Thursday, August 11, 2005

red braised pork belly

Hong shao rou

Take 3 lbs of pork belly cut into 3 pieces. Boil it from a cold start in a good ammount of cold water for 5 minutes, Drain, rinse and cool until comfortable to handle. Slice the belly into either thick slices (around 3 per block), or into large 2 bite chunks. Brown the belly on all sides then deglaze with 2 cups chicken stock, 4 Tbsp shaoxing, 3 big ginger coins and 1 bunch scallions, both smashed with the flat side of a cleaver 2 star anise, 2 Tbsp brown sugar, 1 1/2 tsp coarse salt., 1 1/2 tbsp light or dark soy.
Braise the belly, covered, for 2 -3 hours (the larger the pieces, the longer the braise) until extremely tender. Optionally reduce the liquid to a desired consistency/intensity/ serve with rice and veg.

You can also make this without stock by using water and upping the soy, it is however, not as unctuous.

This would be great pan browned after being red cooked.


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