Ingredients
-
For Par-Cooking the Pork
-
4 lbs Pork
-
2 gal Water
-
For Marinating the Pork
-
1 cup Chinese Rice Wine
-
4 oz Ginger
-
1 oz Garlic
-
1 tsp Salt
-
For Cooking the Pork
-
2 oz Peanut Oil
-
2 Whole Star Anise
-
1 Cinnamon
-
4 oz Ginger
-
2 bunches Scallions
-
6 oz Chinese Rice Wine
-
6 oz Mushroom-Flavored Dark Soy Sauce
-
1 tsp Salt
-
20 oz Water
-
4 oz Sugar
-
Salt
-
Soy Sauce
Directions
The hong shao (Mandarin name) cooking style is found in a number of places in Chinese cuisine, but it is believed to have originated in the Shanghai region and is still most popular there today. This style of cooking is very similar to braising except it sometimes is done without any searing at the beginning. The term red that is used to describe this method doesn’t apply to the color but rather to the spirit of the color as the Chinese perceive it indicating luck or, in this case, a method that is favorable.
Steps
|
1
Done
|
For Par-Cooking the PorkCut the pork belly into strips approximately 1.5 inches wide. |
|
2
Done
|
Cut the pork belly strips into 1.5-inch cubes. |
|
3
Done
|
Combine the water and pork belly pieces in a pot, and place the pot over a high flame; bring to a boil. |
|
4
Done
|
Once the pot reaches a boil, turn the heat down and simmer the pork pieces for 5 minutes; remove them from the heat and strain out the pork belly. Set aside to cool. |
|
5
Done
|
For Marinating the PorkIn a mixing bowl, combine the cooled pork belly pieces and the rice wine, ginger slices, garlic, and salt; mix well and transfer to an appropriate container to cover and refrigerate overnight. |
|
6
Done
|
Allow the pork to marinate for at least 4 hours (for best results, marinate overnight). |
|
7
Done
|
For Cooking the PorkPlace a pan by your work area to hold ingredients as they are being sautéed, and be sure to have a wooden spoon or another stirrer on hand to move the foods in the pan. |
|
8
Done
|
Using either a large, flat-bottomed stir-fry pan or a large sauté pan, place the pan over a high flame (you may want to use two pans to ensure that everything will fit); add 2 Tbsp of the peanut oil. |
|
9
Done
|
Once the peanut oil gets hot, add 1 piece of star anise and the cinnamon stick; stir-fry for 20 seconds or so. Add ½ of the sliced ginger and scallion pieces, and stir-fry for another 30 seconds, moving everything in the pan the whole time. |
|
10
Done
|
At this point, add ½ of the marinated pork belly (leave the ginger pieces in the marinade and discard when finished) and continue to stir-fry all of the ingredients for another minute or so. Remove everything from the pan and set it in the holding pan mentioned in step 1. |
|
11
Done
|
Repeat steps 2 through 4 with the remaining ingredients. Once the pork belly has been added and stir-fried, add the rice wine and the wine left over from the marinade to the pan, and cook down until the pan is dry. |
|
12
Done
|
Add the pork to the pan, along with the other ingredients that were set aside in the holding pan. Next, add the mushroom flavored soy sauce, salt, and water, and reduce the heat to a low flame. |
|
13
Done
|
Allow the mixture to settle at an easy simmer, and then cover and gently simmer for an hour. |
|
14
Done
|
Once the pork has simmered for an hour, check to see if the meat is tender by taking out a piece of pork and trying it. It should be very tender and not tough; if it is tough, return the cover and continue to cook until the pork is tender. |
|
15
Done
|
Once the pork is tender, add the sugar and turn the heat up to simmer the mixture until the sauce thickens slightly. |
|
16
Done
|
Adjust seasoning, if necessary, and serve with plain rice. |
