Chinese Braised Pork Belly aka Hong Shao Rou has a perfect balance of sweet and savoury taste, slow-cooked over low heat, allowing seasonings to penetrate the meat. This dish is flavourful and goes well with steamed rice.
Ingredients:
中文食谱：请在网页的右边点击Translate,然后选择中文翻译
320g Pork Belly
6 cloves Garlic
10pcs Shiitake Mushrooms (optional)
1 stalk Spring Onion
1 Thumb-size Ginger
1 tbsp Shao Xing Hua Tiao Wine
Some oil for cooking
Some Water
Sauce:
55g Light Soy Sauce
35g Rock Sugar (crushed)
25g Black Vinegar
1 tbsp Shao Xing Hua Tiao Wine
1/4 tsp Dark Soy Sauce
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Method:
1.
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I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it’s safe to use in any cooking.
| For more information about the product, visit Song Cho e-shop for details. |
2. Heat some oil in a wok and stir-fry the garlic until aromatic. Add the pork belly and stir-fry with rock sugar until slightly caramelised. Add sauce, water and mushrooms, if using.
3. Cover and simmer until the pork is tender and the sauce has thickened (about 2 hours or longer). Garnish with spring onion (green part) and serve warm with steamed rice, porridge or noodles.
