A simple, easy and traditional Pork Belly Chinese dish in Retford.
‘Hang Shao Rou’, or ‘red cooked pork’, is a very traditional dish in China and loved in particular around the Shanghai area. There are many different versions that deviate slightly from the original recipe making it an exciting dish to cook. Different variation include ‘Cantonese roast pork belly’ and ‘Twice-cooked pork belly’.
However, for this this braised pork belly recipe in Retford, we will be sticking to the traditional, Shanghai version of the dish that you can source locally.
Enjoy! These are the ingredients that you will need…
Braised Pork Belly recipe:
- 3 /4 lb. of lean pork belly (cut into 3/4-inch thick pieces)
- 2 tablespoons oil
- 1 tablespoon of sugar (rock sugar is preferred if you have it)
- 3 tablespoons of shaoxing wine.
- 1 tablespoon of light soy sauce.
- ½ tablespoons of dark soy sauce.
- 2 cups of water
1.) Dice your pork belly and ready it to be cooked.
2.) Bring a pot or a deep skillet to the boil and blanch your pork belly. What this does is start the cooking process and get rid of any impurities.
3.) Now, get your wok and put over a low heat. Add your oil and sugar, gently melting your sugar slightly before adding the pork belly. Raise the heat to medium and cook until browned.
4.) Now turn the heat back down to low and add the dark soy sauce, light soy sauce and shaoxing wine. It is very important to getting the best flavour and colour from this dish that you add both kinds of soy sauce at this step.
5.) Cover the wok and simmer for a good 45 minutes to tenderise the meat. Make sure to stir and check the met every 5 – 10 minutes. If, by the time your meat is tender there is still a lot of visible liquid, turn the heat up and stir constantly until the liquid has reduced to a coating on the meat.