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Shanghai-Style Braised Pork Belly

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We’re no fitness nuts by using any stretch of the creativeness…we’d eat something and the whole thing if we didn’t must fear approximately the threat of muffin tops. There are limitless times while the two of us stroll into a bakery or connoisseur store for the sole reason of just stepping into to appearance.
Shanghai-Style Braised Pork Belly (hong shao rou) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.







INGREDIENTS

3 /4 lb. of lean pork belly (cut into ¾-inch thick pieces)
2 tablespoons oil
1 tablespoon sugar

(rock sugar is preferred if you have it)
3 tablespoons Shaoxing wine
1 tablespoon regular soy sauce
½ tablespoon dark soy sauce
2 cups water

INSTRUCTIONS

begin with the aid of cutting your beef to your Shanghai braised beef belly - hong shao rou.
Then bring a pot of water to a boil. Blanch the red meat for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set apart.
Over low warmness, add oil and sugar to your wok. melt the sugar slightly and add the beef. improve the warmth to medium and cook till the red meat is gently browned.
flip the warmth back down to low and upload Shaoxing cooking wine, ordinary soy sauce, darkish soy sauce, and water. it's very vital to the coloration and flavor of this dish which you have both styles of soy sauce! simply head for your nearby Asian marketplace, buy a bottle of every, and it's going to final you a 12 months!
cowl and simmer for approximately 45 mins to one hour until beef is fork smooth. each five-10 minutes, stir to prevent burning and upload more water if it gets too dry. once the beef is fork soft, if there's nonetheless quite a few seen liquid, find the wok, turn up the warmth, and stir constantly till the sauce has reduced to a glistening coating.

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