Transfer the pork belly and braising liquid to a container and refrigerate uncovered until. 100g of sea salt.

Shanghai Style Braised Pork Belly Hong Shao Rou Recept Buikspek Recepten Voedsel Ideeen Aziatische Recepten

Carefully pour in the sauce and cook for another 1-2 minutes.

Braised pork belly. 5Braising the belly day three. 8 Let that belly rest. Braise the pork belly over medium-low heat for 2 hours stirring once every 30 minutes After 2 hours the pork should be fully tender.

Stir fry the pork for a minute or so. You can check by sticking a chopstick into the. 7Remove the belly from the refrigerator pat it dry and allow it to come to room temperature.

Marinate the pork with light soy sauce Shaoxing wine oyster sauce sesame oil and white pepper. Next we will Caramelise the pork belly. Cover with clingfilm and place in the fridge for 12 hours.

Cut the pork belly into 34. Stir fry for a minute until fragrant then add the garlic. Place the muslin parcel and the remaining ingredients into a saucepan of water and bring to the boil then reduce the heat until the mixture is simmering and cook for 2.

Toss in the sugar carefully stir to help the sugar melt add in the ginger star anise bay leaves and dried chili pepper sitr fry for about 2-3 minutes. Add the rest of the salt on top and rub in well. 1000g of pork belly.

Continue cooking your belly covered for four to six hours to achieve the soft braisey texture were in the market for. 6Preheat the oven to 325F. Braised pork belly or Dong Po Rou 东坡肉 is an iconic traditional Chinese braised pork belly recipe of Hangzhou 杭州 created by Su Dong Po a famous scholar writer poet.

Recipe Instructions Start by cutting your pork for your Shanghai braised pork belly. Braise for 1 12 hours or until the pork belly is very tender. You can leave it in the oven overnight or all day for an even softer texture.

Sprinkle half the salt in the bottom of a tray and add the belly skin-side down. In a heated wok add ginger to hot vegetable oil. Add water to barely cover meat.

Place pork belly soy sauce dark soy sauce rice wine ginger sugar and star anise in the sauce pan. Lower heat to a simmer cover with a lid and continue braising for about 60 minutes. Place the rubbed belly into the ziploc add the brine seal it and let it rest in the refrigerator.

Cook this for 30 seconds and add the pork. Shanghai Braised Pork Belly. Heat a non-stick pan stir in the pork belly pan fry under medium-low heat for about 5 minutes until browned stir occasionally.

Stir fry a further minute before adding the spices.

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