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 porții
Cuisine: chinese, hunan
Ingredients: 1.000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 buc. scallion cut into 2-inch pieces; 3 buc. star anise; 1 buc. cinnamon stick; 2 buc. bay leaf; 3 buc. dried chili (opțional); 2 lingură 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 linguriță 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.

O rețetă originală de Forkin

Durată totală: 1 oră 50 min.
Porții: 4
Dificultate: Medie
Per porție: 1.401 kcal

Informații despre alergeni: poate conține gluten, soia și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

37%Scor

Calorii: 1.400,7kcal
Proteine: 39,6g
Carbohidrați: 5,8g
Grăsimi: 143g
Fibre: 1,6g
Zahăr: 0,7g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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