<\/p>\n
\n<\/p>\n
This dish is called red-cooked pork, or hong shao rou in Mandarin. It’s delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea’s Steamed Buns on this site).<\/p>\n
<\/p>\n<\/blockquote>\n
<\/p>\n
Ingredients<\/strong><\/h2>\n
<\/p>\n
\n
- \n
<\/ul>\n<\/li>\n<\/ul>\n
\u00a0<\/p>\n
\n
- \n
\n
- 3\u00a0pounds\u00a0skinless pork belly<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 1\u00a0tablespoon\u00a0canola oil<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- \u2153\u00a0cup\u00a0white sugar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 2\u00a0tablespoons\u00a0white sugar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 4\u00a0cups\u00a0water, or more if needed<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 5\u00a0large\u00a0green onions, diagonally cut into 2-inch pieces<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 8\u00a0cloves\u00a0garlic, smashed<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- \u00bd\u00a0cup\u00a0fino dry sherry<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- \u00bd\u00a0cup\u00a0reduced-sodium soy sauce<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 2\u00a0tablespoons\u00a0dark molasses<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 8\u00a0whole star anise<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 1\u00a0cucumber, thinly sliced<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
\n
- \n
\n
- 1\u00a0green onion, thinly sliced<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Directions<\/strong><\/h2>\n
<\/p>\n
<\/p>\n
<\/p>\n
Step 1<\/strong><\/h5>\n
<\/p>\n
Cut pork into eight 2×3-inch pieces.<\/p>\n
<\/p>\n
Step 2<\/strong><\/h5>\n
<\/p>\n
Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.<\/p>\n
<\/p>\n
Step 3<\/strong><\/h5>\n
<\/p>\n
Add 1\/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.<\/p>\n
<\/p>\n
Step 4<\/strong><\/h5>\n
<\/p>\n
Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1\/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1\/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.<\/p>\n
<\/p>\n
Step 5<\/strong><\/h5>\n
<\/p>\n
Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.<\/p>\n
<\/p>\n
Step 6<\/strong><\/h5>\n
<\/p>\n
Slice pork into twenty-four 1\/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Nutrition Facts<\/strong><\/h2>\n
\n\n
\n 279<\/td>\n Calories<\/td>\n<\/tr>\n \n 17g<\/td>\n Fat<\/td>\n<\/tr>\n \n 16g<\/td>\n Carbs<\/td>\n<\/tr>\n \n 15g<\/td>\n Protein<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n
<\/p>\n
<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":"
This dish is called red-cooked pork, or hong shao rou in Mandarin. It’s delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[],"class_list":["post-365","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/posts\/365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/comments?post=365"}],"version-history":[{"count":10,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/posts\/365\/revisions"}],"predecessor-version":[{"id":375,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/posts\/365\/revisions\/375"}],"wp:attachment":[{"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/media?parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/categories?post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joomunitedtest.com\/beta\/wp-json\/wp\/v2\/tags?post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}