Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red braised pork. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Red braised pork is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Red braised pork is something which I’ve loved my whole life. They’re fine and they look wonderful.

Perfectly Cooked Pork Is A Winner For Mealtimes. Remove the pork and drain well, then pat dry with kitchen paper and. Hong Shao Rou, or red braised pork, is a beloved dish in China. Depending on the region, there are many different approaches to cooking it.

To get started with this recipe, we have to prepare a few ingredients. You can have red braised pork using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red braised pork:

1. Make ready 1-2 lbs Skin on Pork belly
2. Make ready Shaoxing wine (cooking wine)
3. Make ready Ginger
4. Make ready Green onion
5. Make ready Sugar
6. Prepare Salt
7. Prepare Oyster sauce
8. Prepare Fish sauce
9. Make ready Sichuan peppercorn
10. Prepare Star Anise
11. Prepare stick Cinnamon
12. Get leaf Bay
13. Take Ground white pepper
14. Get Corn starch slurry for thickening if needed

Leftovers can be frozen; add a little water when reheating. Remove, drain well and pat dry with kitchen paper. Add pork and quickly sear outside. Add both soy sauces and stir quickly, then add rice wine and deglaze pan.

Instructions to make Red braised pork:

1. Torch the skin until it's blackened to make sure all the hair is removed, and then scrub off the charred part. The skin will have a yellow / red tinge afterwards.
2. Add cold water to a pot, enough to cover pork. Cut pork into preferred size (1.5 in cube) Add shaoxing wine (about 1/2 cup), ginger (about 1 inch knob and sliced), green onion (1 stalk). - Boil and skim off foam. Remove pork and discard water.
3. Wash pork in hot /warm water to remove any foam.
4. Make caramel (can use caramel coloring soy sauce to replace this step) - Add small amount of oil to work, add sugar (about 3 tbsp). Keep stirring while heating up, until sugar melts and the will turn into caramel fairly quickly. Add pork to coat the caramel on pork. (Watch for oil splatter)
5. Add one star anise, 1 in piece of cinnamon, about 1-2 tsp Sichuan peppercorn, 1 bay leaf, 2 in knob of ginger (sliced), 2-3 stalks of green onion and white pepper. Stir until fragrant, then add soy sauce, oyster sauce, fish sauce, and shaoxing wine, and enough water to cover pork.
6. Bring the wok to a boil, skim off any foam that is still there, and then keep it at rolling boil for another 15 minutes. This step will make sure the pork will absorb the coloring and turn red.
7. Put everything in pressure cooker and cook on high for 35 minutes. Quick release pressure.
8. Remove all pork and sieve through the braising liquid to remove all spices and ginger/green onions.
9. Put pork and braising liquid to wok, high heat to reduce the liquid to a thicker sauce. Adjust seasoning to taste (mostly needs more sugar. There should be plenty of salt in fish sauce and soy sauce)
10. Once the liquid is thickened, time to eat.

Add pork and quickly sear outside. Add both soy sauces and stir quickly, then add rice wine and deglaze pan. Add enough water to cover the. Chairman Mao's Red Braised Pork Belly is a famous Chinese dish with many slight variations. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again.

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