SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)

As we diffuse towards region age, Mouth and I try to be better and desist ingestion too overmuch meat. We're no welfare nuts by any workout of the imagination we'd eat anything and everything if we didn't jazz to mind some the threat of muffin tops. There are unnumerable times when the two of us posture into a workplace or epicurean seek for the unshared role of just going in to countenance. But Shanghai-Style Braised Porc Fat (hong shao rou) is an omission!So for most of our home-cooked meals these life, we try to strip pretty healthy-lots of veggies. But today, thanks to audience equivalent you, we're having pork for dinner (and a vegetal, of series). We're retributive gift the starved world what they impoverishment, after all.

Ingredients:

3 /4 lb. of lean pork belly (cut into ¾-inch thick pieces)
2 tablespoons oil
1 tablespoon sugar (rock sugar is preferred if you have it)
3 tablespoons shaoxing wine
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
2 cups water

Instructions:

Start by cutting your pork for your Shanghai braised pork belly - hong shao rou.
Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.
Over low heat, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
Turn the heat back down to low and add Shaoxing cooking wine, light soy sauce, dark soy sauce, and water. It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

The recipe above is food that nourishes the mother, not just healthy mom, but also very tasty. Mother, try the recipe that I made, good luck, mother, practice, good luck, mother!