SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
SHANGHAI STYLE PORK CHOPS
This is a recipe I received from my husband when we got married. It had been given to him from his seminary days when he shared a house with a married couple. This was a recipe he actually prepared himself way back before I knew him. He has since happily given up all cooking responsibilities to me! I've tweaked the sauce just a bit - it has a nice, spicy flavor.
Provided by pattikay in L.A.
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the water, egg, flour and salt into a batter.
- Dip chops into batter and coat completely. Remove from batter and set aside.
- Mix all sauce ingredients.
- Pour oil into skillet. (I used about 4 T; the original recipe says "enough to cover chops" - I just didn't want to use that much).
- Put chops in hot oil, reduce flame and brown about 4 minutes, then turn over and brown on other side. Take chops out and drain.
- Over low flame, heat sauce in a large skillet, stirring about 2 minutes till thickened.
- Add chops and simmer about 5 minutes (till chops are cooked through.
- Good served with rice or noodles.
Nutrition Facts : Calories 386.1, Fat 13.2, SaturatedFat 4.8, Cholesterol 124.3, Sodium 1492.4, Carbohydrate 29.9, Fiber 0.7, Sugar 13.2, Protein 28.9
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
Walter Kei of Hong Kong taught me this simple peppery Shanghainese-style stir-fry. Many traditional cooks prefer the "head and tail" of the bean sprout to be removed. This is very labor-intensive, but in Hong Kong, produce vendors sell trimmed sprouts, called "silver sprouts," for a slightly higher price.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
- Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.
PORK CHOPS, CHINESE STYLE
I haven't made these in a while but I remember how tasty they were! I've included the 30 minute marinating time in the prep time. Adapted from a Madame Wong recipe.
Provided by Hey Jude
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound pork chops to thin them a bit; combine next five ingredients and marinate the chops in the mixture for 30 minutes, then drain.
- Dredge pork chops with cornstarch.
- Heat oil in a wok or skillet; fry chops until golden brown; cook about 5 minutes each side.
- Drain on paper towel.
- Place on a platter and garnish with cilantro.
Nutrition Facts : Calories 869.5, Fat 74.2, SaturatedFat 12.6, Cholesterol 124, Sodium 883, Carbohydrate 9.1, Fiber 0.2, Sugar 1.2, Protein 40.9
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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