update, how cooking recipe Hong Shao Rou Red Braised Pork with 10 ingredients and 15 stages of easy cooking, which is very practical.
Without fail recipe ultimate Hong Shao Rou (Red Braised Pork) easy, tasty, practical.
Hi all, at this time you can present recipe Hong Shao Rou (Red Braised Pork) with 10 ingredients and 15 steps. Next this is how to prepare, please carefully carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 15 stages of easy cooking Hong Shao Rou (Red Braised Pork).
Ingredients for Hong Shao Rou (Red Braised Pork)
Prepare 2 lb : pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces.
Needed 3 tablespoons : white wine/shaoxing wine/sherry.
Needed 2 tablespoon : light soy sauce.
Needed 3 teaspoon : dark soy sauce.
Needed 300 ml : water/top up as needed.
Prepare 1 : Spring onions.
Needed 3 Cloves : Garlic minced.
Needed 5 : good slices of pealed ginger root.
Prepare 2 : star anise.
Prepare 1 : rock of sugar/handful of brown sugar.
If all main ingredients Hong Shao Rou (Red Braised Pork) it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Hong Shao Rou (Red Braised Pork)
Image of Ingredients.
Blanch - Place the pork belly in a pot and cover it with cold water and bring to a boil..
Once it starts to boil remove the meat..
Drain the the pork..
Clean off any residue..
Cut the belly into 3/4-inch thick pieces..
Add oil and 2 tablespoons of caster sugar to a pan/dish. Melt the sugar until brown..
Add the meat and make sure to cover it with the oil and sugar..
Once the meat has a bit of colour add the white wine/shaoxing wine, light soy sauce, dark soy sauce and the water..
The spices..
Add the spices to the dish and cover with a lid and simmer/braise for 3 hours..
After an hour check to see if you need to add more water, Add 200mls every hour if needed..
An hour before serving add a good hand full of brown sugar or a block of rock sugar..
Finished - Remove the ginger, star anise and spring onions..
Serve with rice and chopped green onions.
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