Hunan Braised Pork
Hunan-style braised pork belly features thick cubes of pork belly slowly braised with fermented chilies, dark soy, and rock sugar until meltingly tender. Richer and spicier than its Shanghai counterpart.
食材清单
- Pork belly 500 g
- Rock sugar 30 g
- Soy sauce 3 tbsp
- Cooking wine 2 tbsp
- Star anise 2 pcs
- Cinnamon bark 1 piece
- Scallions and ginger to taste
- Salt to taste
制作步骤
- 1. Cut the pork belly into 3cm cubes, blanch in cold water to remove the blood foam
- 2. Heat a little oil in a pan, add rock sugar and fry over low heat until caramel color appears.
- 3. Add pork belly and stir-fry until browned
- 4. Add onion, ginger, star anise, cinnamon, cooking wine and soy sauce
- 5. Add hot water to cover the meat noodles, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
- 6. Reduce the sauce over high heat until it thickens, remove from the pan and serve on a plate
文化小知识
湖南红烧肉是湖南菜中最著名的菜肴之一，体现了该省大胆、浓郁的风味。上海红烧肉香甜细腻，而湖南红烧肉则增加了干辣椒的辣味和更深的焦糖色。这道菜与毛主席有关，他是湖南韶山人，以喜爱红烧肉而闻名。如今，它已成为湖南各餐馆的主食，也是深受人们喜爱的家常菜。