Happy Lunar New Year!!! 蛇年快乐
This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs.
Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water
1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐
#chinesefood #lunarnewyear #porkbelly #cooking #asianfood
Happy Lunar New Year!!! 蛇年快乐
This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs.
Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water
1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐
#chinesefood #lunarnewyear #porkbelly #cooking #asianfood
you should be an actor,you even look like one ,charlie day
Dear God I bet that is so good on top of rice
Good Luck… You'll need it cause there's no way you can beat my Ex. That psycho was clingier than Gorilla Glue…
I wanna eat ToT😢
Can It be made with beef?
👀 I gotta try this
I always have it with steamed bock choy and rice!
Best served with some rice and bokchoy on the side to soak up the sauce. 10/10 one of my favorite comfort meals 🙂
You got this just right, the result looks just like my 86 year old grandma's Hong Shao Rou, and I am so satisfied that you didn't include any racial stereotypes
"red meat with a bowl of needles" 懂得都懂
That looks delicious! I'll definitely try it! Thank you. What did you do in China?
Babe wake up new triggtube lore dropped
I'm Taiwanese and my grandma always makes this dish when I visit her during new year or long holidays, this is her signature dish and that's extremely tasty and one of my favorite Chinese cuisines!
Great video!
The boil is actually to remove the blood from the pork belly
Your social points are off the rails my guy…
omg it’s beginning!!
Adobo, a Filipino dish is similar but more simple
My mom makes this every month of so, it’s always super delicious
Though it’s very fatty so I can’t eat as much (I’m trying to diet
im gonna make this with shrimp over rice
One of my favourite dishes. Cheap, easy to cook, and delicious.