Red Braised Pork
Pork belly with skin is first boiled, then braised, and finally steamed in this classic red-braised pork (hong shao rou) preparation, yielding tender, melt-in-your-mouth meat that is rich yet not greasy.
Ingredients
Pork belly with skin, rib section (scrape off fine hairs from skin, remove rib bones, trim edges, wash and cut into 3 square pieces)
1000 g
Scallions (washed and tied into knots)
3
Ginger (peeled and smashed)
1
Soy sauce
3 tbsp
Cooking wine
7 tbsp
Sugar
2 tbsp
Instructions
1
Initial preparation
Use a knife to scrape off the fine hairs from the pork skin, remove the rib bones, trim the edges, wash and cut into 3 square pieces. Place in a pot of cold water, bring to a boil over high heat and cook for 5 minutes, then remove and rinse clean with fresh water. Peel and smash the ginger; wash and tie the scallions into knots.
2
Cooking the pork
Add water to a pot, then add the pork pieces along with the scallion knots, ginger, and cooking wine. Simmer over low heat for 1 hour until the pork is cooked through.
3
Braising and coloring
Add the soy sauce and sugar, then braise over low heat for 30 minutes until the pork becomes tender and glutinous (skim off the floating oil continuously while cooking).
4
Steaming
Remove the pork and place it in a clay pot with the skin facing up. Add some of the cooking liquid, seal with a tight lid, and steam over high heat for 30 minutes. Serve.
