SHANGHAI RED-BRAISED PORK WITH EGGS
Red-braised pork, in which chunks of pork belly are simmered with soy sauce, rice wine and sugar, is beloved across China, and there are many regional variations. In Jiangnan, and especially Shanghai, they like theirs dark, sleek and seductively sweet. The pork is only cooked for about an hour in total, so the meat and fat retain a little spring in their step. A secondary ingredient is often added, such as bamboo shoot, deep-fried tofu, cuttlefish, salted fish or, as in this recipe, hard-boiled eggs. The dish is a perfect accompaniment to plain white rice; I do recommend that you serve it also with something light and refreshing, such as stir-fried greens. At the Dragon Well Manor restaurant in Hangzhou, they call this dish Motherly Love Pork because of an old local story. Once upon a time, they say, there was a woman whose son had traveled to Beijing to sit the imperial civil service examinations. Eagerly awaiting his return, she cooked up his favorite dish, a slow-simmered stew pork and eggs. But the road was long and the traveling uncertain, so her son didn't arrive when expected, and she took the pot off the stove and went to bed. The next day, she warmed up the stew and waited again for him, but he didn't arrive. By the time her son actually reached home on the third day, the stew had been heated up three times, and the meat was inconceivably tender and unctuous, the sauce dark and profound.
Provided by Food Network
Categories main-dish
Time 10h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Hard-boil the eggs in a pan of boiling water, then cool and shell them. In each egg, make 6 - 8 shallow slashes lengthways to allow the flavors of the stew to enter. Smack the ginger and spring onion gently with the flat side of a Chinese cleaver or a rolling pin to loosen their fibers.
- Put the pork in a pan, cover with cold water, bring to the boil over a high flame and boil for 5 minutes. Drain and rinse it under the cold tap. When cool enough to handle, cut the meat through the skin into 1 - 1 1/2-in (2-3cm) cubes (if your piece of belly is thick, you may want to cut each piece in half so they end up more cube-like).
- Heat the oil in a seasoned wok over a high flame. Add the ginger, spring onion, star anise and cassia and stir-fry briefly until they smell wonderful. Add the pork and fry for another 1 - 2 minutes until the meat is faintly golden and some of the oil is running out of the fat. Splash the Shaoxing wine around the edges of the pan. Add the hard-boiled eggs and stock or hot water, along with the light soy sauce, 2 tablespoons dark soy sauce and the sugar. Bring to the boil, then cover and simmer for 45 minutes, stirring occasionally.
- Pour into a pot or a bowl, allow to cool, then chill overnight. In the morning, remove the layer of pale fat that has settled on the surface. Tip the meat and jellied liquid back into a wok, reheat gently, then boil over a high flame to reduce the sauce, stirring constantly. Remove and discard the ginger, spring onion and whole spices. After 10 - 15 minutes, when the liquid has reduced by about half, stir in the remaining dark soy sauce.
- Shortly before you wish to serve, bring to the boil over a high flame and reduce the sauce to about an inch of dark, sleek gravy. Turn out into a serving dish. Then go and welcome your son back from his imperial civil service examinations!
- If you have any leftovers - unlikely, in my experience - you can reheat them with a little water and some dried bamboo shoot, winter melon, tofu knots, deep-fried tofu puffs or radishes. In fact, you might wish, like some of my Chinese friends, to red-braise odd scraps of fatty pork just to cook vegetables, because it makes them so delicious.
- Shanghai red-braised pork
- Omit the eggs and increase the amount of pork to 1kg. Use only 1 1/2 tbsp light soy sauce, 1 1/2 tbsp plus 1 tsp dark soy sauce, 2 1/2 tbsp sugar and 2 cups (500ml) hot water.
CHINESE TOMATO EGG STIR-FRY
This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!
Provided by Sarah
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHINESE RED-COOKED EGGS
Make and share this Chinese Red-cooked Eggs recipe from Food.com.
Provided by Mercy
Categories Asian
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs gently in a pot or saucepan and cover them with cold water.
- Bring the water to a hard boil and boil for two minutes.
- After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
- Cool the eggs under cold running water, and remove their shells.
- Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
- Heat the mixture, stirring to dissolve the brown sugar.
- Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
- Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.
- Serve cut into halves or quarters, with the dipping sauce.
Nutrition Facts : Calories 145.9, Fat 5.6, SaturatedFat 1.6, Cholesterol 186.4, Sodium 1871.4, Carbohydrate 15.2, Fiber 0.5, Sugar 11.8, Protein 8.9
RED COOKED EGGS
Most folks are aware of tea eggs, but this has a different flavor. "Red cooking" is slow braising in liquid. The eggs become brown on the outside and very yummy all the way through. Sliced, they may be served solo, or I like them as a breakfast sandwich on toasted bread.
Provided by graffeetee
Categories Chinese
Time 1h45m
Yield 6 eggs
Number Of Ingredients 7
Steps:
- Combine all ingredients except the eggs in a saucepan.
- Heat until sugar dissolves.
- Add eggs and simmer one hour, turning the eggs occasionally so they become evenly brown.
- Let sit off the heat in the liquid for 30 minutes.
- Slice and serve or refrigerate for later use.
Nutrition Facts : Calories 121.5, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 1411.9, Carbohydrate 8.6, Fiber 0.4, Sugar 7.2, Protein 8.9
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