Simple Braised Pork Recipe
I remember during my childhood Spring Festival, my grandmother always had a bowl of glossy, rich braised pork on the stove—fatty yet not greasy, melting in your mouth. Today, let me take you back to that nostalgic flavor and reveal the secrets behind this delicious braised pork!
Braised pork, or "Hong Shao Rou," is a classic Chinese dish with a rich history that dates back to ancient imperial cuisine. There's an interesting legend about its origin: during the Ming Dynasty, an official named Min Zheng was demoted to a remote area called "Hong Shao." To commemorate this place, he created the dish we now know as braised pork and named it after it. Over time, braised pork became popular among the people, evolving into a beloved home-cooked favorite.
Whether at home or in a restaurant, braised pork is always an irresistible culinary choice. It not only represents traditional Chinese cooking techniques but also embodies people's aspirations for a better life and emotional connections.
Ingredients Needed and Substitutions
To make this classic braised pork, you will need the following ingredients:Pork Belly: The main ingredient.
Onion: Adds sweetness and aroma.
Beer: For marinating and cooking.
White Sugar: Enhances sweetness and helps with caramelization during cooking.
Salt: For seasoning.
Scallions: Adds fragrance.
Garlic: Boosts flavor.
Ginger: Reduces gamey taste and enhances freshness.
Cinnamon: Adds aroma.
Star Anise: Enhances fragrance and flavor.
Sichuan Peppercorns: Adds a spicy kick and aroma.
Chili Peppers: For heat.
Water: For cooking the meat.
Olive Oil: For frying ingredients and adding richness.
Substitutes:
Beer: Can be replaced with broth or water.
Olive Oil: Can be substituted with cooking oil or peanut oil.
00To make braised pork, you'll need the following kitchen tools
Knives and Cutting Board: For cutting the pork belly and other ingredients.
Wok: For caramelizing the sugar and stir-frying the pork belly.
Pressure Cooker: To streamline the cooking process, making the dish quicker and more flavorful.
Bowls and Chopsticks: For mixing seasonings and assisting in cooking.
Tips for Success
First, selecting the right meat is crucial. You want to choose pork belly with a good balance of fat and lean meat, so it won’t be greasy. Cut the meat into chunks, then blanch it in cold water with slices of ginger, sections of green onion, and cooking wine to remove blood and odor.
Caramelizing the sugar is key. I typically use rock sugar, cooking it over low heat while constantly stirring until it turns a caramel color and bubbles. Once it’s ready, quickly add the blanched pork and stir to coat each piece with the caramel.
Don’t skimp on the spices. Star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chilies, along with ginger, garlic, and green onion, will add a rich aroma to the dish. Just be careful not to use too much, as it can overpower the pork's natural flavor.
When it comes to braising, I like to use a pressure cooker. Add the pork and enough hot water to cover it. Bring it to a boil over high heat, then reduce to low heat and simmer for about 30 minutes. This ensures the meat becomes tender and infused with flavor.
Finally, increase the heat to reduce the sauce until it thickens, making the pork pieces shiny and red. And there you have it—your delicious braised pork is ready to enjoy!
INGREDIENTS
Main Ingredients
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·750g pork belly
Accessories
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·½ onion
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·Green onions, to taste
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·Garlic, to taste
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·Ginger, to taste
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·Dried chilies, to taste
Seasonings
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·200g beer
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·150g white sugar
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·10g salt
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·Cinnamon, to taste
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·Star anise, to taste
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·Sichuan peppercorns, to taste
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·1 pot of water
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·Olive oil, to taste
COOKING STEP
Step 1
In a pot, add 1 kettle of water and bring it to a boil. Blanch 750g of pork belly in cold water for 3 minutes, then remove.
Step 2
Heat olive oil in a pan, add 150g of sugar, and stir-fry over low heat until melted. Add the pork belly and stir-fry.
Step 3
Add garlic, ginger, scallions, cinnamon, star anise, and Sichuan peppercorns, stirring until the pork belly is golden brown on both sides.
Step 4
Pour in 200g of beer and add 10g of salt. Add enough water to cover the pork, then cover the pot and bring it to a boil.
Step 5
Transfer the mixture, including the broth and meat, to a pressure cooker and cook for 30 minutes.
Step 6
In a separate pan, sauté the onion, then place it on a serving platter. Return the cooked red-braised pork to the pan to stir-fry and reduce the sauce, then serve it on top of the onions.
Recipe Variations
Here are some innovative variations for the red-braised pork recipe that you can try:
Add Hawthorn: Rich in organic acids, hawthorn can make the dish less greasy, adding a wonderful sweet and sour flavor while enhancing the color of the meat.
Add Pineapple: The bromelain in pineapple tenderizes the meat, and its tropical sweetness blends beautifully with the savory flavors, creating a fresh and unique taste.
Add Taro: With a soft and sticky texture, taro absorbs the meat juices, resulting in a rich flavor that complements the pork.
Add Chestnuts: Sweet and starchy, chestnuts infuse their flavor into the meat, creating a delightful combination of tender meat and nutty sweetness in every bite.
Add Tea Leaves (Black Tea): The fragrant aroma and slight bitterness of tea can balance the richness of the dish, adding an elegant flavor profile that’s distinctive.
Add Fermented Tofu: Its savory and rich flavor deepens the taste of the pork, giving it a more complex profile and a vibrant color.
Serving Suggestions
Recommended Pairings
Rice: The rich, savory sauce of the red-braised pork drizzled over steaming hot rice is a match made in heaven. Each grain absorbs the meaty flavors, making every bite incredibly satisfying!
Steamed Buns (Mantou): Stuffing red-braised pork inside soft steamed buns creates a delightful experience. The buns soak up the flavorful juices, offering a unique and tasty combination.
Potatoes: Enjoying tender, stewed potatoes alongside the pork enhances the meal. The potatoes absorb the meat's aroma, resulting in a deliciously refined texture that doubles the joy of combining carbs with meat!
Serving Suggestions
Freshly cooked red-braised pork is vibrant and aromatic, and it's best enjoyed while hot! Start by savoring a piece on its own to fully appreciate its tender sweetness.
For a refreshing contrast, consider pairing it with some cucumber salad or sweetened tomatoes to cut through the richness and stimulate your appetite.
As you eat, remember to chew slowly and relish the incredible flavors melting in your mouth—each bite is pure happiness!
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