#hongshaorou

[may-k-world]

去年の11/29（イイ肉の日）に精肉の直売場で買って冷凍保存しておいた皮付きの豚ばら肉で、やっと角煮を作りました。

実はその前の10月にも作ってみたんだけど、鍋でコトコトと時間をかけた割に、期待したトロトロなものにはならなかったのです…。そんなだったので、今度こそは満足のいくものにしたくて、今回は電気圧力鍋の力を借りたところ、さすが圧力鍋！ 油っこさもなくトロトロな仕上がりになりました。一旦肉を取り出した煮汁で長ネギを煮て、沸騰したら火をとめ半熟茹で卵を足して出来上がり😋

[ricoydelicioso]

Hong Shao Rou

Ingredients

Blanching

1.5 lbs pork belly

3 scallions(white portion)

3 slices ginger

1/4 cup shaoxing wine Cooking

2 tbsp neutral oil

2 tbsp rock sugar

3 scallions(white portion)

3 slices ginger

2 star anise

1 cinnamon stick

2 bay leaves

3 dried chilies

1/4 cup shaoxing wine

3 tbsp light soy sauce

1 tbsp dark soy sauce

2.5 cups water

Instructions

Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.

Cut pork belly into 1.5 inch sized chunks.

Add pork belly to a pot along with aromatics and shaoxing wine. Cover with water, bring to a boil, and cook for 5-7 minutes.

Rinse pork belly under cold water to remove any scum.

Heat oil and sugar in a wok on medium heat. Once the sugar caramelizes and becomes an amber color(3-4 minutes), add the pork belly.

Sauté pork belly until golden brown then add aromatics, spices, shaoxing wine, light soy sauce, and dark soy sauce. Pour enough water to barely cover the pork belly, cover with a lid and simmer on low for 1.5 to 2 hours. You know the pork belly is ready when you can easily poke the skin with a chopstick.

Remove the aromatics and spices then raise the heat to medium high to reduce and thicken the sauce(3-4 minutes).

Garnish with a green portion of scallions and serve with a hot bowl of rice.

[ryuucafe]

角煮とごはん

Braised pork always taste better the day after so I am having it with just some rice and greens.

Exquisite!

[fuckyeahchinesefashion]

hongshaorou红烧肉 birthday cake by 猴淳良

[semokyu]

A bit of an old one! I've posted this one on my Twitter already but here's a bowl of Hong Shao Rou (or at least that's what I was trying to make!). The meat was difficult to texture, but the green onions and rice were surprisingly difficult to get right >.<

[gastropost]

From Gastroposter Simon Liu, via Instagram:

My moms traditional Chinese braised pork belly!

[sohandsouza]

🥓🥚🍗🌶️🥕🍚🥢 - #Chinese #food #cooking #homemade #hongShaoRou #braised #pork #porkBelly #laZiJi #dryHotChicken #chicken #jiaChangDouFu #homestyle #tofu #meal #ChineseFood #Sichuan (at East Cambridge, Massachusetts) https://www.instagram.com/p/B2c_dBRJySb/?igshid=jdx39lpqwfkz

[chinayummyfood-blog]

Hong Shao Rou (Red Braised Pork Belly) | China Yummy Food

Hong Shao Rou is a classic dish of Chinese cuisine. It tastes fat but not greasy, soft and sweet. And it is good food for all ages. What is Hong Shao Rou Hong Shao Rou is also called Red Braised Pork Belly. It is a famous popular dish, which belongs to Lu cuisine and spreads...Read More