Braised Pork Belly (Hong Shao Rou)

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

4. 4

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 1 uur 20 min

   Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.