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 porcije
Cuisine: chinese
Ingredients: 700 g pork belly skin on, cut into 3cm cubes; 3 kos ginger sliced; 2 kos scallion cut into 5cm segments; 2 kos star anise; 1 kos cinnamon stick; 2 kos bay leaf; 30 g rock sugar or granulated sugar; 4 žlica light soy sauce; 2 žlica dark soy sauce; 3 žlica shaoxing wine; 500 ml water; 1 žlica 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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 972 kcal

Informacije o alergenih: lahko vsebuje gluten, soja in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

700 gpork belly, skin on, cut into 3cm cubes
3 kosginger, sliced
2 kosscallion, cut into 5cm segments
2 kosstar anise
1 koscinnamon stick
2 kosbay leaf
30 grock sugar, or granulated sugar
4 žlicalight soy sauce
2 žlicadark soy sauce
3 žlicashaoxing wine
500 mlwater
1 žlicavegetable oil

Oprema

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

Postopek

Korak za korakom

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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 1 min
4
Add the rock sugar to the pot and stir constantly until it melts and turns into a light amber caramel.
Približno 3 min
Kuharjeva opomba: 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.
Približno 7 min
Kuharjeva opomba: 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.
Približno 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.
Približno 1 h 20 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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 porcijo

Hranilne vrednosti

35%Ocena

Kalorije: 972,3kcal
Beljakovine: 28,6g
Ogljikovi hidrati: 5,1g
Maščobe: 98,3g
Vlaknine: 1,3g
Sladkorji: 0,6g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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.