Their texture is almost like a cross between a potato and a water chestnut, and if you really can’t find them, you can substitute potatoes in this dish (especially if you’re not particular about wanting to bear sons). See my mother’s recipe for Hongshao Rou for this variation). Cutting them larger means they’ll take a little longer to cook, but it’s symbolic of wealth and prosperity for the new year. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Let’s deal with the pork. If using potatoes, you’re going to want to cut them into 1 1/2-inch chunks, but don’t cut them just yet (they take less time to cook than the arrowhead root). Use it as a reference on taro’s prep and cooking time. In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. All the more reason why we also have it in our Chinese New Year recipe list for 2016 and in our Chinese New Year Recipe Planner archive! 1 tsp Sugar. Cantonese Style Braised Pork Belly with Arrowhead Root. Start by cutting your pork for your Shanghai braised pork belly. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. I say season ,because in Vancouver Canada,the arrowhead is only available about for about 3 weeks. No, Brie, you did not do anything wrong. Prep Time: 10 minutes Marinate Time: Overnight Cook Time: 80 minutes Serves 4. You can read more about fermented bean curd in our ingredient post since we explain everything there is to know about the different types! is a must-have dish in our house for Chinese New Year. When browned, remove from pan and allow to drain. Baking & Spices. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) … There are many different ways to cook it by varying the spices. In a … 8 ingredients. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. (FYI – We called this soup “Sey Mae” – four flavors – when I was a child but since then I’ve learned that that ‘s impolite! Cut the pork into 4cm squares. Now I am 69 and look foward to each Chinese New Year season to cook this dish for my family. Hi Judy! Shanghai-Style Braised Pork Belly (Hong Shao Rou), https://thewoksoflife.com/braised-pork-ribs-taro/. I had to strained the pork and sauce from the oil…did I do something wrong? Melt the sugar slightly and add the pork. 12 oz Pork belly, lean skin-on. Hi Peter, you’re right! Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Condiments. It’s a perfect addition for any holiday meals! Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Recipe by The Woks of Life. If the pork is fork tender, but there’s still a lot of visible liquid, uncover the wok and turn up the heat to medium high. Recipe by The Woks of Life. Born in Shanghai, she arrived in the U.S. at age 16. (not that we’re looking for another excuse to make it or anything…). Thank you. NOTE: It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Take the pork out of the pot and set aside. As we mentioned in our Chinese New Year Menu post (2015), Braised Pork Belly with Arrowhead Root or cí gū mèn nan ròu in Mandarin 慈菇焖腩肉 (the dish’s name really rolls off the tongue, doesn’t it?)
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