Hong shao rou
Pork belly braised in caramel and soy until it glistens. The classic of red-braising.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Drop the pork cubes into boiling water for two minutes, drain and rinse them under cold water.
Dry the meat thoroughly. Wet, it spits in the caramel and cools it.
Melt the sugar in the oil over medium heat to an amber colour, stirring; it takes three or four minutes.
Add the meat and turn it for two minutes, until every cube is coated in the caramel.
Add the wine, both soy sauces, the ginger, spring onion and spices.
Add hot water level with the meat and braise covered for an hour on a low heat.
Uncover and reduce the sauce hard to a glaze, spooning it over the meat.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.