CHINESE BRAISED PORK BELLY
This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site).
Provided by Andrea Nguyen
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut pork into eight 2x3-inch pieces.
- Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
- Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
- Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
- Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
- Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 15.6 g, Cholesterol 41.2 mg, Fat 17 g, Fiber 0.6 g, Protein 15 g, SaturatedFat 5.2 g, Sodium 1284.5 mg, Sugar 10.3 g
LU ROU FAN (TAIWANESE BRAISED PORK RICE BOWL)
Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.
Provided by Judy
Categories Pork
Time 2h
Number Of Ingredients 17
Steps:
- Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
- Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
- Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
Nutrition Facts : Calories 698 kcal, Carbohydrate 13 g, Protein 20 g, Fat 68 g, SaturatedFat 24 g, Cholesterol 268 mg, Sodium 1167 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TAIWANESE BRAISED PORK BELLY (LU ROU FAN) - INSTANT POT OR SLOW COOKER
Steps:
- Turn on the "sauté" function of the pressure cooker, press "adjust" once to switch to "more" for browning. Add vegetable oil to coat the bottom.
- Once the oil is hot, add pork belly and give it a stir so that it's not sticking to the bottom. After 3-5 minutes, there's liquid coming from the pork belly. Let it cook until the liquid evaporates. This is to make sure it doesn't dilute the seasonings that will be added later on and allow the flavors to quickly penetrate the pork belly.
- Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Mix it well and add hot water. Cover with the lid.
- Turn on the "manual" function, set the timer to 20 minutes or 30 minutes if you have more time. Natural OR quick release after done. Skim off the fatty oil from the top.
- Turn on the "sauté" function, and "adjust" to "more". This is to thicken the sauce and darken the pork belly. The longer the pork is sautéed, the darker color it gets and the sauce becomes more concentrated. This is up to your preference. Add light soy sauce or salt to taste. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened.
- Ladle the braised pork over rice with some sauce. Top with an egg and vegetables.
- Heat the vegetable oil in a large pan over high heat and sauté the pork belly till golden brown. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Mix it well and transfer to a slow cooker.
- Add hot water, set to low and cook for 2 hours. Skim off the oil from the top.
- Heat a large saucepan over high heat. Transfer the pork belly to the pan and cook it till the sauce starts thickening. The longer the pork is sautéed, the darker color it gets and the sauce becomes more concentrated. This is up to your preference. Add light soy sauce or salt to taste to desired saltiness. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened.
INSTANT POT TAIWANESE BRAISED PORK
Make this Ultimate Classic Taiwanese Comfort Food - Instant Pot Taiwanese Braised Pork (Chinese: 滷肉飯; Lu Rou Fan)! Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting & satisfying to eat. You'll fall in love with the gorgeously flavorful Lu Rou Sauce.
Provided by Amy + Jacky
Time 1h15m
Number Of Ingredients 17
Steps:
- Brown Pork Belly in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT" in order to induce a maillard reaction. Add 1 tsp (5ml) peanut oil in Instant Pot's inner pot, then ensure the whole bottom is coated with oil. Lightly season the pork belly's skin side with salt. Place pork belly's seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side. Lightly season the other side of pork belly with salt. Then, brown the pork belly's two thinner sides for 3 minutes per side. Set aside the browned pork belly.
- Optional Flavor Enhancing Step - Caramelize Sugar: Add 1.5 tbsp (22g) unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter. Add 2 tbsp (29g) brown sugar, then stir very occasionally. *Pro Tip: Ensure the sugar reaches a deep caramelized color (see photo). This process will take ~1.5 - 2 mins.
- Saute Shallot and Garlic: Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallot) in Instant Pot to stop the sugar from burning. Then, add in ginger slices and minced garlic. Saute for another minute.
- Deglaze: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) cold water in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Pork Belly: Add in 2 - 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, ½ tsp (0.8g) five-spice powder, ¼ tsp (1g) ground white pepper. Give it a quick mix, then turn off the heat. Slowly cut the pork belly into small strips (see photo), then place pork belly in Instant Pot, and give it a quick mix. *Pro Tip: Ensure the pork belly is partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
- Thicken Lu Rou Sauce: Remove & discard the star anise and bay leaves. *Pro Tip: If you want to add in soft or hard boiled eggs, add them at this stage. Bring the delicious content to a simmer with the "Saute More" function. Let the content simmer for 3 - 10 minutes to break down the meat & thicken the sauce. Stir occasionally.
- Season & Serve Taiwanese Braised Pork: Taste and season the Taiwanese Braised Pork Belly (for reference, we used 3 pinches of salt & ~1 tsp white sugar here to balance & further bring out the depths of flavors). Garnish with thinly sliced green onions, then serve on rice. Enjoy your delicious Classic Taiwanese Minced Pork!~ :)
Nutrition Facts : Calories 620 kcal, Carbohydrate 5 g, Protein 11 g, Fat 61 g, SaturatedFat 23 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BRAISED PORK BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)
Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.
Provided by KP Kwan
Categories Main
Time 1h45m
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
- After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
- Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
- Pan-fry the pork for two minutes until all the sides are sear and colored.
- Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
- Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
- Dish out and garnish with thinly sliced scallion. Serve.
Nutrition Facts : Calories 229 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1288 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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- Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.
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- Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.
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- While the pork mixture is simmer on the stove top, take the fried shallots and crush them with a mortar and pestle to a paste. After the pork has simmered on the stove top for 30 minutes, stir in the shallots and let everything simmer for another 10 minutes. Salt to taste.
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