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 porsiyon
Cuisine: chinese, hunan
Ingredients: 1.000 g pork belly skin on, cut into 1.5-2 inch cubes; 30 g ginger sliced; 2 adet scallion cut into 2-inch pieces; 3 adet star anise; 1 adet cinnamon stick; 2 adet bay leaf; 3 adet dried chili (isteğe bağlı); 2 yemek kaşığı 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 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 50 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 1.401 kcal

Alerjen bilgisi: gluten, soya ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.000 gpork belly, skin on, cut into 1.5-2 inch cubes
30 gginger, sliced
2 adetscallion, cut into 2-inch pieces
3 adetstar anise
1 adetcinnamon stick
2 adetbay leaf
3 adetdried chili(isteğe bağlı)
2 yemek kaşığırapeseed oil
30 grock sugar, crushed
60 mlShaoxing wine
45 mllight soy sauce
15 mldark soy sauce
700 mlwater, hot
0,5 çay kaşığısalt

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
2
Once boiled, drain the pork belly and rinse thoroughly under cold water to remove any impurities. Set aside.
Yaklaşık 3 dk.
3
Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the crushed rock sugar.
Yaklaşık 1 dk.
4
Cook the sugar, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
7
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
Yaklaşık 1 dk.
8
Add the hot water, ensuring it just covers the pork belly. Bring the mixture to a boil.
Yaklaşık 5 dk.
9
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is very tender.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: Watch closely during this stage to prevent the sauce from burning.
11
Stir in the salt to taste. Serve hot with steamed rice.
Yaklaşık 1 dk.
Aşçının notu: Adjust salt as needed, depending on the saltiness of your soy sauces.

Porsiyon başına

Besin değerleri

37%Puan

Kalori: 1.400,7kcal
Protein: 39,6g
Karbonhidrat: 5,8g
Yağ: 143g
Lif: 1,6g
Şeker: 0,7g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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