You might enjoy Hong Shao Rou. It is Szechuan Red Braised Pork Belly, I have not been able to get it the way I like, or should I say I have not been able to duplicate the color of the sauce in the recipe I have used. A few different recipes out there, this is the one I am trying to Master, but as you can see by picture #1, mine, not there yet when you compare to the recipe photo!
• 1 lb pork belly
• 4 cups water
• 4- inch piece of fresh ginger
• 4 green onions
• 1 Serrano chile
• 1 tbsp vegetable oil
• 1/4 cup brown sugar
• 1 cup water
• 1/4 cup soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp ground ginger
• 1 tsp Chinese Five Spice powder
• 1 tsp red pepper flakes
• chives for garnish
1.Cut the pork belly into 1-inch cubes. Slice the ginger into four equal pieces. Trim the ends off the green onions and cut in half. Slice the chile lengthwise. Set all aside.
2.In a large wok bring water to boil. Add the sliced ginger, onions, chile and pork belly. Bring back to a boil and turn heat down and simmer for 3 minutes. Remove pork belly from wok and dry with paper towel when cool enough to handle. Discard water and contents from wok.
3.Add vegetable oil to hot wok and add pork belly pieces. Stir fry to brown on all sides. Remove from wok and drain on paper towel, set aside.
4.To your wok add the brown sugar and cook over medium heat until the sugar melts and bubbles. Carefully and quickly add the hot water to the wok and stir to mix thoroughly (this will sputter). Add the soy sauce, rice wine vinegar, Chinese Five Spice, ground ginger, red pepper flakes and the pork belly back to the wok and stir. Stir to coat the pork. Cover and simmer on low for 35 minutes.
5.Remove the lid and allow sauce to cook and thicken for 10 minutes more. Serve this with steamed rice and top with finely chopped chives.
Photo and recipe courtesy of kevinscooking.com.
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