Tag Archives: hong shao rou

Braised Pork With Quail Eggs & Bamboo Shoot

This dish is a combination of meat, egg, and vegetable. It’s actually an updated version of braised pork (红烧肉 Hong Shao Rou).

  1. Boil quail eggs in hot water for 5 mins. Soak them in ice cold water immediately. Then remove the egg shell.
  2. Heat a pan. Sear Pork chunks. Pork belly is the best choice. Fry pork till fat comes out and turns a bit brownish.
  3. Add bamboo shoot slices in and stir fry a bit with pork.
  4. Drizzle in 1 tsp cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, ginger slices and bayleaf. Pour in enough hot water to cover all the ingredients.
  5. Also add in quail eggs. Lid on and simmer with low medium heat for 20-30 mins.
  6. turn up the heat and reduce the sauce.

https://flic.kr/p/2fbShsf

Serve hot.

https://flic.kr/p/2eaDhuS

Sauce is perfect to go with rice. My husband will always add sauce to his rice.

Quail eggs are also tasty.

“The Rice Killer”- Braised Pork Belly

I’ve cooked braised pork belly for many many many times. Seems that my husband will never get tired of it. Due to the dark rich sauce and juicy tender pork, this dish also has a nick name “the rice killer”. Because with this dish, you can have a lot rice.

The secret  lies in sugar and soy sauce. I can guarantee you that when you cook braised meat, add in soy sauce and sugar, you will get delicious sauce.

  1. Boil pork with cooking wine, ginger slices and green onion till soft and chopsticks can easily go through. Rinse under water. Cut whole pork belly into small cubes.
  2. Heat a pan. Because pork belly contains fat. So no need to add oil. Sear the pork with low-medium heat till brownish.
  3. Add in 1/2 tablespoon light soy sauce, 1 tsp dark soy sauce, 1/2 tablespoon sugar and 1 tsp cooking wine. Stir fry to let pork be coated with sauce.
  4. Pour in enough hot water just covers all the pork. Also add in bay leaves, star anise and ginger slices. Bring to boil.
  5. Lid on and turn to low heat. Simmer for at least 20-30 mins. If you want your pork to be super soft, you can simmer for longer time, like 1 hour.
  6. Lid off. turn to high heat and reduce the sauce.

My husband has superpower of detecting this dish. Every time with this dish on table, he will just pick it up very accurately with no mistake. I have to threaten him that if he doesn’t have any vegetables in other plate, I will put this dish away. 🙂