How to easily cook RED BRAISED PORK BELLY perfectly? Quick Tips! | 超简单红烧肉正宗做法
- bellybitty
- Jul 11, 2021
- 3 min read
Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt in the mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays.
== INGREDIENTS ==
Pork Belly 600g
Ginger
Green Onion
Rock Sugar 50g
Chinese Cooking Wine 2 tbsp
(Hua Diao Wine)
Star Anise 3 pcs
Soy Sauce 2 tbsp
Oyster Sauce 1 tbsp
== STEPS ==
1. Cut green onion into pieces
2. Cut ginger into pieces
3. Cut the pork belly into 1 inch long
4. Add pork belly into boiling water
5. Add few pieces of ginger
6. Add chinese cooking wine
7. Boil the pork belly for 5 mins
8. Remove pork belly from boiling water
9. Heat up cooking oil
10. Add in pork belly
11. Fry each side until slightly brown
12. Add in green onion, star anise and ginger
13. Sauté until fragrant
14. Transfer to a plate and set aside
15. Add in some oil
16. Add in rock sugar
17. Keep stirring until it dissolve and turns brown color under low heat
18. Return the pork belly to the wok and mix well
19. Add water cover the pork belly
20. Add in 2 tbsp soy sauce
21. Add 1 tbsp oyster sauce
22. Add in some rock sugar
23. After it boil, cover the lid
24. Reduce the heat to a gental simmer for 1.5-2 hours
25. Remove green onions, star anise and ginger
26. Turns heat to high
27. Keep stirring till sauce start thickening
28. When pork belly turns red & shiny, it’s ready
29. Add in green onion
超简单红烧肉正宗做法
红烧肉，一道著名的大众菜肴，各大菜系都有自己特色的红烧肉。其以五花肉为制作主料，最好选用肥瘦相间的三层肉（五花肉）来做，锅具以砂锅为主，做出来的肉肥瘦相间，香甜松软，营养丰富，入口即化。 红烧肉是中华的一道经典名菜，口感肥而不腻、软糯香甜，是老少皆宜的美食。同时，红烧肉还富含胶原蛋白，是美容养颜保持肌肤弹性的好菜。当然，红烧肉味数甜，不可多吃，有高血糖和高血脂的患者慎吃。红烧肉的烹饪技巧以砂锅为主，肥瘦相间，香甜松软，入口即化。红烧肉在中国各地流传甚广，是一道著名的大众菜肴。
==材料==
五花肉 600克
姜
青葱
冰糖
花雕酒 2 汤匙
八角 3 片
生抽 2 汤匙
蚝油 1 汤匙
==步骤==
1. 把青葱切段
2. 姜切片
3. 把五花肉切大约1寸左右
4. 把五花肉加入煮滚的水
5. 加入几片姜
6. 加入花雕酒
7. 五花肉煮5分钟
8. 五花肉捞起
9. 热锅，加入适量的油
10. 加入五花肉
11. 五花肉炒至稍微黄
12. 加入青葱，八角和姜
13. 翻炒至香
14. 把炒好的五花肉装在盘待用
15. 加入油
16. 加入冰糖
17. 用小火翻炒直到冰糖溶化变褐色
18. 倒入五花肉，翻炒均匀
19. 加入水盖过五花肉
20. 加入2汤匙生抽
21. 加1汤匙蚝油
22. 加入冰糖
23. 滚了以后，关盖
24. 把火调小煮 1.5-2 小时
25. 把青葱，八角和姜捞起
26. 开大火
27. 持续翻炒至收汁
28. 当红烧肉颜色变红褐色，上菜啦
29. 加入青葱
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