Easy Braised Pork Belly
簡易紅燒肉
Mmmmmm who doesn’t like juicy fatty pork? This is a SUPER EASY version of the famous braised pork belly known as 紅燒肉. If you’re willing to save on time and spend less preparation brain power, this simple braised pork belly recipe is definitely for you in getting some mouth watering, flavourful, juicy, delectable pork belly. Rich in flavour, coated with a sweet and savory red braised sauce, this dish is perfect with a hot bowl of rice. *hands you a napkin*
Mrs. Yung uses Lee Kum Kee Brown Braising Sauce for this recipe. This brown braising sauce gives this braised pork belly dish the perfect balance in spices, sweetness, aroma and a mouth watering rich dark colour.
Lee Kum Kee sauces have been a staple in Mrs. Yung’s kitchen for many years, for convenience and quality assurance in everyday home cooking. In Chinese families 2-3 dishes are often enjoyed communally. In our once large household of 7-10 people, Mrs. Yung used to serve 5-7 dishes along with soup. That’s why convenience without losing flavour is key when cooking multiple dishes at the same time.
NOT Sponsored, just sharing some cooking tips and trusted house hold brands.
Ingredients:
2 lbs pork belly
4 pcs ginger slices
1 sliced shallot
2 tbsp cooking wine
Flavour:
½ cup of Lee Kum Kee Brown Braising Sauce
1 ¼ cups of water
2 tbsp Zhenjiang vinegar
Garnish:
Your choice of vegetables Chinese broccoli, bok choy, broccoli or pea sprouts.
Method:
Wash and boil pork belly with 2 slices of ginger and cook for about 5 minutes. This process, initial boil, helps clean the meat. Rinse meat under cool water for a few minutes. Pat dry and remove as much hair as you can with tweezers.
Heat up 2 tbsp of oil in a pan, gently saute ginger and shallots pieces to bring out the flavour. Add in pork belly and cooking wine. Let cook until all sides are caramelized. Add in Lee Kum Kee brown braising sauce, Zhenjiang (ChinKiang) vinegar and water and bring to a boil. Simmer for 30 minutes in medium low heat. Flip pork belly and braise the other side for another 30 minutes. Cook until sauce has been reduced and thickened.
Plate with vegetables of your choice and it’s ready to serve.
Note:
Adding Zhenjiang (ChinKing) vinegar helps reduce oiliness and neutralize the heaviness.
The initial boiling of meat is to help remove impurities. Congealed blood, dirt, grime, dust and fragments embed in meat during transport and handling.
Adding ginger to the initial boil helps reduce strong odor / taste (boar-taint) from meat.
Pork hair removal methods:
torch
burning, skin down in pan
tweezers
shaving
This prevents having pork hair in every bite. Though tedious, Mrs. Yung suggests using tweezers, since it removes right to the roots.
Depending on pork pieces sizes, please adjust braising time. Larger pieces need longer to soften.
簡易紅燒肉
輕鬆簡單，喺屋企製作李錦記醬紅燒肉。
多年來，李錦記醬汁一直是容太廚房的主食，為日常家庭烹飪提供方便和質量保證。 在中國家庭中，通常會共同享用 2-3 道菜。 在我們曾經有 7-10 人的大家庭裡，容太過去常常會提供 5-7 道菜和湯。 這就是為什麼在同時烹飪多道菜時，方便而不失風味是關鍵。
材料:
五花腩豬肉2磅
薑4片
紅蔥頭1粒切片
酒2湯匙
汁料:
李錦記 紅燒汁半杯
清水1 1/4杯
鎮江醋2湯匙
裝飾:
菜苗適量
做法:
腩肉洗淨原件，1放入滾水加𦍑2片煮5分鐘，取出沖洗浄及去清細毛切件。
焼熱2湯匙油，爆香薑片，乾蔥片，放入腩肉炒透賛酒，倒入汁料煮滾，慢火煮約 1 小時，煮至肉腍及汁𤂑上𥐙。
菜苗灼熟伴𥐙即成。
註:
加鎮江醋可減少油膩，及中和味道。
