Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, red braised pork. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Red braised pork is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Red braised pork is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have red braised pork using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Red braised pork:

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

However, all of them use the red braise cooking method to give the pork a glossy caramelized char. The pork is then simmered in liquid with Shaoxing wine, soy sauce, and plenty. Boil the pork the day before; cool, cover and chill. Leftovers can be frozen; add a little water when reheating.

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.

Boil the pork the day before; cool, cover and chill. Leftovers can be frozen; add a little water when reheating. Remove, drain well and pat dry with kitchen paper. In China, the most loved pork belly dish has to be Hong Shao Rou (红烧肉), known in English as red braised pork belly or red-cooked pork belly. Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: salty, sweet, aromatic and umami.

So that is going to wrap it up with this exceptional food red braised pork recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!