/ November 14, 2020/ Uncategorized/ 0 comments

The sauce reduced nicely. 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. Add the oil to a Dutch oven, or heavy bottom pot over high heat. Hello and welcome to Tara's Multicultural Table! It is available at many Asian Food Markets or on Amazon:Pearl River Bridge Superior Dark Soy Sauce, 16.9-Ounce Glass Bottles (Pack of 2) and Koon Chun Black Soy Sauce. There are a few different ways of making the pork. If needed, add up to 1/2 cup additional water to nearly cover pork. If you like this recipe check out more here! My husband is Chinese and he missed eating Chinese food. Slice pork into twenty-four 1/2-inch-thick pieces. 5 large green onions, diagonally cut into 2-inch pieces. Cover the pot with cold water and bring to a boil over high heat. If not available, you can substitute with pork shoulder. I need to start using it more in my cooking, thanks for the reminder. Transfer pork to a plate with a slotted spoon; loosely cover. Cook, stirring occasionally, until the liquid has thickened into a glistening sauce and coats the pork. Small cinnamon stick. This helps to remove all the impurities and gook on the meat for a cleaner sauce/gravy. Allow to cool, then chill overnight. This pork dish looks so flavorful! I love being able to scan through a post and see what I can use, tips on finding it, and ways to substitute if I can’t get my hands on some of the more specialty items. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom. The more fatty slabs will leave quite a bit of oil in the dish. Learn how your comment data is processed. In a pinch, you can also make your own substitute. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cut the pork into 1½” cubes and place into a pot. Microwave for about 20 seconds and stir to combine. Smash the ginger and scallion gently with a rolling pin to loosen the fibers. If you can't find it, you can use pork shoulder as a substitute; just shred it and discard the fat after braising. Boil for 2 minutes. Amount is based on available nutrient data. After searing the pork and combining the ingredients, I transferred the mixture to a large clay pot to simmer. Transfer the mixture to a clay pot or a pot with a lid. 2 tablespoons soy sauce Serve with hot white rice and greens. You saved Chinese Braised Pork Belly to your. 279 calories; protein 15g 30% DV; carbohydrates 15.6g 5% DV; fat 17g 26% DV; cholesterol 41.2mg 14% DV; sodium 1284.5mg 51% DV. You should be able to find both at any Asian grocery store. Save my name, email, and website in this browser for the next time I comment. Perhaps I should throw caution to the wind (and my lean proteins) and give it a whirl. Percent Daily Values are based on a 2,000 calorie diet. 1 tablespoon dark soy sauce Bring the mixture to a boil, then reduce to a low simmer and cover. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. With the season changing our household is starting to crave comfort food. Allow to drain. Stir in the pork cubes and cook until lightly browned on all sides. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes. This makes 1/4 cup of a thinner dark soy sauce. Transfer to a plate. Cook, constantly stirring, until fragrant, 30 seconds to a minute. Hong Shao Rou (Chinese Red-Braised Pork) Adapted from Every Grain of Rice Serves 4. Congrats! This dish is called red-cooked pork, or hong shao rou in Mandarin. Hong Shao Rou (红烧肉) is a red-braised pork dish popular in China, particularly in Shanghai and Hunan. Notify me of follow-up comments by email. There’s another variation that uses ground pork instead of pork belly. Add the pork and fry for another 2-3 minutes or until the meat is barely golden. Then transfer to a serving dish. If you want to decrease the amount, make this dish ahead of time and refrigerate. https://www.allrecipes.com/recipe/262309/chinese-braised-pork-belly After 10-15 minutes, when the liquid has reduced by half, stir in 1 teaspoon of the dark soy sauce. In a small microwavable bowl, mix together 1 tablespoon water, 1 tablespoon soy sauce, and 3 tablespoons brown sugar.

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