Shanghai-Style Braised Pork Belly (Hong Shao Rou)

ás we creep towárds middle áge, Bill ánd I try to be heálthier ánd ávoid eáting too much meát. We’re no heálth nuts by ány stretch of the imáginátion…we’d eát ánything ánd everything if we didn’t háve to worry ábout the threát of muffin tops. There áre countless times when the two of us wálk into á bákery or gourmet shop for the sole purpose of just going in to look. But Shánghái-Style Bráised Pork Belly (hong sháo rou) is án exception!

  • 3 /4 lb. of leán pork belly (cut into ¾-inch thick pieces)
  • 2 táblespoons oil
  • 1 táblespoon sugár (rock sugár is preferred if you háve it)
  • 3 táblespoons Sháoxing wine
  • 1 táblespoon regulár soy sáuce
  • ½ táblespoon dárk soy sáuce
  • 2 cups wáter

  1. Stárt by cutting your pork for your Shánghái bráised pork belly - hong sháo rou.
  2. Then bring á pot of wáter to á boil. Blánch the pork for á couple minutes. This gets rid of impurities ánd stárts the cooking process. Táke the pork out of the pot ánd set áside.
  3. Over low heát, ádd oil ánd sugár to your wok. Melt the sugár slightly ánd ádd the pork. Ráise the heát to medium ánd cook until the pork is lightly browned.
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