Skip to main content

Shanghai Braised Pork Belly ~ 上海紅燒肉


This is one dish that kids would love to go with rice or noodles.  The braised pork belly is soft and tender and the fat literally melts-in-your-mouth.  Simple to cook yet delicious and appetising.



Shanghai Braised Pork Belly  ~  上海紅燒肉  
 (adapted from 'here')
                  
Ingredients
  • 1 kg pork belly cut into about 1 inch thick
  • 4 Tbsp oil
  • 1 piece  (about 45 gm) piece sugar sugar
  • 6 Tbsp Shaoxing wine (I used Rose wine)
  • 2 Tbsp light soy sauce
  • 1.1/2 Tbsp dark soy sauce
  • 4 to 5 cups water
Method
  1. Wash and blanch the pork belly in a pot of boiling water for about 5 mins. This helps to get rid of impurities.  Take out the pork, rinse it and set aside.
  2. In a wok, melt the piece sugar in the oil and once the sugar is melting, add in the pork, stirring to cover the pork with the caramel.  Lower the heat.
  3. Add in the wine, sauces and water.
  4. Cover and let the pork simmer under medium low heat for about 50 mins. to 1 hr till pork is tender.
  5. Dish out the pork and remove oil from the sauce.
  6. Put back the pork and cook on high to reduce the sauce to desired preference.  Fine tune to taste.
  7. Dish out and serve.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.