Skip to content

Instantly share code, notes, and snippets.

@tjbrennan

tjbrennan/0-shanghai-style-hong-shao-rou.md

Forked from qianwen/Shanghai-Style Hong Shao Rou.md
Last active July 16, 2018 05:15
Show Gist options
  • Save tjbrennan/2d2b99e3cea23d0eb78e to your computer and use it in GitHub Desktop.
Save tjbrennan/2d2b99e3cea23d0eb78e to your computer and use it in GitHub Desktop.
Download ZIP
Raw
0-shanghai-style-hong-shao-rou.md

Shanghai-Style Hong Shao Rou

Ingredients

  • Pork Belly with Skin
  • 1 stick of Cinnamon
  • 3 Star Anise
  • 3 Ginger pieces
  • 2 Bay Leaves
  • About 2 spoonfuls of Dark Soy Sauce
  • About 4 spoonfuls of Regular Soy Sauce
  • 1 Can of Light Beer
  • 6 Small Pieces of Rock Sugar

Spice amounts are variable

Steps

  1. Cut the pork into squares.
  2. Slice the ginger.
  3. Mix the dark soy sauce and regular soy sauce in a bowl. Taste the salt level. The dark soy sauce is for color.
  4. (optional)
    1. Fry the pork belly in oil, placing the skin down first.
    2. Cook until the skin is crispy and the meat holds it shape.
    3. Remove from pan and set aside.
  5. Put a teaspoon of oil in a wok. Fry the ginger and star anise first.
  6. Add the pork, mixed soy sauce, beer, cinnamon, and bay leaves to the pot.
  7. Turn the heat to low and keep on stove for at least 2 hours, up to 4 hours. The meat will be tender enough to stick a chopstick through all the layers.
  8. Add rock sugar.
  9. Turn the heat to medium to cook off extra sauce.
Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment