This moist braised pork dish is perfect for Sunday dinner. Percent Daily Values are based on a 2,000 calorie diet.

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This is one of my husbands's favorite meals. Also, with my slow cooker, this took about 5 hours on the low setting.

I would suggest to the other posters to try it again, as you gave me the idea to cut the soy sauce. We enjoyed it! Expert advice to identify and eliminate household odors. Anyway awesome website— I’m a fan of your recipes! Hi Maggie! You can usually find it in a Chinese market. Absolutely delicious on top of Thai jasmine rice with a vegetable stir fry on the side. Turn the heat up to medium-low and brown the pork in the caramel, about 1 minute on each side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). I used a pork tenderloin and it worked well when I cooked on the low setting. You saved Asian-Inspired Braised Pork Shoulder to your. It did take awhile for my sugar to caramalize but I think that’s because I use an induction stove…. In full transparancy I messed this recipe up (user error).

This recipe makes an excellent hong shao rou that hasn’t missed with a single person I’ve served it to.

this link is to an external site that may or may not meet accessibility guidelines. It will look less shiny without the cooked sugar, but should still be a glaze. Serve the pork with the glaze over steamed rice as a main course. It will keep the pork very tender without drying out. I followed the recipe (which I don’t usually manage to do), and the result was incredibly rewarding. Delicious, so simple to put together and very flavorful.

Cook for another 10 or 15 minutes, until the liquid is reduced to a glaze consistency. While the method might sound daunting, it’s actually quite easy. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.

I got this sliced pork belly in Chinatown. Wasn't spicy at all imo, probably because I only used 1 tbsp sauce instead of 2 or maybe didn't use as much ginger.

He did a great job and brought me back a very nice piece with only a small piece of bone remaining. This is definitely going to be a staple. I would cut them into long rectangles instead of further cutting them into squares. Once the caramel is a light amber color, carefully add the pork chunks by gently placing them into the caramel to minimize splashing or splattering.

It dried up when cooked on high. Also how does 1 med bok choy translate into 8 cups sliced? Real Simple is part of the Meredith Home Group. Do you not do that with this one? The pork is then simmered in liquid with Shaoxing wine, soy sauce, and plenty of aromatics until melt-in-your-mouth tender. Serve with the rice and sprinkle with the scallions. It was absolutely delicious, and I received rave reviews from our guests. Followed your recipe and cooked a mouth watering melt in your mouth braised pork belly! It gets rid of the impurities from the pork and imparts the meat with aromatics. Hi I'm Maggie Zhu! Just made this and it was super delicious! Hi Ernest, I’m so happy to hear you like the recipe and thanks for sharing your feedback! Usually when cooking with a slow cooker you add liquid. What cut of beef would you recommend using to substitute for the pork? Thanks Maggie! The flavour in this recipe was intense and delicious! Made exactly as written. Hi Maggie, love this recipe, so very delicious!!! Definitely going in the rotation for dinner. Kids really liked it and wanted me to give it all the stars! Wok, bamboo steamer, instant pot? Surprisingly, an inexpensive prosecco was delicious with this. Delicious and simple! I added all the braising ingredients to the browned pork, cooked covered on Low for 2 hours, then used 180 deg heat to reduce the cooking liquid to a glaze. I absolutely loved this. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it. Chinese Pickled Cabbage (A Quick Pickle Recipe), African Chicken (Macanese One-Pan Chicken Curry), Vegetable Udon Stir Fry (Veggie Yaki Udon), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Cover the pork with water and cook it with the aromatics, Rinse the pork with cold tap water to further remove the impurities, Drain and dry the pork thoroughly with paper towels (very important – it will prevent splatter when you cook the pork in the hot sugar), Sprinkle the sugar in the pan and add the oil, Cook until the sugar melts and the color is amber, You might need to brown the pork in two batches depending on the size of the pan. Totally forgot to mention. My husband loved it too. Check out my full review here: I loved it as a child and love it even more as an adult! We will make it again but use low sodium soy sauce this time. I can’t wait to try it. Make this for your family, or for guests - either way, they'll be impressed. To reheat the frozen pork, thaw it in the fridge overnight, then steam it until fully heated through, 15 to 20 minutes. Information is not currently available for this nutrient.

I cut the soy sauce in half. Can’t wait to make some of these scrumptious recipes. I'm a very inexperienced cook, could someone tell me if water is needed to cook the pork for that long? However it is a very tasty dish and will definitely cook again. Replies to my comments
Slow Cooker Sweet and Spicy Asian Pork Shoulder. Also as we had had rice the night before we decided to have it with angel hair pasta which worked nicely. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. I’d love to see what you come up with. Used low-sodium soy sauce and left out the salt also due to BP, so did not think it was salty.

Just got around to doing this one after spotting it on Instagram a while back (social distancing time user-upper). Thank you so much for reminding me about this dish! My only issue was the cut of pork. Try to avoid stirring the sugar while melting it. Probably better with vermicelli.

Such a delicious recipe! this website.

I follow the recipe exactly as written.

Thank you Maggie , This sounds absolutely phenomenal. Cooked the roast whole on low.

In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Most Korean and Japanese markets sell skinless pork belly. I had to have my husband move the bowl to the other side of the table so I would stop eating it! Cook over high heat until the water reaches a full boil. Strain the pork and reserve the blanching liquid.

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