BRAISED PORK BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)
Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.
Provided by KP Kwan
Categories Main
Time 1h45m
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
- After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
- Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
- Pan-fry the pork for two minutes until all the sides are sear and colored.
- Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
- Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
- Dish out and garnish with thinly sliced scallion. Serve.
Nutrition Facts : Calories 229 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1288 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SLOW-ROAST BELLY OF PORK
Season and roast your pork belly to perfection and let the flavours speak for themselves
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don't have pork bones, don't worry about this stage.
- Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
- To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
Nutrition Facts : Calories 576 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 48 grams protein, Sodium 0.65 milligram of sodium
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
SLOW COOKER PORK BELLY
Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 4h30m
Number Of Ingredients 6
Steps:
- Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
- Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.
Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.15 milligram of sodium
GORDON RAMSAY'S SLOW ROASTED PORK BELLY
Make and share this Gordon Ramsay's Slow Roasted Pork Belly recipe from Food.com.
Provided by revrarem
Categories < 4 Hours
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/Gas 4.
- Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2½ hours.
- Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
Nutrition Facts : Calories 1434.7, Fat 134.6, SaturatedFat 48.8, Cholesterol 184.1, Sodium 297.5, Carbohydrate 12.3, Fiber 2.4, Sugar 2.8, Protein 27.7
RED-COOKED PORK BELLY
Steps:
- Bring water to a boil in a 3- to 4-quart heavy pot. Add pork belly and return water to a boil. Skim foam, then add wine. Reduce heat to moderate and briskly simmer, partially covered, skimming occasionally, 20 minutes. Add all remaining ingredients except bok choy, reduce heat to low, and simmer, partially covered, turning pork occasionally, until skin and meat are very tender, about 3 hours.
- Transfer pork with tongs and a spatula to a platter and keep warm, covered with foil. Pour cooking liquid into a 12-inch heavy skillet (do not skim off fat) and boil until reduced to a syrup (about 1 cup), about 25 minutes. Pour through a fine-mesh sieve into a bowl, discarding solids.
- Cook bok choy in a large pot of boiling water until bright green and crisp-tender, about 2 minutes. Drain thoroughly in a colander and pat dry with paper towels. Arrange bok choy around pork and pour sauce over meat, drizzling a little over vegetables.
SLOW-COOKED PORK BELLY
The fat renders out in the long, slow cooking, leaving behind moist, flavourful meat and crisp crackling. From Olive Magazine. Serve with roasted potatoes and a huge, tossed, green salad with a vinaigrette dressing for a delicious meal. Prep time is about 30 minutes and whatever amount of time you marinate.
Provided by evelynathens
Categories Pork
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
- Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
- Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
- Let the belly rest but not for more than 10 minutes and serve.
Nutrition Facts : Calories 2792.4, Fat 286.7, SaturatedFat 99.6, Cholesterol 360, Sodium 161.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 47.2
More about "slow cooked red braised pork belly food"
PORK BELLY IN THE SLOW COOKER - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.1/5 (37)Total Time 6 hrs 10 minsCategory Main CourseCalories 806 per serving
- Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern. Coat the pork belly on all sides with dry rub.
SLOW-COOKED RED-BRAISED PORK BELLY WITH ... - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Dinner
- 1. Make the red braise master stock (see recipe below) in a large stockpot that will later fit the pork, eggs, carrots and red shallots.
- 2. Meanwhile, place pork belly in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain. This will remove any impurities from the meat.
- 3. Place eggs in a small saucepan of boiling water and cook for seven minutes (or eight minutes if using eggs straight form the fridge). Remove eggs using a slotted spoon and refresh under cold water. Carefully peel eggs and drain on kitchen paper to remove excess liquid.
- 4. When the stock is ready, return to the boil. Add pork, eggs, carrots and red shallots, cover the entire surface with a round of baking paper and simmer gently for 45 minutes or until pork is tender. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary. To check it's ready, pierce the pork with a small knife – you should meet no resistance.
BRAISED PORK BELLY (HONG SHAO ROU ... - RED HOUSE SPICE
From redhousespice.com
5/5 (44)Calories 427 per servingCategory Main Course
- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
- Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
- Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
- The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.
CHING-HE HUANG'S RED BRAISED PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ChineseCategory Main CourseServings 4
HONG SHAO ROU (RED BRAISED PORK ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (26)Total Time 2 hrs 10 minsCategory MainCalories 485 per serving
- 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.
- Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it.
- In a separate medium-sized dutch oven or pot (make sure it is completely dry to avoid the oil and sugar splattering), add the sugar and oil. Heat over low heat until the sugar is melted and begins to brown; look for an amber color. Try to avoid stirring the sugar while melting it. Instead, swirl the whole pot.
RED COOKED PORK REDUX | RED COOK
From redcook.net
4.4/5 (7)Estimated Reading Time 7 mins
- Put the pork belly in a wok containing enough boiling water to cover the meat completely. Continuously skim off the scum as it forms on top of the boiling water. Boil for about 20 minutes then drain the pork belly and place on a plate to cool. The boiling liquid can be reused for braising after filtering through a fine sieve. When the pork belly is cool to touch cut it into pieces of about 1.5 inches cubes.
- Melt the sugar and the vegetable oil in a wok over medium high heat. Continue heating until the sugar is slightly brown. About 3 minutes. Add the cubed pork belly and brown it with the caramelized sugar. About 8 minutes.
- Put the garlic, scallion, star anise, dark soy sauce, soy sauce, rice wine and clear stock into the pot. Cover the pot and simmer over low heat. Cook for about 90 minutes. Stir the meat every 10 minutes to make sure the pork at the bottom of the pot does not get burnt. Remove the cover and turn the heat to medium high. Cook the meat for another 10 minutes until the sauce reduces to a smooth consistency.
- You can serve this dish right away or keep overnight and reheat the next day before serving. Plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro.
CHINESE RED-BRAISED PORK BELLY (HONG SHAO ROU)
From devour.asia
Cuisine ChineseCategory Main CourseServings 3Total Time 2 hrs
- Place the pork in a pot. Cover with water. Boil for five minutes. Drain. Rinse the pork to remove all traces of scum. Drain well.
- Lightly coat the bottom of a heated frying pan with peanut oil. Spread the boiled pork and cook over high heat, turning at intervals, until lightly browned on all sides. Transfer to a clay pot or any thick-bottomed pan.
- Spread the sugar in the frying pan. Melt over medium heat. Pour in the soy sauces and rice wine carefully (the mixture will sizzle initially) and swirl. Add the five-spice powder. Pour in the broth and bring to a gentle boil.
- Pour the sauce into the pot with the pork. Add two tablespoons of scallions and the ginger. Cover the pot tightly and braise over very low heat for an hour or longer until the pork is tender and the sauce is sticky and reduced to a couple of tablespoonfuls.
RED-COOKED PORK BELLY - RASA MALAYSIA
From rasamalaysia.com
5/5 (5)Total Time 50 minsCategory Chinese RecipesCalories 132 per serving
- Parboil — Bring a pot of water to boil. Immerse entire slab of pork belly with ginger. Remove any scum that surfaces. After five minutes, discard water and rinse meat and ginger with cold water. Slice pork belly into 1-inch (2cm) cubes.
- Braise — Heat cooking oil and sugar in a clay pot over low flame and let the sugar begin to melt. Toss in the pork pieces and ginger with scallion, chili peppers, Sichuan peppercorns and brown over high flame. Add Shaoxing wine and dark soy sauce while continuing to stir fry. Add salt, star anise, cassia bark and water. Bring to a gentle boil then simmer over lowest flame, covered for at least 2 hours. Stir occasionally.
HONG SHAO ROU (PORK BELLY RECIPE) +VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Total Time 1 hr 15 minsCategory Main DishesCalories 669 per serving
SLOW COOKED PORK BELLY WITH BRAISED RED CABBAGE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 6
HONG SHAO ROU (RED BRAISED PORK BELLY) - CAROLINE'S COOKING
From carolinescooking.com
Ratings 1Calories 1013 per servingCategory Main Course
RED-COOKED PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ChineseCategory Main CourseServings 4
SLOW COOKED BRAISED ASIAN PORK BELLY RECIPES - THE SIMPLE ...
From thesimplehousewife.com
Cuisine Modern AustralianEstimated Reading Time 2 mins
AMAZING MELT IN THE MOUTH SLOW COOKER BRAISED PORK RECIPE
From slowcookersociety.com
Estimated Reading Time 50 secs
SLOW-COOKED RED BRAISED PORK BELLY RECIPE - FOOD NEWS
From foodnewsnews.com
BELLY PORK SLICES IN A SLOWCOOKER - ALL INFORMATION ABOUT ...
From therecipes.info
SLOW BRAISED PORK BELLY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RED BRAISED PORK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW BRAISED PORK BELLY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES/SLOW-COOKED-RED-BRAISED-PORK-BELLY.JSON AT MASTER ...
From github.com
SLOW-COOKED RED BRAISED PORK BELLY RECIPE - FOOD & DRINK ...
From fooddrinkrecipes.com
SLOW-COOKED RED BRAISED PORK BELLY THE BEST RECIPES - ALL ...
From allbestrecipess.blogspot.com
SLOW BRAISED PORK BELLY, APPLE PURéE, APPLE JELLY, PORT ...
From keeprecipes.com
SHANGHAI RED BRAISED PORK BELLY – ASIAN FAMILY FOODS
From asianfamilyfoods.com
BRAISED PORK BELLY RECIPES
From wiki-recipes.info
BRAISED AND STEWED PORK RECIPES - SERIOUS EATS
From seriouseats.com
SLOW COOKER PORK BELLY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SLOW-COOKED RED BRAISED PORK BELLY RECIPE - FOOD NEWS
From foodnewsnews.com
RED PORK BELLY RECIPES
From tfrecipes.com
SLOW COOKED PORK BELLY WITH BRAISED RED CABBAGE - AVENT ...
From aventallic1993.blogspot.com
BRAISED PORK BELLY RECIPES
From tfrecipes.com
CHINESE SLOW COOK PORK BELLY RECIPE - DEPORECIPE.CO
From deporecipe.co
SLOW-COOKED RED BRAISED PORK BELLY - REVIEW BY HILARY ...
From allrecipes.com
SLOW-COOKED RED BRAISED PORK BELLY - CHINESE
From worldrecipes.org
SLOW BRAISED PORK BELLY RECIPES - NEWS ALOSEO
From news.aloseo.com
SLOW-COOKED RED BRAISED PORK BELLY - PLAIN.RECIPES
From plain.recipes
SLOW-COOKED RED BRAISED PORK BELLY - NONONSENSE.RECIPES
From nononsense.recipes
SLOW-COOKED RED BRAISED PORK BELLY | RECIPE | BRAISED PORK ...
From pinterest.com
SLOW-COOKED RED BRAISED PORK BELLY RECIPE
From crecipe.com
SLOW-COOKED RED BRAISED PORK BELLY | RECIPE | PORK BELLY ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love