Easiest Way to Cook Appetizing Chinese braised pork

Chinese braised pork. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. It is similar to my Braised Chinese Chicken Wings recipe, but hong shao rou is a bit more complex of a dish, using a few more aromatics to create an even more amazing flavor.

It's a perfect dish to cook on a weekend and enjoy throughout the week. This Chinese Braised Pork Shoulder is certainly that. Chunks of pork shoulder simmered with a few aromatics and soy make the pork tender and flavorful. You can cook Chinese braised pork using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chinese braised pork

1. You need 650 g of pork belly.
2. Prepare 3 of star anise.
3. You need 1 cube of red tofu.
4. Prepare 1 tbs of red tofu liquid.
5. Prepare 2 tbs of dark soya sauce.
6. You need 1 tbs of shaoxing wine.
7. Prepare 1 tbs of honey.
8. You need 1 tbs of olive oil.
9. It's 2 tsp of minced garlic.
10. Prepare 2 cups of water.

Our kitchen smelled like a real Chinese restaurant. I am not talking about an American Chinese takeout place, but the traditional places we get a roast duck and pork. Braised Ti Pang is made with the pork front hock, also known as the shank. The pork shank is blanched, seared, and braised for several hours in soy sauce, wine, and spices.

Chinese braised pork step by step

1. Chop pork. Add garlic and olive oil, cook till browned (heat 9).
2. Add sauce, cook till simmering.
3. Add pork, coat thoroughly. Cook till simmering, then lower heat to 3, simmer for 1h 45 mins, stirring every 30 mins.

The flavorful sauce is then reduced into a gravy and poured over the finished dish. This cut of meat is very meaty, and it usually weighs in at three to four pounds. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. 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.