Chinese Red-Braised Pork

  1. You will need a very sharp, good quality knife--cut the pork into one inch cubes---don't skin the pieces, the skin will become fork tender as it cooks. Cut six good slices from the ginger root and set aside.
  2. Put the pork into a heavy pot and cover with cold water 2 inches over the meat. Cook on high for 10 minutes until the foam arises to the surface of the water---skim foam, pour meat into a colander, discard water. Rinse meat chunks with cold water, wash out the pot and place them in the pot again.
  3. Pour in the bottle of ShaoXing wine and the ginger slices, then cover with just enough water to 2 inches over the meat. Bring to a boil, then turn down to a medium simmer and cook for 50-60 minutes until meat is fork-tender.
  4. Pour in the soy sauce, uncover and cook for another 30 minutes.
  5. As a last addition, pour in the dark soy and sugar, stir well, and cook another 10 minutes on a little higher heat until sauce thickens. Pour into a large dish and garnish with chopped green onions. Serve with steamed rice.
  6. Stir-fry two bunches of Chinese oil cabbage (you cai) with two cups (packed) of fresh bean sprouts and a TBSP of minced garlic, in 1 TBSP sesame seed oil and 1 TBSP vegetable oil. When oil is heated well, stir the vegetables around to coat, stir-fry for 3 minutes, then pour 1/2 cup of chicken bouillon over it. Stir until cabbage is slightly wilted, but still crispy, then pour into a bowl-this makes a great accompaniment with the pork dish. Let me know if you cook this dish and how it went--comments welcome!

belly, wine, soy sauce, soy sauce, sugar, ginger root, green onions

Taken from food52.com/recipes/21291-chinese-red-braised-pork (may not work)

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