Braised Pork Hash Recipes

SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)

Steps:

• Start by cutting your pork belly into 3/4-inch thick pieces.
• Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
• Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
• Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
• NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
• Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
• Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.