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Easy Recipe Red braised pork

Cooking perfect Red braised pork Needs 14 Ingredients And 10 Steps

Step by step Red braised pork This time our guest cook Rob whipped up some Hongshaorou, a.k.a. An awesome dish, real simple. and with no real exotic. The authentic red braised pork always uses skin-on pork belly.

Red braised pork Personally, I always pick the leanest. Variations on Braised Pork Belly in China. Overall though, Chinese people love their braised pork belly. We can cook Red braised pork by using 14 ingredients and 10 steps. Here is how you achieve Red braised pork.

Ingredients of Red braised pork

  1. You need to prepare 1-2 lbs of Skin on Pork belly.
  2. Prepare of Shaoxing wine (cooking wine).
  3. You need to prepare of Ginger.
  4. You need to prepare of Green onion.
  5. You need to prepare of Sugar.
  6. Prepare of Salt.
  7. You need to prepare of Oyster sauce.
  8. Prepare of Fish sauce.
  9. Prepare of Sichuan peppercorn.
  10. Prepare of Star Anise.
  11. Prepare stick of Cinnamon.
  12. Prepare leaf of Bay.
  13. Prepare of Ground white pepper.
  14. Prepare of Corn starch slurry for thickening if needed.

Even in Hunan, there are many variations of Chairman Mao's Red Braised Pork Belly. Famous across China, this dish features pork tossed in caramel sauce. 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.

Red braised pork instructions

  1. Torch the skin until it's blackened to make sure all the hair is removed, and then scrub off the charred part. The skin will have a yellow / red tinge afterwards..
  2. Add cold water to a pot, enough to cover pork. Cut pork into preferred size (1.5 in cube) Add shaoxing wine (about 1/2 cup), ginger (about 1 inch knob and sliced), green onion (1 stalk). Boil and skim off foam. Remove pork and discard water..
  3. Wash pork in hot /warm water to remove any foam..
  4. Make caramel (can use caramel coloring soy sauce to replace this step) Add small amount of oil to work, add sugar (about 3 tbsp). Keep stirring while heating up, until sugar melts and the will turn into caramel fairly quickly. Add pork to coat the caramel on pork. (Watch for oil splatter).
  5. Add one star anise, 1 in piece of cinnamon, about 1-2 tsp Sichuan peppercorn, 1 bay leaf, 2 in knob of ginger (sliced), 2-3 stalks of green onion and white pepper. Stir until fragrant, then add soy sauce, oyster sauce, fish sauce, and shaoxing wine, and enough water to cover pork..
  6. Bring the wok to a boil, skim off any foam that is still there, and then keep it at rolling boil for another 15 minutes. This step will make sure the pork will absorb the coloring and turn red..
  7. Put everything in pressure cooker and cook on high for 35 minutes. Quick release pressure..
  8. Remove all pork and sieve through the braising liquid to remove all spices and ginger/green onions..
  9. Put pork and braising liquid to wok, high heat to reduce the liquid to a thicker sauce. Adjust seasoning to taste (mostly needs more sugar. There should be plenty of salt in fish sauce and soy sauce).
  10. Once the liquid is thickened, time to eat..

The recipe teaches how to cook the Red Braised Pork, Hong Shao Rou in Chinese, in the way of stewing, which is a representative of Chinese meat dishes. Elaine's well tested recipe to cook red braised pork chops—红烧大排. Two years ago, I was served with a large. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to. Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting.

Yummy of Red braised pork

Many people consume Red braised pork as a daylight meal or main food.

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