Main CourseDinner

Mao Shi Hong Shao Rou

Name: Mao Shi Hong Shao Rou
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 porties
Cuisine: chinese, hunan
Ingredients: 1.000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 st scallion cut into 2-inch pieces; 3 st star anise; 1 st cinnamon stick; 2 st bay leaf; 3 st dried chili (optioneel); 2 el rapeseed oil; 30 g rock sugar crushed; 60 ml Shaoxing wine; 45 ml light soy sauce; 15 ml dark soy sauce; 700 ml water hot; 0,5 tl salt

This classic Hunan dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork achieves a beautiful reddish-brown hue, characteristic of 'red braised' dishes, from the caramelization and dark soy sauce. It's a comforting and deeply flavorful main course.

Een origineel recept van Forkin

Totale tijd: 1 uur 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.401 kcal

Allergeneninformatie: kan gluten, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 gpork belly, skin on, cut into 1.5-2 inch cubes
30 gginger, sliced
2 stscallion, cut into 2-inch pieces
3 ststar anise
1 stcinnamon stick
2 stbay leaf
3 stdried chili(optioneel)
2 elrapeseed oil
30 grock sugar, crushed
60 mlShaoxing wine
45 mllight soy sauce
15 mldark soy sauce
700 mlwater, hot
0,5 tlsalt

Keukengerei

large pot · dutch oven · cutting board · knife · stirring spoon

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
Ongeveer 3 min
3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
Ongeveer 1 min
4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
Ongeveer 3 min
Tip van de kok: Keep the heat moderate to prevent burning the sugar.
5
Add the blanched pork belly to the pot and stir well to coat the pork evenly with the caramel.
Ongeveer 2 min
Tip van de kok: The caramel will seize up initially, but will loosen as the pork cooks.
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.
Ongeveer 3 min
7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
Ongeveer 1 min
8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
Ongeveer 5 min
9
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.
Ongeveer 1 uur
Tip van de kok: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.
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.
Ongeveer 15 min
Tip van de kok: Watch closely during this stage to prevent the sauce from burning.
11
Stir in the salt to taste. Serve hot with steamed rice.
Ongeveer 1 min
Tip van de kok: Adjust salt as needed, depending on the saltiness of your soy sauces.

Per portie

Voedingswaarden

37%Score

Calorieën: 1.400,7kcal
Eiwit: 39,6g
Koolhydraten: 5,8g
Vet: 143g
Vezels: 1,6g
Suiker: 0,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Mao Shi Hong Shao Rou in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a saucepan over low heat, adding a splash of water if the sauce is too thick, or microwave until heated through.