for those of us who do not cook chinese often enough to have a full stocked asian pantry, this was a great dish to experiment with, and something you might shy away from in a restaurant. it is fatty, sticky, completely indulgent and very good. after 2-3 pieces of the pork, you'll be satisfied.
Red-Cooked Pork Belly (Hong Shao Rou )
With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is one of the most classic red-cooked dishes.
2 lbs. boneless skinless pork belly,
cut into 1 1/2" chunks
2 tbsp. peanut oil
1 2" piece ginger, cut into "coins"
10 scallions, cut into 3" pieces
1/4 cup shaoxing jiu (Chinese rice wine)
5 tbsp. mushroom-flavored dark soy sauce
1 tsp. salt
3 tbsp. sugar
cut into 1 1/2" chunks
2 tbsp. peanut oil
1 2" piece ginger, cut into "coins"
10 scallions, cut into 3" pieces
1/4 cup shaoxing jiu (Chinese rice wine)
5 tbsp. mushroom-flavored dark soy sauce
1 tsp. salt
3 tbsp. sugar
1. Put pork belly into a pot and cover with water; bring to a boil. Uncover and cook for 2 minutes; drain and rinse.
2. Heat peanut oil in a 14" flat-bottomed wok over high heat. Add a ginger and scallions and stir-fry for 10 seconds. Add the pork belly and stir-fry for 1 minute. Add rice wine; stir-fry until it begins to brown, 2–3 minutes. Add soy sauce and cook until absorbed, 2–3 minutes. Add salt and 2 cups water; bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until pork is just tender, about 1 hour.
3. Uncover wok, stir in sugar, and cook until liquid has thickened slightly, 12–14 minutes.
SERVES 4
Ratings & Reviews (1)
Red-Cooked Pork Belly (Hong Shao Rou )
Reviewed by hstaecker on
.
for those of us who do not cook chinese often enough to have a full stocked asian pantry, this was a great dish to experiment with, and something you might shy away from in a restaurant. it is fatty, sticky, completely indulgent and very good. after 2-3 pieces of the pork, you'll be satisfied.
Rating: 4
