Chinese Style Braised Pork Food

CHINESE BRAISED PORK BELLY (HONG SHAO ROU)

Steps:

• In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)
• Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)
• Cut the pork belly into cubes about 1.5 inches on each side
• In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process
• When all the sugar has melted and turned into a dark amber color, add the pork belly. Cook while flipping the pieces for a few minutes until almost every side of each piece is covered with the caramel. Be gentle so you don't break the pieces!
• Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then add the water with all the spices and aromatics. Braise the pork belly over medium-low heat for 2 hours, stirring once every 30 minutes
• After 2 hours, the pork should be fully tender. You can check by sticking a chopstick into the meat through the bottom. The chopstick should be able to easily pierce the entire piece. If you want it to be more tender, put the lid back on and keep braising until it reaches your desired tenderness
• Remove the lid and raise the heat to medium. Add the remaining 3.5 tablespoons of sugar and mix. Cook for about 20 minutes, until the sauce has reduced significantly and thickened up. Stir every few minutes to prevent the meat from burning. You'll know it's done when the sauce is thick enough to start sticking to the meat
• Remove the meat from the pot and then drizzle with some of the extra sauce. Serve hot with a side of rice and vegetables

CHINESE STYLE BRAISED PORK

Steps:

• In small bowl, combine garlic, ginger, peppercorns, mustard and sea salt. Rub all over meat. Cover and refrigerate overnight.
• When you are ready to cook, preheat broiler. Transfer pork to a rimmed baking sheet and broil 15 minutes.
• Transfer to slow cooker.
• In a bowl, combine soy sauce, sherry, coconut sugar, and star anise. Pour over pork.
• Cover and cook on low for 8 hours.

BRAISED PORK TONGUE

Steps:

• First, let's talk about the treatment of the pig's tongue. First wash it, let it boil in water for a minute or two, take it out and scrape off the white layer with a knife, grab it with salt, and wash it again.
• Put the soy sauce, oyster sauce, chicken essence, and white sugar into the pot and mix evenly
• Peel the whole garlic clove and put it in the pot
• Pour a small bowl of water first
• Put the pork tongue in and roll it for a few times, marinate for 20 minutes, turning it over from time to time in the middle to make it evenly
• Add appropriate amount of water again to submerge the pork tongue for at least 2/3. After boiling on high heat, cover the lid and continue to simmer for 30-40 minutes. Remember to turn it 3-4 times in the middle, so that it will be evenly distributed.
• Cook until the chopsticks can be easily pierced in, then turn off the heat, then soak the pork tongue in the brine for at least 2 hours, and remember to turn it over and soak in the middle.
• If you want to eat it, take it out in advance, slice it and put it on a plate, add coriander or chopped green onion to decorate, and drizzle it with a little marinade.

SHANGHAI-STYLE BRAISED PORK

Steps:

• Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
• Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
• Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
• Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
• Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
• Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!