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Recipe Tue Mar 03 2015
"Red-Cooked" Pork Belly Recipe
Hong shao rou ("red cooked" pork belly) is the beef bourguignon of China--velvety red, intensely savory, and braised slowly with wine. Though pork belly is fairly common in the American dining scene, this dish rarely makes an appearance, even in authentic Chinese restaurants. The star anise and Shaoxing wine makes this dish distinctively Chinese, and the delicious final result is often served with rice or noodles.
RECIPE for FOUR:
2 lbs pork belly, cut into 2 inch squares
3 pieces of whole star anise
2 cloves garlic, smashed
1 2-inch piece of ginger, cut into slices
1/3 cup dark soy sauce
1/4 cup Shaoxing wine (or dry sherry)
3 tbsp. sugar
1 tsp. salt
2 cups water
2 tbsp. vegetable or peanut oil
1. Put pork belly into pot of boiling water, cook for 2 minutes, then drain.
2. Heat oil in wok or flat pan over high heat. Add garlic and ginger and stir-fry until browned.
3. Add rice wine, soy sauce, star anise, salt, and 2 cups of water. Stir for 2 minutes until completely dissolved.
4. In the same pan, add in pork belly pieces. Reduce heat to medium-low and simmer for 1 hour until pork is tender.
3. Remove pork, add sugar, and cook remaining liquid for 15 minutes until liquid has thickened into a sauce.
sylvie / March 17, 2015 12:45 PM
Looks like a work of art, so nice!