“Braised Pork in Soy Sauce”

Since I’m from China, I would like to introduce the Chinese recipe for “Braised Pork in Soy Sauce”. Its Chinese name is “红烧肉”, meaning red stewed meat. Since I could not go back to China this summer holiday, I have to self-teach to cook Chinese food, such as this dish. This is my grandfather’s favorite dish, so I plan to cook him when I go back to China. It is really delicious, and I hope you could all have a try. 

 

Ingredients (Serving 4)

Pork belly meat (cut into about 3cm cubes), 800g 

Garlic, 3 cloves

Scallion, 3 sticks 

Ginger, 6 slices

Rice wine for cooking， 20mL

Soy sauce, 20mL

Bay leaf, 2 leaves

Star anise, 15g

Oil, 20mL

Sugar, 40g

Salt, appropriate amount

Water, appropriate amount

Steps

1. Cook the pork with 2-3 slices of ginger, 1 scallion, and 10 ml cooking wine in cold water with high heat. After the water boils for 3 min, take out the pork, wash with warm water, and dry it off as preparation.

2. Add 20 ml oil to a hot wok (soup pot also okay) with medium heat, and stir fry 20 g sugar (keep stirring!). When the sugar melts and turns light brown, add in order the star anise, the boiled pork, 10 ml cooking wine, and 15 ml soy sauce. Keep stir-frying until the pork turns light yellow-brown.

3. Then, add boiled water to the pot so that all pork’s immersed. Add the bay leaves, 2-3 slices of ginger, 1-2 scallions (cut into ~3cm strips), the garlic, and 20 g of sugar. Add an appropriate amount of salt and soy sauce, so the water in pot tastes sweet and lightly salty. High heat the water until boil, then cook with medium-low heat for 40 min.

 

4. After 40 min, pick out all the herbs and spice. Finish with high heat to remove extra water while keep stirring. The sauce would stick on the pork. Add an appropriate amount of salt according to taste.

 

 

That’s it! Please enjoy!