CHINESE BRAISED PORK BELLY | ALLRECIPES
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
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 PORK BELLY | ALLRECIPES
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
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
More about "what is braised pork belly recipes"
CHINESE STYLE GLAZED PORK BELLY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 93
Total Time 1 hours
Cuisine Chinese
- Enjoy!
BRAISED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED PORK BELLY RECIPE | EPICURIOUS
From epicurious.com
BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE-MOUTH
From tasteasianfood.com
BRAISED PORK BELLY – SPICE THE PLATE
From spicetheplate.com
BRAISED PORK BELLY (HONG SHAO ROU/???), AN EASY VERSION ...
From redhousespice.com
GOCHUJANG BRAISED PORK BELLY RECIPE
From norecipes.com
BRAISED PORK BELLY RECIPE | EPICURIOUS
From epicurious.com
BUTA NO KAKUNI (JAPANESE BRAISED PORK BELLY) RECIPE
From thespruceeats.com
BRAISED BELLY OF PORK RECIPE - BBC FOOD
From bbc.co.uk
BRAISED PORK BELLY RECIPE – PINAY RECIPE – PINAYFLIX
From pinayflix.su
BRAISED PORK BELLY - RECIPES | THE RECIPES HOME
From therecipeshome.com
BRAISED PORK BELLY RECIPE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
SUPER-SIMPLE, OH-SO-TENDER BRAISED PORK BELLY | CHEFSTEPS
From chefsteps.com
BRAISED PORK BELLY RECIPE - CHINESE STYLE (DONG PO ROU)
From tasteasianfood.com
HONG SHAO ROU (PORK BELLY RECIPE) +VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
HONG SHAO ROU (RED BRAISED PORK, ???) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU) - THE ...
From thewoksoflife.com
BOURBON BRAISED PORK BELLY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info