Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, braised chinese pork belly (special dongpo recipe). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Braised Chinese Pork Belly (Special Dongpo Recipe) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Braised Chinese Pork Belly (Special Dongpo Recipe) is something which I have loved my whole life.
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, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you'll know why! Make more if desired to make larger serving.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook braised chinese pork belly (special dongpo recipe) using 15 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Braised Chinese Pork Belly (Special Dongpo Recipe):
- Take Main Ingredients
- Prepare 3 slice Pork Belly
- Prepare 3 tbsp Oil
- Prepare 6 clove Garlic
- Get 4 each Star-Anise
- Prepare 1/2 tbsp Sichuan Peppercorns
- Get 1/2 cup Honey
- Get 1 can Chicken Stock
- Make ready 1 small Ginger
- Take 1/4 cup Thick Sweet Soy Sauce
- Take 1/4 cup Light Soy Sauce
- Get 1 stick Cinnamon
- Get Optional Add-ons
- Take 2 each Potato
- Take 8 each Cooked Tofu Cubes
Dongpo rou is named after Su Dong Po, a famous Chinese poet who lived during the Song Dynasty. This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color.
Instructions to make Braised Chinese Pork Belly (Special Dongpo Recipe):
- Preheat oven to 375°F.
- Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic.
- Add oil into a roasting pan. Heat roast pan into medium heat.
- Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving.
- Once the roasting pan is heated, stir fry garlic, ginger, star-anise, sichuan peppercorn together with the oil in medium heat.
- Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side - with the bottom (opposite to fat side) being the last side to be seared.
- Set the pork belly on their side and add honey all over the dish.
- Expose all the sides of the pork belly to the honey-oil-mixture of ingredients.
- Add chicken stock, soy sauce and sweet thick soy sauce to the mixture.
- Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction.
- Wait for the stock-honey-oil-ingredients to boil.
- If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes.
- Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min.
- Without turning off the oven, take out the pan at the around 45 min. - 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again.
Pork is most definitely not just "the other white meat" in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat '肉' (ròu. Remove the pork and drain well, then pat dry with kitchen paper and. Sushi style Hong shao Rou—Su style red braised pork belly.
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