Mao Shi Hong Shao Rou
This classic Hunan dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork achieves a beautiful reddish-brown hue, characteristic of 'red braised' dishes, from the caramelization and dark soy sauce. It's a comforting and deeply flavorful main course.
Оригинална рецепта от Forkin
- Общо време
- 1 ч 50 мин
- Порции
- 4
- Трудност
- Средна
- На порция
- 1401 kcal
Информация за алергени: може да съдържа глутен, соя и сулфити. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
- 1000 gpork belly, skin on, cut into 1.5-2 inch cubes
- 30 gginger, sliced
- 2 бр.scallion, cut into 2-inch pieces
- 3 бр.star anise
- 1 бр.cinnamon stick
- 2 бр.bay leaf
- 3 бр.dried chili(по желание)
- 2 с.л.rapeseed oil
- 30 grock sugar, crushed
- 60 mlShaoxing wine
- 45 mllight soy sauce
- 15 mldark soy sauce
- 700 mlwater, hot
- 0,5 ч.л.salt
Оборудване
large pot · dutch oven · cutting board · knife · stirring spoon
Начин на приготвяне
Стъпка по стъпка
- 1
Blanch the pork belly cubes by placing them in a pot of cold water and bringing it to a boil. Skim off any foam that rises to the surface.
Около 10 мин
- 2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
Около 3 мин
- 3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
Около 1 мин
- 4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
Около 3 мин
Бележка на готвача: Keep the heat moderate to prevent burning the sugar.
- 5
Add the blanched pork belly to the pot and stir well to coat the pork evenly with the caramel.
Около 2 мин
Бележка на готвача: The caramel will seize up initially, but will loosen as the pork cooks.
- 6
Add the sliced ginger, scallion pieces, star anise, cinnamon stick, bay leaves, and dried chilies (if using) to the pot. Stir-fry for 2-3 minutes until fragrant.
Около 3 мин
- 7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
Около 1 мин
- 8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
Около 5 мин
- 9
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.
Около 1 ч
Бележка на готвача: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.
- 10
After simmering, remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until the sauce reduces and thickens to a glossy consistency, about 10-15 minutes.
Около 15 мин
Бележка на готвача: Watch closely during this stage to prevent the sauce from burning.
- 11
Stir in the salt to taste. Serve hot with steamed rice.
Около 1 мин
Бележка на готвача: Adjust salt as needed, depending on the saltiness of your soy sauces.
На порция
Хранителни стойности
- Калории
- 1400,7kcal
- Белтъчини
- 39,6g
- Въглехидрати
- 5,8g
- Мазнини
- 143g
- Фибри
- 1,6g
- Захари
- 0,7g
Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.
Съхранете го добре
Store leftover Mao Shi Hong Shao Rou in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat, adding a splash of water if the sauce is too thick, or microwave until heated through.
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