Hi, I’m back, sorry for taking so long though. Just an update, school started on Monday and I finally finished honor band prep. As a celebration, my parents agreed to teach me a new dish every week- my first lesson was yesterday: My mom’s red braised pork 🙂
Red braised pork is a favorite all over China, especially in the south. It’s one of the most recognizable Chinese dishes around and it’s also a family favorite. Plus, its very simple albeit time consuming. Onto the recipe!!!
First wash out the blood from the pork and cut it into cubes.
Then stir-fry the pork, add the soysauces, cooking wine and continue cooking for 2-3 more minutes
Cook for another 2-3 hours on low heat until the water is reduced to a thick sauce. Enjoy!!!!!!
Red Braised Pork
- 500-600g pork (layered and fatty)
- Light soy sauce (flavor)
- Dark soy sauce (color)
- Cooking wine
- Ginger (large, thin slices)
- Rock sugar
- Green onion
- Vegetable oil
- soak the meat until the meat is blood-free
- heat oil in a wok until bubbling, place in ginger into hot oil until fragrant, then add meat
- stirfry until the meat is 50% cooked and pour out excess oil. Then add the soysauces and cooking wine, continue cooking for another 2-3 min
- add enough water so that the pork is covered and add in the remaining ingredients (Sugar, green onions and garlic)
- once the water is boiling transfer mixture into a pot or saucepan. Cover and cook on a low fire for an additional 2-3 hours.
- Serve and enjoy!!
Note: Be sure to taste as you cook, it’s the only way to succeed. There is no “perfect” measurements.