SHANGHAI STYLE BRAISED CHILI PORK
Sweet, salty, and spicy - three of my favourite flavour profiles are combined in this Shanghai Style Braised Chili Pork recipe to create a wonderfully, tasty dish which comes together easily and effortlessly. This dish is the epitome of bang for your buck!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- In a large skillet, over medium heat, add the oil and sugar. Stir continuously for 5 minutes until the sugar is mostly dissolved into the oil.
- Add the pork and stir. Allow the pork to cook until lightly browned - about 10 minutes.
- Add the soy sauce, vinegar, and water. Stir to combine. Cover the skillet with a tight lid and reduce the heat to simmer. Allow the pork to simmer for 60 minutes - check every 10 minutes or so to make sure the skillet doesn't dry out and the pork doesn't burn.
- If you find the skillet is getting too dry, add 1/4 cup of water, but if you're close to the one hour mark, do not add the water.
- Remove the lid and turn the heat back to medium. Add the chilies (whole or crushed) and stir into the pork. At this point, you will want to brown the meat so keep an eye on it. It's already cooked, so now you're paying attention to the texture and look of the dish.
- When the pork has browned to your liking, add the green onions and half of the sesame seeds (if using.)
- Toss to coat everything well. Turn off the heat and allow the dish to rest for 5 minutes.
- Serve with steamed white rice or veggies and garnish with chopped green onions, dried chilies, and sesame seeds.
SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
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.
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
Steps:
- Start by cutting your pork belly into 3/4-inch thick pieces.
- Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
- Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
- NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
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- In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier.
- Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear.
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