The whole process took me about 40 minutes. This is important as the liquid of the stew may not fully cover the pork. The sauce should be quite sticky and glaze the surface of the meat to form a glossy sheen. After five minutes, remove the pork from the water and clean them under running water. Look for pork belly at Asian markets or specialty butchers. On the contrary, the pork lacks the dark and thick caramelized glossy finishings if you use light soy sauce alone. Please read my privacy policy for more info. The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. Cooking was relatively straightforward though I probably could have sliced the pork more accurately. The chef misunderstood that the wine was supposed to add into the braised pork belly instead of serving the guests. Both ingredients will release the flavor to the braising liquid and partially disintegrate after prolonged cooking. Mouth watering! Use rock sugar. The pork will fully absorb the flavor of the spring onions and ginger during the long hours of stewing. 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 over an extended period. Check the amount of water occasionally. Marinating and prolonged stewing is essential to let the flavor develop. Once it is boiling, reduce the heat to a bare simmer. Yes, I mean with little oil for ‘dry frying.’ You know that English is not my primary language so I hope you understand what I mean. You are welcome, and I am glad that you love it. Your email address will not be published. Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and … Over the centuries, this dish has become very popular, and once you taste it, you’ll know why! As an Amazon Associate, I earn from qualifying purchases. Variations on Braised Pork Belly in China. Transfer to a plate. KP Kwan. KP Kwan. The prolonged stewing with wine breaks down the fat to make the braised pork belly flavorsome, succulent and give it the tender “melt-in-the-mouth” texture. Use light soy sauce, not the dark one. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. The second type is the light soy sauce, which is saltier, thinner than the dark soy sauce, and lighter. Since the meat will shrink after cooking, you can cut it slightly bigger than what you expect after braising. Serve. I don't eat pork so I can only review based on my experience of cooking and my kids' opinions. Some food needs more time to prepare. There are three steps in this recipe. Add the remaining ingredients in B into the clay pot. The quality of soy sauce is very important since there are only six ingredients used in this recipe. You can use dry sherry as the substitute if it is not available. Double recipe and served with sticky rice and stir fry greenbean. Dry frying is a better approach. Shaoxing wine is commonly used in Chinese cooking. So I used this recipe to re-create the Chinese braised pork. Pork belly is excellent for braising because it is tender and has the melt in the mouth texture after braising, resulting from the melting of fat interlaced between the lean meat. This dish is called red-cooked pork, or hong shao rou in Mandarin. Percent Daily Values are based on a 2,000 calorie diet. In light of this, I will divide the recipe based on the […]. Reduce heat to medium, then return pork to pot, turning pieces to coat. But I always include it in the recipe because I like its aromatic flavor. Turn the pork pieces skin-side up in the pot. Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. The best size for the pork pieces is one-inch cubes.