Hunan Shrimp, Pork, Beef, Chicken, and More
Hunan cuisine is a style of Chinese cuisine that originates from the province of Hunan....
Recipe: #14215
September 09, 2014
Categories: Pork Roast, Chinese, Fathers Day, Sunday Dinner, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Spicy, more
"(Mao Shi Hong Shao Rou)Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants call it "The Mao Family's red-braised pork." Mao Zedong loved it, and insisted his Hunanese chefs cook it for him in Beijing. It's a robust concoction, best eaten with plain steamed rice and simple stir-fried vegetables, from npr"
Plunge the pork belly into a pan of boiling water and simmer for 3-4 minutes until partially cooked. Remove and, when cool enough to handle, cut into bite-sized chunks.
Heat the oil and white sugar in a wok over a gentle flame until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine and soy sauce
Add enough water to just cover the pork, along with the ginger, star anise, chiles, and cinnamon Bring to the boil, then turn down the heat and simmer for 40-50 minutes.
Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.