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 porcije
Cuisine: chinese, hunan
Ingredients: 1000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 kos scallion cut into 2-inch pieces; 3 kos star anise; 1 kos cinnamon stick; 2 kos bay leaf; 3 kos dried chili (neobvezno); 2 žlica 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 žlička 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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 1401 kcal

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

Priprava

Sestavine

1000 gpork belly, skin on, cut into 1.5-2 inch cubes
30 gginger, sliced
2 kosscallion, cut into 2-inch pieces
3 kosstar anise
1 koscinnamon stick
2 kosbay leaf
3 kosdried chili(neobvezno)
2 žlicarapeseed oil
30 grock sugar, crushed
60 mlShaoxing wine
45 mllight soy sauce
15 mldark soy sauce
700 mlwater, hot
0,5 žličkasalt

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

37%Ocena

Kalorije: 1400,7kcal
Beljakovine: 39,6g
Ogljikovi hidrati: 5,8g
Maščobe: 143g
Vlaknine: 1,6g
Sladkorji: 0,7g

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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