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 portioner
Cuisine: chinese
Ingredients: 700 g pork belly skin on, cut into 3cm cubes; 3 stk. ginger sliced; 2 stk. scallion cut into 5cm segments; 2 stk. star anise; 1 stk. cinnamon stick; 2 stk. bay leaf; 30 g rock sugar or granulated sugar; 4 spsk. light soy sauce; 2 spsk. dark soy sauce; 3 spsk. shaoxing wine; 500 ml water; 1 spsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 972 kcal

Allergenoplysninger: kan indeholde gluten, soja og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

700 gpork belly, skin on, cut into 3cm cubes
3 stk.ginger, sliced
2 stk.scallion, cut into 5cm segments
2 stk.star anise
1 stk.cinnamon stick
2 stk.bay leaf
30 grock sugar, or granulated sugar
4 spsk.light soy sauce
2 spsk.dark soy sauce
3 spsk.shaoxing wine
500 mlwater
1 spsk.vegetable oil

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
Ca. 3 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 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.
Ca. 1 t. 20 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

35%Score

Kalorier: 972,3kcal
Protein: 28,6g
Kulhydrat: 5,1g
Fedt: 98,3g
Kostfibre: 1,3g
Sukker: 0,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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.