Ingredients with Measurements:
- 1 lb pork belly, cut into 1-inch cubes
- 1 cup dried shiitake mushrooms, soaked in hot water for 30 minutes
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork belly and cook until browned on all sides, about 5 minutes.
2. Add the garlic, ginger, and green onions to the pot and cook for another 2 minutes.
3. Add the soy sauce, Shaoxing wine, brown sugar, and water to the pot. Stir to combine.
4. Drain the soaked shiitake mushrooms and add them to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the pork and mushrooms for 1 1/2 to 2 hours, or until the pork is tender and the sauce has thickened.
7. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 20g
Protein: 20g
Sodium: 1600mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef chuck.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use chicken instead of pork for a lighter version.
- Add a dash of five-spice powder for extra flavor.
Tips and tricks:
- Make sure to brown the pork before adding the other ingredients to develop a rich flavor.
- Soak the dried shiitake mushrooms in hot water for at least 30 minutes to rehydrate them.
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and mushrooms in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the red-cooked pork and mushrooms in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds for added flavor and texture.
Pairings:
Serve with steamed bok choy or stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, bok choy, or Chinese broccoli.
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer the pork and mushrooms uncovered until the sauce has thickened.
- If the pork is tough, simmer it for a longer period of time until it becomes tender.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Red-cooked pork is a classic Chinese dish that originated in the Jiangsu province. It is traditionally made with pork belly and soy sauce, and is often served during special occasions.
Flavor profiles:
Savory, sweet, umami, and slightly earthy.
Serving suggestions:
Serve the red-cooked pork and mushrooms with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese