Main Course

Braised Pork Belly (Hong Shao Rou)

Name: Braised Pork Belly (Hong Shao Rou)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 porcje
Cuisine: chinese
Ingredients: 700 g pork belly skin on, cut into 3cm cubes; 3 szt. ginger sliced; 2 szt. scallion cut into 5cm segments; 2 szt. star anise; 1 szt. cinnamon stick; 2 szt. bay leaf; 30 g rock sugar or granulated sugar; 4 łyżka light soy sauce; 2 łyżka dark soy sauce; 3 łyżka shaoxing wine; 500 ml water; 1 łyżka vegetable oil

This classic Chinese dish features tender, succulent pork belly braised in a rich, savory, and slightly sweet sauce. The pork is first seared to render some fat, then slowly simmered until it's melt-in-your-mouth soft, making it a comforting and flavorful main course.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 50 min
Porcje: 4
Trudność: Średni
Na porcję: 972 kcal

Informacja o alergenach: może zawierać gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

700 gpork belly, skin on, cut into 3cm cubes
3 szt.ginger, sliced
2 szt.scallion, cut into 5cm segments
2 szt.star anise
1 szt.cinnamon stick
2 szt.bay leaf
30 grock sugar, or granulated sugar
4 łyżkalight soy sauce
2 łyżkadark soy sauce
3 łyżkashaoxing wine
500 mlwater
1 łyżkavegetable oil

Sprzęt

large pot · spatula · dutch oven · cutting board · knife

Sposób przygotowania

Krok po kroku

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.
Około 5 min
Wskazówka kucharza: This step helps to remove any gamey smell and excess fat.
2
Drain the pork belly, rinse under cold water, and pat dry thoroughly with paper towels.
Około 2 min
Wskazówka kucharza: Drying the pork helps it crisp up better when searing.
3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Około 1 min
4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
Około 3 min
Wskazówka kucharza: Be careful not to burn the sugar, as it can turn bitter quickly.
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.
Około 7 min
Wskazówka kucharza: This step adds color and depth of flavor to the pork.
6
Add the ginger, scallion, star anise, cinnamon stick, and bay leaves to the pot and stir-fry for another minute until fragrant.
Około 1 min
7
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water.
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.
Około 1 godz. 20 min
Wskazówka kucharza: Stir occasionally to prevent sticking and ensure even cooking.
9
Remove the lid and increase the heat to medium-high.
10
Simmer for another 5-10 minutes, stirring, until the sauce thickens and coats the pork belly.
Około 10 min
Wskazówka kucharza: The sauce should be glossy and reduced, not watery.
11
Remove and discard the ginger, scallion, star anise, cinnamon stick, and bay leaves before serving.

Na porcję

Wartości odżywcze

35%Ocena

Kalorie: 972,3kcal
Białko: 28,6g
Węglowodany: 5,1g
Tłuszcz: 98,3g
Błonnik: 1,3g
Cukry: 0,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover braised pork belly in an airtight container in the refrigerator.

Odgrzewanie

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