How to Prepare Award-winning Red braised pork

Red braised pork. Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. СВИНИНА ПО-КИТАЙСКИ РЕЦЕПТ The authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market.

Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an. Variations on Braised Pork Belly in China. Overall though, Chinese people love their braised pork belly.

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red braised pork. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Red braised pork is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Red braised pork is something that I have loved my whole life. They're fine and they look wonderful.

Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. СВИНИНА ПО-КИТАЙСКИ РЕЦЕПТ The authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red braised pork using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Red braised pork:

1. {Prepare 1-2 lbs of Skin on Pork belly.
2. {Get of Shaoxing wine (cooking wine).
3. {Take of Ginger.
4. {Get of Green onion.
5. {Prepare of Sugar.
6. {Get of Salt.
7. {Make ready of Oyster sauce.
8. {Make ready of Fish sauce.
9. {Prepare of Sichuan peppercorn.
10. {Take of Star Anise.
11. {Make ready stick of Cinnamon.
12. {Prepare leaf of Bay.
13. {Take of Ground white pepper.
14. {Take of Corn starch slurry for thickening if needed.

This traditional braised pork belly dish is a crowd-pleaser for any special occasion. This is a part of our Chinese New Year menu with chef Simone Tong. Red-colored meats are eaten for good luck because red is the color of fire, a symbol of good fortune and Perhaps the most famous revolutionary dish from the Hunan province, this red-braised pork is. Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting.

Instructions to make Red braised pork:

1. Torch the skin until it's blackened to make sure all the hair is removed, and then scrub off the charred part. The skin will have a yellow / red tinge afterwards..
2. Add cold water to a pot, enough to cover pork. Cut pork into preferred size (1.5 in cube) Add shaoxing wine (about 1/2 cup), ginger (about 1 inch knob and sliced), green onion (1 stalk). Boil and skim off foam. Remove pork and discard water..
3. Wash pork in hot /warm water to remove any foam..
4. Make caramel (can use caramel coloring soy sauce to replace this step) Add small amount of oil to work, add sugar (about 3 tbsp). Keep stirring while heating up, until sugar melts and the will turn into caramel fairly quickly. Add pork to coat the caramel on pork. (Watch for oil splatter).
5. Add one star anise, 1 in piece of cinnamon, about 1-2 tsp Sichuan peppercorn, 1 bay leaf, 2 in knob of ginger (sliced), 2-3 stalks of green onion and white pepper. Stir until fragrant, then add soy sauce, oyster sauce, fish sauce, and shaoxing wine, and enough water to cover pork..
6. Bring the wok to a boil, skim off any foam that is still there, and then keep it at rolling boil for another 15 minutes. This step will make sure the pork will absorb the coloring and turn red..
7. Put everything in pressure cooker and cook on high for 35 minutes. Quick release pressure..
8. Remove all pork and sieve through the braising liquid to remove all spices and ginger/green onions..
9. Put pork and braising liquid to wok, high heat to reduce the liquid to a thicker sauce. Adjust seasoning to taste (mostly needs more sugar. There should be plenty of salt in fish sauce and soy sauce).
10. Once the liquid is thickened, time to eat..

This recipe shows you how to cook it effortlessly. The recipe teaches how to cook the Red Braised Pork, Hong Shao Rou in Chinese, in the way of stewing, which is a representative of Chinese meat dishes. Chinese Red-Braised Pork Belly with Eggs Yuki Sugiura. Reviews for: Photos of Red Wine-Braised Pork. Red Wine-Braised Pork. this link is to an external site that may or may not meet accessibility guidelines.

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