Shanghai-Style Red Braised Pork Belly: Melt-in-Your-Mouth Goodness
Introduction
Shanghai-Style Red Braised Pork Belly, a quintessential dish in Chinese cuisine, is a delectable and savory delicacy that tantalizes taste buds with its rich flavors. This dish features succulent pork belly simmered in a fragrant soy sauce-based mixture until the meat becomes tender and infused with the essence of aromatic spices. The result is a melt-in-your-mouth experience that showcases the art of slow-cooking and flavor harmony. Let’s delve into the ingredients and steps to master this culinary delight at home.
Ingredients
– 2 pounds of pork belly, skin-on
– 3 slices of ginger
– 2 cloves of garlic, minced
– 3 green onions, cut into 2-inch sections
– 1 tablespoon of cooking oil
– 1 star anise
– 2-3 dried red chilies
– 1 cinnamon stick
– 1/4 cup of soy sauce
– 1/4 cup of dark soy sauce
– 1 tablespoon of rock sugar or brown sugar
– 1 cup of water
Directions
1. Begin by preparing the pork belly. Cut the pork belly into 1-inch thick slices and blanch them in boiling water for a few minutes to remove impurities. Drain and set aside.
2. In a wok or deep skillet, heat the cooking oil over medium heat. Add the ginger slices, minced garlic, and white parts of the green onions. Sauté until fragrant.
3. Add the pork belly slices to the wok, and sear them until lightly browned on all sides.
4. Stir in the star anise, dried red chilies, and cinnamon stick to infuse the oil with their flavors.
5. Pour in the soy sauce, dark soy sauce, and sugar. Stir well to combine.
6. Add water to the wok until the pork belly slices are almost submerged. Bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for about 60-90 minutes, or until the pork belly is tender and the sauce has thickened to a glaze-like consistency.
8. Stir occasionally and ensure the pork belly is coated evenly with the sauce.
9. Once done, remove from heat and garnish with the green parts of the green onions.
10. Serve your Shanghai-Style Red Braised Pork Belly hot with steamed rice and enjoy the irresistible flavors of this classic Chinese dish.
Embrace the culinary tradition of Shanghai with this iconic red braised pork belly recipe, and savor every mouthful of its indulgent goodness.
Frequently Asked Questions About Shanghai-Style Red Braised Pork Belly
What is Shanghai-style red braised pork belly?
Shanghai-style red braised pork belly, also known as “Hong Shao Rou”, is a classic Chinese dish where fatty pork belly is braised in a combination of soy sauce, sugar, and spices until the meat is tender, flavorful, and slightly caramelized in a reddish-brown sauce.
How is Shanghai-style red braised pork belly traditionally cooked?
Traditionally, Shanghai-style red braised pork belly is cooked by first searing the pork belly to render some fat, then simmering it in a mixture of soy sauce, sugar, Shaoxing wine, aromatics like ginger and green onions, and sometimes spices like star anise and cinnamon. The slow braising process allows the flavors to permeate the meat, resulting in a rich and savory dish.
What makes Shanghai-style red braised pork belly so delicious?
The combination of fatty pork belly, savory soy sauce, sweet sugar, and aromatic spices creates a harmonious balance of flavors in Shanghai-style red braised pork belly. The slow cooking process allows the pork to become tender and melt-in-your-mouth, while the sauce thickens to a caramelized richness that complements the meat perfectly.
