Mao Shi Hong Shao Rou

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 10 min.

2. 2

   Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.

   Ca. 3 min.

3. 3

   Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.

   Ca. 1 min.

4. 4

   Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.

   Ca. 3 min.

   Kokkens note: Keep the heat moderate to prevent burning the sugar.

5. 5

   Add the blanched pork belly to the pot and stir well to coat the pork evenly with the caramel.

   Ca. 2 min.

   Kokkens note: The caramel will seize up initially, but will loosen as the pork cooks.

6. 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.

   Ca. 3 min.

7. 7

   Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.

   Ca. 1 min.

8. 8

   Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.

   Ca. 5 min.

9. 9

   Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.

   Ca. 1 t.

   Kokkens note: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.

10. 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.

    Ca. 15 min.

    Kokkens note: Watch closely during this stage to prevent the sauce from burning.

11. 11

    Stir in the salt to taste. Serve hot with steamed rice.

    Ca. 1 min.

    Kokkens note: Adjust salt as needed, depending on the saltiness of your soy sauces.