Hello, I'm JoJo in Canada
Today I'm sharing with you a traditional dish called Red Sweet Sauced Braised Pork
traditionally soy sauce is not used in this dish
"sauced" refers to the process of braising
Red yeast rice is the soul of this dish. It dyes red color on meat
Get 700 g of pork belly with skin ready
the more layers of fat and lean meat, the better
cut meat into 4 cm size block
seasonings 2 Tablespoons red yeast rice;
2 Tablespoons cooking wine
25 g crystal sugar
1 and half teaspoons salt
1 teaspoon fennel, 2 star anises
1 piece of cinnamon, 6 slices ginger and 4 green onion
Firstly crush the red yeast rice
this allows the rice to release more dye
put the crushed red yeast rice, along with all other spices
into mesh slag packet
pour cold water to the pot add pork and ginger slices
bring it to boil then reduce to low-med heat, continue cooking for 5 minutes
scoop the pork out, rinse it with warm water
pour 1500 ml of water into pot
add cooking wine and mesh slag packet
bring water to boil then reduce to med heat, continue cooking for 5 minutes
during which squeeze the slag packet several times to let crushed red yeast rice release more dye
add the rinsed meat into pot, bring soup to boil
cover the pot, reduce to med heat, continue cooking for one hour
during which squeeze the slag packet 1 or 2 times to let crushed red yeast rice release more dye
after 1 hour, remove the slag packet
pork dyed by red yeast rice looks fleshy bright
At this time, the color dyed on meat is enough
now add crystal sugar and salt
I use less sugar so the dish is not as sweet as it's supposed to be
you can modify usage of sugar and salt to match your taste
cover the pot and continue to simmer for half an hour
after 30 minutes, remove braised pork, leave the soup in pot
start to thicken the red sweet sauce from soup
continue simmering for 3-4 minutes, keep stirring soup
the color of sauce will turn deeper until you see more bubbles coming out
it takes 3 to 4 minutes for the soup to be thickened to the wanted sauce
pour the sauce on the meat, well done.
the soft and tender meat will melt in your mouth
the color is very bright
as the flowers in spring
Chinese local people eat this meat from April to June every year
thank you very much for watching
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I'm JoJo
see you next time