Chinese Red Cooked Pork Belly Braised Recipes
CHINESE RED-COOKED PORK BELLY, BRAISED
Pork belly is one of the most commonly eaten cuts of meat in China and South Korea. You can find it in most Asian grocery stores.
Provided by Gen7173
Categories Pork
Time 1h30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok or dutch oven until shimmering.
- Add sugar to oil. Mix constantly until it melts (~370F).
- Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention.
- Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer.
- After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat.
- Garnish with chopped green onions and sesame seeds. Serve.
Nutrition Facts : Calories 1278.9, Fat 125, SaturatedFat 44.5, Cholesterol 163.6, Sodium 1419.2, Carbohydrate 10.6, Fiber 0.3, Sugar 8.9, Protein 23.9
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
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- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
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- Bring a large pot of water to a boil. Boil the whole slab of belly for 5 minutes. Remove from the water and set on a cutting board to cool. Save the cooking water if you are not using stock later for this recipe. Cut the meat into largish cubes of about 2 inches across.
- Mix the sugar with 3 tablespoons water until the sugar has dissolved. In a wok, heat the syrup over medium heat until begins to turn yellow, about 5 minutes or so. Add the par-cooked pork belly and turn to coat with the syrup mixture. Stir-fry until nicely browned.
- Pour in the Shaoxing wine, soy and enough stock or cooking water to cover the meat, and add the star anise, ginger, and chiles. Cover and simmer gently over medium-to-low heat. How long? Until the meat is tender. Typically about 90 minutes, but for a wild hog or bear this could take up to 3 hours. Check after 90 minutes. Taste the stock and if it is getting too strong, remove some of the spices.
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