Braised Pork Belly (Hong Shao Rou)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 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.

   Noin 5 min

   Kokin vinkki: This step helps to remove any gamey smell and excess fat.

2. 2

   Drain the pork belly, rinse under cold water, and pat dry thoroughly with paper towels.

   Noin 2 min

   Kokin vinkki: Drying the pork helps it crisp up better when searing.

3. 3

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   Noin 1 min

4. 4

   Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.

   Noin 3 min

   Kokin vinkki: Be careful not to burn the sugar, as it can turn bitter quickly.

5. 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.

   Noin 7 min

   Kokin vinkki: This step adds color and depth of flavor to the pork.

6. 6

   Add the ginger, scallion, star anise, cinnamon stick, and bay leaves to the pot and stir-fry for another minute until fragrant.

   Noin 1 min

7. 7

   Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water.

8. 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.

   Noin 1 t 20 min

   Kokin vinkki: Stir occasionally to prevent sticking and ensure even cooking.

9. 9

   Remove the lid and increase the heat to medium-high.

10. 10

    Simmer for another 5-10 minutes, stirring, until the sauce thickens and coats the pork belly.

    Noin 10 min

    Kokin vinkki: The sauce should be glossy and reduced, not watery.

11. 11

    Remove and discard the ginger, scallion, star anise, cinnamon stick, and bay leaves before serving.