Page 63 - TOH_Edition16

CHEN FAMILY – NEEDHAM, MA
“This is a Shanghainese dish that my family usually makes for dinner. It reminds me of my family’s culture and is one of my favorite dishes.” AARON CHEN
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
INGREDIENTS
12 oz. lean pork belly, skin on
2 tbsp. oil
1 tbsp. granulated sugar 3 tbsp. Shaoxing wine
1 tbsp. soy sauce
1⁄2 tbsp. dark soy sauce
2 cups water
1 Cut pork belly into thick square pieces, about 3-4 inches.
2 Bring a pot of water to boil, then add the pork pieces. Boil briefly, then remove, rinse and set aside.
3 In a pan over low heat, combine oil and sugar. Melt the sugar, then add the pork. Increase heat to medium and cook until lightly browned. Reduce heat to low.
4 Add wine, soy sauces and water. Stir, then cover pan and simmer over medium heat for 45 minutes to 1 hour, stirring occasionally. Add water if needed.
5 Once pork is tender, if there is excess liquid, uncover, increase heat and stir until sauce coats the pork. Adding some scallions or other vegetables on top would be a good option. I recommend serving with a bowl of white rice to complement the flavors of
the dish.
Serves 4.
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