Hongshaorou (Red braised pork belly)
Easy home-style red braised pork belly. Ingredients exclude staples like soy sauce. Use the leftover sauce dilluted with hot water and a touch of black vinegar as the base for noodle soup the next day.
Time: About four hours start to finish, but only about 30 minutes of active work
Quantity: However much pork you use
Quantity: However much pork you use
Ingredients
- As much as you have Pork belly
- 2 inches Ginger
- 4 Green onions
- More than you think necessary Bing tang (rock sugar)
- Enough Spices (star anise, cinnamon or casia bark, dried chili, sichuan pepper corns)
Recipe:
- Chop pork belly into bite-sized pieces (approximately 1 inch)
- Place in cold water with green onions and sliced ginger
- Bring to a boil and wash off the gunk
- Crush bing tang and fry in oil until dark caramel develops
- Fry the pork belly pieces in the caramel
- Add ginger, soy sauce, dark soy sauce, liao jiu, and spices
- Simmer, covered, until pork is done (can poke through with a chop stick)
- Reduce sauce until relatively thick and sticks onto pork. Dont burn.