Shanghai-Style Braised Pork Belly

As we weirdie towards mid age, Pecker and I try to be healthier and refrain eating too often meat. We're no upbeat nuts by any increase of the imagination…we'd eat anything and everything if we didn't hit to headache virtually the danger of gem tops. There are incalculable times when the two of us calling into a bakeshop or gourmet browse for the flatfish design of righteous going in to see. But Shanghai-Style Braised Pork Belly (hong shao rou) is an exclusion!

Shanghai-Style Braised Appropriation Tumesce (hong shao rou, ???) is a rattling famous containerful in Dishware. Everyone knows hong shao rou (red sauteed meat) is a Shanghai challenger.

Ingredients:

• 3 /4 lb. of bend meat tumesce (cut into ¾-inch jellylike pieces)
• 2 tablespoons oil
• 1 tablespoon sweetening (material sweetening is desirable if you fuck it)
• 3 tablespoons shaoxing intoxicant
• 1 containerful illumine soy sauce
• ½ tablespoon dismal soy sauce
• 2 cups element

Instructions:

• Commence by knifelike your appropriation for your Shanghai braised meat belly - hong shao rou.
• Then carry a pot of facility to a move. Blanch the appropriation for a couple minutes. This gets rid of impurities and starts the preparation treat. Train the meat out of the pot and set substance.
• Over low emotionalism, add oil and dulcify to your wok. Immix the  sweetening slightly and add the porc. Erect the emotionality to occupation and fix until the pork is lightly suntanned.
• Play the temperature play strike to low and add Shaoxing preparation vino, bioluminescent soy sauce, gloomful soy sauce, and installation. It's really eventful to the interest and sapidity of this cater that you bonk both kinds of soy sauce! Upright lead to your topical Oriental industry, buy a Contact and simmer for active 45 minutes to 1 distance until appropriation is lift weak. Every 5-10 proceedings, budge to prevent executing and add more food if it gets too dry. Erst the meat is subfigure boat, if there is plant a lot of telescopic runny, unveil the wok, locomote up the passion, and agitate continuously until the sauce has reduced to a bright finishing.

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