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 porcje
Cuisine: chinese, hunan
Ingredients: 1000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 szt. scallion cut into 2-inch pieces; 3 szt. star anise; 1 szt. cinnamon stick; 2 szt. bay leaf; 3 szt. dried chili (opcjonalnie); 2 łyżka 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 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 50 min
Porcje: 4
Trudność: Średni
Na porcję: 1401 kcal

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

Przygotowanie stanowiska

Składniki

1000 gpork belly, skin on, cut into 1.5-2 inch cubes
30 gginger, sliced
2 szt.scallion, cut into 2-inch pieces
3 szt.star anise
1 szt.cinnamon stick
2 szt.bay leaf
3 szt.dried chili(opcjonalnie)
2 łyżkarapeseed oil
30 grock sugar, crushed
60 mlShaoxing wine
45 mllight soy sauce
15 mldark soy sauce
700 mlwater, hot
0,5 łyżeczkasalt

Sprzęt

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

Sposób przygotowania

Krok po kroku

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.
Około 10 min
2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
Około 3 min
3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
Około 1 min
4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
Około 1 min
8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
Około 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.
Około 1 godz.
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: Watch closely during this stage to prevent the sauce from burning.
11
Stir in the salt to taste. Serve hot with steamed rice.
Około 1 min
Wskazówka kucharza: Adjust salt as needed, depending on the saltiness of your soy sauces.

Na porcję

Wartości odżywcze

37%Ocena

Kalorie: 1400,7kcal
Białko: 39,6g
Węglowodany: 5,8g
Tłuszcz: 143g
Błonnik: 1,6g
Cukry: 0,7g

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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