Chinese braised pork. This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color.

Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite, And others not so similar but really good are Cantonese roast pork belly and Twice cooked pork belly. 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. Over the centuries, this dish has become very popular, and once you taste it, you'll know why!

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, chinese braised pork. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color.

Chinese braised pork is one of the most popular of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions daily. Chinese braised pork is something which I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chinese braised pork using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chinese braised pork:

{Prepare 650 g of pork belly.
{Get 3 of star anise.
{Prepare 1 cube of red tofu.
{Prepare 1 tbs of red tofu liquid.
{Prepare 2 tbs of dark soya sauce.
{Get 1 tbs of shaoxing wine.
{Get 1 tbs of honey.
{Prepare 1 tbs of olive oil.
{Make ready 2 tsp of minced garlic.
{Make ready 2 cups of water.

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. The flavorful sauce is then reduced into a gravy and poured over the finished dish. This Chinese Braised Pork Shoulder is certainly that.

Steps to make Chinese braised pork:

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

Chunks of pork shoulder simmered with a few aromatics and soy make the pork tender and flavorful. 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. Then mix with marinated pork chops. Absolutely delicious on top of Thai jasmine rice with a vegetable stir fry on the side.

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