Chinatown's Simmered Pork Belly Shanghai-style. Great recipe for Chinatown's Simmered Pork Belly Shanghai-style. Shanghai food is known for their slightly sweet seasoning. It doesn't have the softness of pork kakuni but this has a deeper flavor, which I like.

The best place to find and share home cooked recipes. Pork Sausage Recipes Pork Belly Recipes Meat Recipes Asian Recipes Cooking Recipes Chinese Recipes Cooking Pork Asian Foods Shanghai Food. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. You can have Chinatown's Simmered Pork Belly Shanghai-style using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chinatown's Simmered Pork Belly Shanghai-style

You need 300 grams of Pork belly.
Prepare 1 dash of ★Ginger, finely chopped.
Prepare 3 clove of ★Garlic (finely chopped).
You need 3 tbsp of ★Soy sauce (or lao cho Chinese soy sauce).
It's 1 tsp of ~ 1 tablespoon ★Honey.
Prepare 3 tbsp of ★Shaoxing wine.
Prepare 1 dash of Green onions or scallions.
Prepare 1 dash of Katakuriko slurry.
Prepare 1 dash of Sesame oil.

Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Place the pork bellies on the heated skillet, with no oil, and dry-fry until browned on each side. This will help soften the pork belly fat and add to the flavor. Then put it back into the braise and continue as planned.

Chinatown's Simmered Pork Belly Shanghai-style step by step

Cut the pork belly into easy to eat blocks. *If you don't have any, thinly sliced pork is fine..
Put in a shallow container with the ingredients marked ★ and marinate for 15 minutes. *You can add Szechuan pepper and a dash of star anise if you like..
Add a lot of vegetable oil to a wok, add meat from Step 2, and stir fry..
Once the meat is cooked through, add the remaining sauce from Step 2 and bring to a boil..
After adding the scallions, add katakuriko dissolved in water to thicken..
Finally add a bit of sesame oil, quickly mix, and it's finished..

Introduction For my first post, I'd like to share an old-fashioned recipe from my mum who likes to cook this for my grandfather. Like the famous Chinese poet 'Dong Bo' which this dish is named after, my grandfather loves the comforting, sticky-sweet, melt-in-your-mouth quality of the slow-cooked pork belly. The great thing about this dish… This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.