Mao Shi Hong Shao Rou

下ごしらえ

材料

作り方

手順

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.

   約10 分

2. 2

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

   約3 分

3. 3

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

   約1 分

4. 4

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

   約3 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約3 分

7. 7

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

   約1 分

8. 8

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

   約5 分

9. 9

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

   約1 時間

   調理のヒント： 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.

    約15 分

    調理のヒント： Watch closely during this stage to prevent the sauce from burning.

11. 11

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

    約1 分

    調理のヒント： Adjust salt as needed, depending on the saltiness of your soy sauces.