食材
Servings: 2
Red braised pork belly, also called hong shao rou, is a classic mainland Chinese dish. The meat is stewed in a thick, sweet and sticky sauce until its fat and skin become gelatinous and soft, making it melt in the mouth.
INGREDIENTS
- 350g pork belly with skin
- 4 slices of ginger
- 5 Tbsp sliced spring onions
- 2 tsp oil
Sauce Mix:
- 1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 40g crystal sugar
- 350ml water
PREPARATION
Wash the pork belly, remove any excessive hair (could use a torch for convenience), slice the pork belly into 3cm thick chunks. Put in boiling water to remove excessive dirt and oil, until the surface of the pork turns brown and slightly cooked.
Slice the spring onions to julienne.
Put oil in the pot over a medium heat, once the oil is sizzling hot, stir-fry the ginger and spring onions until fragrant. Add the pork belly, fry until golden brown.
Add the sauce mix, stir well and put the lid on. Leave it to simmer over a medium heat for an hour until the sauce is thick and it is ready.
Tips:
- For your convenience, you could also consider using the Lee Kum Kee Red Braising Sauce. Our secret recipe and formula was created with modernised technology by our experienced specialist. You would be able to conveniently create this traditional dish.
- For extra flavor, you could add 1 tsp of Lee Kum Kee Premium Oyster Sauce.