Hong shao rou (red-braised pork belly)

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Blanch the pork belly cubes in boiling water for 2-3 minutes and drain. ⏱ Timer: 2 min
2. Caramelise the sugar slowly in a dry wok until deep brown.
3. Add the meat and toss quickly so it's coated in caramel.
4. Add the soy sauces, ginger, star anise, cinnamon and rice wine and pour in enough water to cover.
5. Braise covered over low heat for 1-1¼ hours until the meat is meltingly tender and the sauce is thick and glossy.

A Receptnaptár original recipe. Calories and protein are estimated.

Similar recipes

• Lu rou fan (Taiwanese braised pork over rice) · Chinese
• Soy sauce braised chicken · Chinese
• Tang cu paigu (sweet and sour pork ribs) · Chinese
• Chicken teriyaki · Japanese
• Tamagoyaki (sweet-savoury rolled omelette) · Japanese
• Karaage (Japanese fried chicken) · Japanese

More chinese ideas

• Qingjiao rousi (pork strips with green pepper)
• Braised pork with mustard greens
• Stir-fried pork with mustard greens
• Char siu rice (barbecue pork with rice)
• Yuxiang rousi (fish-fragrant sweet, sour and spicy pork with carrot)
• Mu xu rou (moo shu pork with egg, mushrooms and cucumber)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch