I went to T&T Supermarket is morning to find good quality pork bally for dinner. Why I choose pork bally because it is the best ingredient to make Hongshao Rou(Red Braised Pork Belly) which is my favorite dish from my mama.
History:
Pork is the culinary name for meat from the domestic pig . It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham,smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as some Christian denominations, forbid pork consumption; the sale of pork is illegal in many Muslim countries, particularly in those with sharia law as part of the constitution, and is severely restricted in Israel (the only country with a Jewish majority).
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as some Christian denominations, forbid pork consumption; the sale of pork is illegal in many Muslim countries, particularly in those with sharia law as part of the constitution, and is severely restricted in Israel (the only country with a Jewish majority).
Meat Cut Nomenclature and Description:
BELLY: means that portion of the carcass which is separated from the SHOULDER.
SIDE (BONELESS BELLY)$13.21/kg: means that portion of the BELLY from which the SIDE RIBS have been removed.
SIDE (BONELESS BELLY)$13.21/kg: means that portion of the BELLY from which the SIDE RIBS have been removed.
Hongshao rou (Red Braised Pork Belly)
RECIPE:
1.5 lb pork belly
5 stalks scallions
1 stick cinnamon
2 slices of fresh ginger
2 cloves garlic
2 tablespoons brown sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce
1/2 cup shaoxing rice wine
2 cup boil water
oil for frying
1.5 lb pork belly
5 stalks scallions
1 stick cinnamon
2 slices of fresh ginger
2 cloves garlic
2 tablespoons brown sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce
1/2 cup shaoxing rice wine
2 cup boil water
oil for frying
Cut pork into squares as picture blow.
Heat up wok on high heat until you see wisps curling off the edges, throw pork belly into the wok, turn heat to medium until brown all side of pork.
Turn heat to low and pour out the excess oil and put 2 tbsp brown sugar which is gives it that rich caramel flavor, turn heat to medium again once sugar is melted, and throw pork in and add in ginger, garlic, 2 tbsp dark soy sauce. Keep frying for few minutes. This is a very important step to ensure caramel flavor and softness.
Place boil water, 2tbsp light soy sauce, rice wine, dry chili, cinnamon and scallions, The mixture should come up about just line up the pile of pork. Bring to a boil, then simmer on low. Simmer for at least 1-1.5 hours (the longer the better the flavor and tenderness), stirring occasionally to prevent sticking to the bottom.
When it is tender enough to slip a fork in with ease, take the cover off and let liquid evaporate and thicken. You should end up with a thick, glistening sauce that covers the tender pork belly.
References:
https://en.wikipedia.org/wiki/Pork
http://www.inspection.gc.ca/food/meat-and-poultry-products/packaging-and-labelling/meat-cuts/pork/eng/1348682479773/1348684480749
https://en.wikipedia.org/wiki/Pork
http://www.inspection.gc.ca/food/meat-and-poultry-products/packaging-and-labelling/meat-cuts/pork/eng/1348682479773/1348684480749