Braised Pork Belly (Hong Shao Rou)

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材料

作り方

手順

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.

   約5 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約1 分

4. 4

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

   約3 分

   調理のヒント： 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.

   約7 分

   調理のヒント： 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.

   約1 分

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.

   約1 時間 20 分

   調理のヒント： 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.

    約10 分

    調理のヒント： 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.