. You can test this by dropping in a piece of bread, which should start to colour almost immediately and float to the top.
13. Cook the pork in two batches, being careful not to overcrowd the wok. Cook the pieces for around five minutes, or until the outside is crisp and golden.
14. Place the pork into a serving bowl then pour over the chilli caramel. Cut the apple into matchsticks, add to the slaw and pour over the dressing, stirring to coat. Place the slaw on top of the pork.
15. Serve with a small jug of black vinegar.
CHINESE STYLE GLAZED PORK BELLY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 93
Total Time 1 hours
Cuisine Chinese
- Enjoy!
RED-COOKED PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
RED-COOKED PORK BELLY RECIPE | EPICURIOUS
From epicurious.com
BRAISED PORK BELLY (HONG SHAO ROU ... - RED HOUSE SPICE
From redhousespice.com
RED-COOKED PORK BELLY - RASA MALAYSIA
From rasamalaysia.com
CHAIRMAN MAO'S RED BRAISED PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
HONG SHAO ROU (RED BRAISED PORK, ???) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
RED-COOKED PORK BELLY RECIPE | EPICURIOUS
From epicurious.com
RED-COOKED PORK BELLY - RASA MALAYSIA
From rasamalaysia.com
CHINESE RED-BRAISED PORK BELLY - WHO NOMS THE WORLD
From whonomstheworld.com
DONGPO ROU (CHINESE RED-COOKED PORK BELLY)
From diversivore.com
SHANGHAINESE STICKY RED-COOKED PORK BELLY RECIPE
From seriouseats.com
10 BEST PORK BELLY RECIPES | YUMMLY
From yummly.com
10 BEST CHINESE PORK BELLY RECIPES | YUMMLY
From yummly.com
RED PORK BELLY RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CHING-HE HUANG'S RED BRAISED PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
RED WINE CARAMELIZED PORK BELLY - LA CREMA
From lacrema.com
