Easy Recipe: Delicious Braised Red Pork Belly

Braised Red Pork Belly. We Deliver High-Quality Cuts Of Meat To Your Door For An Unforgettable Dining Experience. Rich in Flavors and Possesses a Remarkable Melt-In-Your-Mouth Texture. 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 and cook over an extended period.

Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Nutritional Information Slow-Cooked Red Braised Pork Belly. Chairman Mao's Red Braised Pork Belly is a famous Chinese dish with many slight variations. You can have Braised Red Pork Belly using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Braised Red Pork Belly

1. Prepare 1 kg of pork belly.
2. Prepare 1 of star anise.
3. Prepare slices of Garlic and ginger.
4. It’s Half of Tangerine peel.
5. Prepare of to taste:.
6. You need of rock sugar.
7. Prepare of light soy sauce.
8. It’s of dark soy sauce.

This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again. Red braised pork belly or Red-cooked pork belly (红烧肉)is one of the most famous Classic Chinese dishes. By mention it, what will you think about? The heavy and savory taste or the brightly red color?

Braised Red Pork Belly instructions

1. Add water and put pork belly and boil for 5 mins. After that, remove and rinse in water then slice into big cubes..
2. Heat wok add oil and saute garlic ginger star anise tangerine peel, lastly add pork..
3. Pour 1 cup of water, light soy sauce, dark soy sauce and simmer for 30.mins..
4. When the sauce has almost dried out, add the caramelized rock sugar and turn the fire into low. Cook until sauce thickens and it coated the pork. Remove..

For me the most attracting thing is the juicy, soft but not fatty taste. For the pork belly: Pat the skin of the pork belly completely dry. Szechuan Red Braised Pork Belly – For my version I quickly simmer the pork belly in aromatics, dry and then sear in a hot wok. Brown sugar, soy sauce and other spices are added and the braising begins. The result is a rich, crispy, succulent pork belly covered in a sweet, sticky sauce that has a nice touch of heat.