shanghai style braised pork belly (紅燒肉)

I had a pack of pork belly that I wanted to cook for my Dad. I kept staring at it, and felt a need to cook SOMETHING DIFFERENT.

The question was, WHAT???

Well, when I need answers, I turn to Uncle Google. And I found this recipe for braised belly, Shanghai style.

I really liked the sound of this recipe because I love braising pork belly. Braising makes everything so soft and melt-in-your-mouth pork is really yums!

To make this, you need to start by blanching the pork belly in boiling water to (1) start cooking it; and (2) get rid of the impurities and any porky smell.

So into a boiling pot of water, I added the pork belly, and gave it a few minutes to cook. Then I removed the pork and set it aside.

Into a clean skillet, I added a little oil and rock sugar. Once the sugar had melted, I added the pork.

BE VERY CAREFUL! It may splatter quite a bit!

I cooked this until the pork turned light brown. Then I added Shaoxing wine, light and dark soy sauces, water and pepper. This was stirred to mix.

I covered the skillet braised the pork on low heat for about 45 minutes, stirring every 5 to 10 minutes.

Once the pork had softened, the dish was ready. I added some spring onion, and turned the heat off.

If there is a lot of liquid, you may want to continue cooking on a higher heat with the lid off until some of the liquid has evaporated.

This was really good. The pork was tender and flavourful, and while it was a little sweet, it was not over-overwhelmingly so.

The kids loved this. Which made my day because Mr Picky Eater ate meat!

So I guess I will be cooking this again pretty soon!

Chocolate Yule Log

Date: Saturday 26 November 2016

Workshop: Hands-on Valrhona Chocolate Yule Log with Cocoa Swiss Meringue Buttercream Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

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OR

Date: Thursday 8 December 2016

Workshop: Hands-on Valrhona Chocolate Yule Log with Cocoa Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

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Date: Friday 9 December 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

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Shanghai Style Braised Pork Belly (紅燒肉)
Serves 4
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Ingredients
  1. 500g lean pork belly (cut into 2cm thick pieces)
  2. 2 tablespoons oil
  3. 1 ½ teaspoons rock sugar
  4. 3 tablespoons Chinese cooking wine
  5. 1 tablespoon light soy sauce
  6. ½ tablespoon dark soy sauce
  7. 1 cup water
  8. spring onion, chopped, to garnish
Instructions
  1. Bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.
  2. Over low heat, add oil and rock sugar to your wok. Melt the rock sugar slightly and add the pork.
  3. Raise the heat to medium and cook until the pork is lightly browned.
  4. Turn the heat back down to low and add cooking wine, light soy sauce, dark soy sauce, and water.
  5. Cover and simmer for about 45 minutes to 1 hour until pork is folk tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
  6. 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 the sauce has reduced to a glistening coating.
  7. Garnish with chopped scallions and serve.
Adapted from thewoksoflife.com
Adapted from thewoksoflife.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/