Guangdong Red-Cooked Pork
Introduction
Guangdong Red-Cooked Pork is a classic dish that exemplifies the rich culinary traditions of the Guangdong province in China. Known for its aromatic and sweet flavors, this dish holds a special place in the hearts and kitchens of many. It is a prime example of the 'Hong Shao' style of cooking, where meats are cooked in soy sauce, sugar, and an array of spices, resulting in a luxuriant, caramelized glaze. Historically, red-cooked dishes are often associated with celebrations and special occasions, symbolizing prosperity and happiness. Guangdong Red-Cooked Pork traditionally uses a high-quality cut of pork belly, providing the perfect balance of lean meat and fat. It's a dish of deep roots and rich flavors, celebrated in both domestic kitchens and festive banquets.
Ingredients
- Pork Belly - 500g
- Soy Sauce - 3 tablespoons
- Dark Soy Sauce - 1 tablespoon
- Sugar - 2 tablespoons
- Ginger - 3 slices
- Garlic - 3 cloves
- Star Anise - 1 piece
- Cinnamon - 1 stick
- Shaoxing Wine - 2 tablespoons
- Water - 2 cups
- Scallions - for garnish
Preparation
Proper preparation is crucial to achieving the perfect Guangdong Red-Cooked Pork. Begin by selecting a good-quality pork belly piece with a balanced ratio of fat to lean meat. Rinse the pork belly under cold water, pat it dry, and cut into 2-inch square chunks, which maximizes the absorption of flavors during the cooking process.
Lightly blanch the pork belly chunks in boiling water for about 5 minutes to remove impurities. Drain and set aside.
Cooking Process
Step 1: Sautéing Aromatics
In a sturdy pot, heat about a tablespoon of oil over medium heat. Add the slices of ginger and chopped garlic, stirring until they release their aroma. Add the non-ground star anise and cinnamon stick and continue to stir until fragrant.
Step 2: Adding the Pork
Increase the heat to high and add the blanched pork belly chunks to the pot. Allow them to sear on all sides until they start to render fat and are golden brown.
Step 3: Building Flavors
Lower the heat to medium and add the sugar directly to the pot. As it melts and begins to caramelize, stir the pork belly to ensure even coating. Add the soy sauce, dark soy sauce, and Shaoxing wine to deepen the flavor.
Step 4: Simmering
Add two cups of water, ensuring that the pork belly is mostly submerged. Bring the liquid to a boil, then reduce it to a gentle simmer. Cover the pot and let it cook for approximately 1.5 to 2 hours, or until the pork belly is tender upon pricking with a fork. Stir occasionally and skim off excess fat if desired.
Step 5: Finishing Touches
Once the pork belly is tender and the sauce has reduced to a sticky glaze, taste for seasoning, adjusting with more soy sauce or sugar as needed. Remove from heat and let it sit with the lid on for several minutes.
How to Enjoy Guangdong Red-Cooked Pork
Serve the Guangdong Red-Cooked Pork garnished with freshly chopped scallions. This dish pairs excellently with steamed white rice, which absorbs the rich sauce flavors beautifully. A side of blanched Asian greens like bok choy or gai lan can provide a refreshing balance to the rich, savory-sweet pork.
Finally, don't forget to set a cooking timer to keep track of the simmering time and ensure perfect tenderness.