Method. ground ginger. Just head to your local Asian market, buy a bottle of each, and it will last you a year! Start by cutting your pork belly into 3/4-inch thick pieces. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Some of the more well-known variations include the addition of squid (sounds odd, but boy, is it tasty), hard boiled eggs, and tofu knots (one of Sarah’s favorites. But do not marinade longer than 24 hrs, esp. Add the wine and reduce to a syrup, then add the chicken stock and reduce for 10 minutes. gochugaru (Korean red pepper flakes) 2 tablespoons . This was delicious. That’s right, just SIX ingredients. Season with salt and pepper. Melt the  sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned. Once up to temp, reduce to medium heat, transfer pork belly and cook for about 2-3 minutes per side until nicely browned. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. In a snack bag, add 1 piece of prepared pork belly (approximately 6 oz) and red or white wine. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. I made a stir-fried vegetable (asparagus, onion and carrots), and some brown rice to go with it. Cut the pork belly into 3/4 inch thick pieces. 1 cup water. Everyone knows it, and there are many versions and twists based on the original. The pork was tender and melt in your mouth yet firm and the crunchier parts were the best. Add pancetta and cook 3-5 minutes, until crispy. Use a sharp knife to separate the skin from the pork then trim any excess fat. red wine – the flavor of the wine … Going on my rotation. (Note about the pork belly: my grocery store only carries cubed pork belly, but if yours is in a large block you can buy the larger then cube yourself as well.) Add 1/2 cup of water (or brewed coffee) to the slow cooker. You may have to adjust the cooking time accordingly. There are countless times when the two of us walk into a bakery or gourmet shop for the sole purpose of just going in to look. Add the pork and turn the heat to high. As for the rest, don’t reduce sauce to the point of dryness. In a large roasting tin. I’d recommend this recipe for your tenderloin and pork shoulder with skin for Hong Shao Rou if you can’t find pork belly. 1 tablespoon . 1 tbsp honey. In the meantime toss the chopped vegetables with a bit of red wine, salt and parsley and preheat the oven to 250F. TheWoksofLife.com is written and produced for informational purposes only. gochujang (Korean red pepper paste) 4 tablespoons . honey. No, Brin, tenderloin is too lean and it’s a waste to braise it. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year’s favorite. mirin (sweet rice wine) 2 tablespoons . And it's great for a Friday night meal … Chairman Mao’s Red Braised Pork Belly is a famous Chinese dish with many slight variations. Looking for more authentic recipes? Take the pork out of the pot, rinse, and set aside. Method. Also, skim some fat off, and save it for . This was AMAZING although I did manage to mess it up. The list goes on, but since I’m from Shanghai, I like to cook the original, un-embellished Shanghai-style version. Hi Judy and clan – really have been enjoying the dishes I’ve tried. They have a red wine marinated pork belly that's really amazing and I'd like to recreate it at home. Let us know in the comments if you’re interested in any other variations of this dish, and we’ll get right on it. Born in Shanghai, she arrived in the U.S. at age 16. Add Korean sticky chilli sauce and sesame seeds, reduce heat to medium and cook for a … NOTE: It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Best wine to serve with pulled pork – Young rioja (red) See more ideas about asian recipes, cooking recipes, recipes. pre-heat oven to 220c. The second time, I braised until it was about to separate, but still no glaze. Boil a large pot of water, add cooking wine, 2 slices of ginger and 2 green onions, cook the pork … #4, Wine. What do you serve along side it? There was about 2 cm worth of fat at the bottom of my dutch oven for 2lbs of pork belly. Samgyeopsal Marinating in Red Wine (before EVOO) Marinade for 2-3 hrs or up to overnight. Hi there! Tap here to receive our FREE top 25 recipe book! So for most of our home-cooked meals these days, we try to stay pretty healthy–lots of veggies. Hi Judy, can I use pork tenderloin to replace pork belly? Learn how your comment data is processed. A) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon frying pan and bring up to temperature on high, should take around 1-2 minutes. But Shanghai-Style Braised Pork Belly (hong shao rou) is an exception! It was delicious, but I was left with a lot of fat, no sauce. Any other ideas on how to get that gorgeous glaze? Delicious, but with a dull brown color. The ingredients are very simple: pork belly, oil, sugar, wine, soy sauce, dark soy sauce. Thanks! Transfer the meat to a baking dish. toasted sesame oil . Using a slotted spoon, transfer pork to a plate; remove pot from heat. Can I use pork shoulder instead? soy sauce. This gets rid of impurities and starts the cooking process. For this one, the first time I made it I had the same problem as Katy. Rinse the pork belly. Give a gentle massage to coat the pork belly… In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Lower the heat, add the balsamic vinegar and soy sauce, and simmer for around 40 minutes. Sear the pork by frying it for 2 minutes on each side. For next time, Katy, reduce the braising time so you have slightly more sauce left. 2 tablespoons . Cover the pork with foil and rest. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Cantonese Style Braised Pork Belly with Arrowroot. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. In Korea, this recipe, known as toejigogi kui, is made with pork belly, but it's equally delicious—and much leaner—when prepared with pork loin. There's a chain mostly in Southern California called Gen Korean BBQ. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. We’re just giving the hungry public what they want, after all. You may have to adjust the cooking time accordingly. 2 tablespoons . We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. 2. This shanghai pork belly recipe is designed for two to three people because I’m cooking for three here, but you can certainly double and/or triple the recipe for bigger crowds. The pork … “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Pork belly is a very fatty dish so you want a wine with lots of acidity to keep your mouth nice a fresh. For the red wine reduction: add the onion, celery, carrot and leek into a pan and fry until golden. 1 teaspoon gochujang (Korean chile paste) 2 1/2 pounds skin-on pork belly For the Pickled Radish: 8 ounces Korean white radish (peeled and julienned) 2 tablespoons Korean apple vinegar (or rice vinegar) 2 tablespoons sugar 2 teaspoons ground Szechuan chile peppers 1 clove garlic (finely grated) 2 teaspoons kosher salt For the Sauce: Crazy, right? Add in 5 tbsp Lee Kum Kee Red Braising Sauce and water. Turn the pork belly pieces once halfway through. Let sauce cooking liquid cool … Bring a large pot of water to the boil. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Pan fry the pork belly on a high heat in a stewing pot until all sides are slightly charred. Try again :-). It was still delicious even without a sticky glazes and more of a fried coating. This shanghai pork belly recipe is designed for two to three people because I’m cooking for three here, but you can certainly double and/or triple the recipe for bigger crowds. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating. (not that we’re looking for another excuse to make it or anything…). freshly ground black pepper . And then, it’s time to eat! First dry and score the skin of the pork belly before rubbing it with salt, pepper and granulated garlic. A dry German riesling has this in spades, with intense peachy fruit that can stand up to the strong flavour of belly pork. Put the pork belly on the rack and drizzle a little more oil on top. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating. Cut the pork into large squares and … Bring a pot of water to a boil. Cut the onion in half, and roughly slice each half, and place the slices at the bottom of the slow cooker in a single layer. This gets rid of impurities and starts the cooking process. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. I confess I’ve never actually had this dish before so I have no comparison, but we will be making this again even if I can’t get the sauce quite right. 1 teaspoon . Looks like a great recipe! I think that I cooked it too long and the sauce separated from all the rendered pork fat. 1 bottle red wine. For entertaining, get one of these clay or earthen pots to serve your Shanghai Style Braised pork Belly (hong shao rou). Add the onion and cook further until the meat is … It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Hi Lala, you can select shoulder pieces with skin attached, or it will be too lean. Turn the heat back down to low and add Shaoxing cooking wine, regular soy sauce, dark soy sauce, and water. Sear the pork, fat side down, until brown and crispy, then flip pork and add cooked pancetta, butter, celery, carrots, onion and garlic. Blanch the pork for a couple minutes. How to make Korean spicy pork belly 1. Reduce the heat to 350ºF and continue to bake for 20-30 minutes depends on the thickness of the meat. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly … Add the butter on top of the pork… Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Set aside. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China. Cut the pork belly into 3-4cm chunks. Melt the sugar slightly and add the pork. Over low heat, add the oil and sugar to your wok. Hi Andrea, we had this for dinner tonight. Cookd Pro Theme by Shay Bocks, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), « Super Smooth Hummus with Coriander & Chipotle. The ingredients are very simple: pork belly, oil, sugar, wine… Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat). Blanch the pork belly pieces for a couple minutes. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”.