Main Course

Braised Pork Belly (Hong Shao Rou)

Name: Braised Pork Belly (Hong Shao Rou)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 racions
Cuisine: chinese
Ingredients: 700 g pork belly skin on, cut into 3cm cubes; 3 u ginger sliced; 2 u scallion cut into 5cm segments; 2 u star anise; 1 u cinnamon stick; 2 u bay leaf; 30 g rock sugar or granulated sugar; 4 cs light soy sauce; 2 cs dark soy sauce; 3 cs shaoxing wine; 500 ml water; 1 cs vegetable oil

This classic Chinese dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork is first seared to render some fat, then slowly simmered until it's melt-in-your-mouth soft, making it a comforting and flavorful main course.

Una recepta original de Forkin

Temps total: 1 h 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 972 kcal

Informació sobre al·lèrgens: pot contenir gluten, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

700 gpork belly, skin on, cut into 3cm cubes
3 uginger, sliced
2 uscallion, cut into 5cm segments
2 ustar anise
1 ucinnamon stick
2 ubay leaf
30 grock sugar, or granulated sugar
4 cslight soy sauce
2 csdark soy sauce
3 csshaoxing wine
500 mlwater
1 csvegetable oil

Estris

large pot · spatula · dutch oven · cutting board · knife

Elaboració

Pas a pas

1
Blanch the pork belly: Bring a pot of water to a rolling boil, add the pork belly, and cook for 3-5 minutes until impurities rise to the surface.
Uns 5 min
Nota de cuina: This step helps to remove any gamey smell and excess fat.
2
Drain the pork belly, rinse under cold water, and pat dry thoroughly with paper towels.
Uns 2 min
Nota de cuina: Drying the pork helps it crisp up better when searing.
3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Uns 1 min
4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
Uns 3 min
Nota de cuina: Be careful not to burn the sugar, as it can turn bitter quickly.
5
Add the dried pork belly to the pot and stir-fry for 5-7 minutes, coating it in the caramel and browning all sides.
Uns 7 min
Nota de cuina: This step adds color and depth of flavor to the pork.
6
Add the ginger, scallion, star anise, cinnamon stick, and bay leaves to the pot and stir-fry for another minute until fragrant.
Uns 1 min
7
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water.
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 75-80 minutes, or until the pork belly is fork-tender.
Uns 1 h 20 min
Nota de cuina: Stir occasionally to prevent sticking and ensure even cooking.
9
Remove the lid and increase the heat to medium-high.
10
Simmer for another 5-10 minutes, stirring, until the sauce thickens and coats the pork belly.
Uns 10 min
Nota de cuina: The sauce should be glossy and reduced, not watery.
11
Remove and discard the ginger, scallion, star anise, cinnamon stick, and bay leaves before serving.

Per ració

Nutrició

35%Puntuació

Calories: 972,3kcal
Proteïnes: 28,6g
Hidrats de carboni: 5,1g
Greixos: 98,3g
Fibra: 1,3g
Sucre: 0,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover braised pork belly in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.