Dong Po Rou (Soy Sauce Pork Belly) Recipe - with Kikkoman
Dong Po Rou is one of my all-time favourite comfort dishes! It is a dish that is simple to make, but can be quite time consuming. However, it is definitely worth the effort! I made this dish during Chinese New Year, and it was met with uproarious sounds of approval. My daughter keeps begging me for more!
For full recipe, please refer to:
INGREDIENTS:
Pork Belly 2 Slabs-
Gp A
Chinese Wine 50ml -
Ginger slices x 6
Scallions x 2
Gp B
Kikkoman Natural Brew Soy Sauce 200ml -
Wine 200ml
Rock sugar 200g
Water 200ml
Ginger slices x 10
Scallions x 4
METHOD:
1. Pan sear skin side of pork belly on hot pan until its golden brown
2. Cool in water and scrub with steel wool
3. Place in pork belly in cold water in a pot, add ingredients in Gp A and bring to a boil, lower heat to a gentle simmer for 40mins
4. Remove pork and cool in water
5. Slice pork belly into desired size to fit steaming bowl. Slice pork into 3-4cm quarters, but don't cut all the way through
6. Add rock sugar to pot with 2 Tbsp water and slowly heat to caramelize the sugar
7. Add Soy sauce first and fry for a while. Once you smell the aroma add Chinese wine and water.
8. In a pan heat oil and fry ginger slices and white part of scallions
9. Place the ginger and scallions on the bottom of the pot
10. Place the pork belly in the pot
11. Add prepared braising sauce and enough water to just cover the pork
12. Preheat oven to 120°C.
13. Bring to a simmer then place in oven for 2 hours.
14. Remove pork slabs from pot and place in small pot for steaming (You can leave it to cool place it in the fridge overnight at this stage until you are ready to eat)
15. Sieve and reduce the braising liquid to half and pour over pork
16. Steam for another 2 hours
17. Thicken the gravy with cornflour slurry if it is still too runny
18. Serve with greens like broccoli or Shanghai greens
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CHINESE COOKING 101: Part 2 EASY Basic Chinese meat marinade that can be used for all meats!
CHINESE COOKING 101. Part 2 Basic Chinese meat marinade that can be used for all meats!
Learn the fundamentals of Chinese cooking as I take you on a step-by-step demo series to gain understanding, knowledge and tips on how to cook this ancient cuisine, bringing you dishes that are QUICK, EASY, TASTY and HEALTHY. By the end of this program, you should be adept in the kitchen, making many Chinese dishes with a few basic ingredients and essential cookware!
Part 1: Intro and Essential ingredients for Chinese cooking.
Part 2: Basic Chinese meat marinade.
Part 3: Basic Chinese stir fry sauce concentrate and aromatics.
Part 4: Essential cookware and utensils for Chinese cooking and stir fries.
Part 5: Meat selection for stir fry and more.
Part 6: How to cut tender meat pieces for stir fry.
Part 7:Vegetable selection for stir fry and more
Part 8: Cutting vegetables for stir fry.
Part 9. Quick and easy stir fry recipes.
Part 10. Quick and easy steamed dish recipes.
Please subscribe to my youtube channel to be notified when the next video has been posted.
#chinesemeatmarinade #bestchineserecipe #chefmichellesam #michellesam #sammywongskitchen
Chinese BBQ Roasted Pork Char Siu Recipe
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Ingredients List
- Approximately 2kg of Pork Shoulder/Pork Butt/Boston Butt
Marinade
- 2 Cubes Fermented Red Beancurd (plus some of the liquid)
- 4 Tbsp of Chu Hou Sauce (or alternatively Crushed Yellow Bean Sauce)
- 2 Tbsp of Hoi Sin Sauce
- 2 Tbsp of Shaoxing Wine or Mei Kwei Lu (Rose Wine)
- 2 Tbsp of Sesame Oil
- 2 Tbsp of Honey (plus extra for coating towards the end)
- 2 Tbsp of Cornflour/Cornstarch
- 2 Tbsp of Minced Garlic
- 1 Large piece of ginger, roughly chopped
- 1 Tbsp of Sugar
- 1 Tbsp of Salt
- 1 Tbsp of MSG *optional*
- 1/2 Tsp of Five Spice
- 3 pieces of Star Anise, broken up and segmented
- 300ml of Water
Method
Note: Begin 2 days in advance but if you’re short for time, try to begin soaking the meat 2 hours before marinating. Soaking the meat before marinating allows the blood to drain out and the meat becomes even more tender. This is a practice often seen in Chinese cooking but some may find this unnecessary. Try it, and find out.
1. Cut your pork shoulder into long, thick strips. Cut along the grain, this way when you slice it up after cooking you can cut against the grain to finish. Try to cut the strips into equal sized pieces.
2. Soak the strips of meat into cold water and leave for 2 hours or up to 24 hours.
3. Drain the pork and pats them dry with a paper towel
4. Start with the marinade! In a large bowl, combine all the marinade ingredients and mix well.
5. Submerge the meat into the marinade and give them a good massage! Transfer the meat and marinade into a dish/tupperware/ziplock bag and allow to marinate over night in the fridge.
6. Half an hour before cooking, take the marinating meat out of the fridge to come up closer to room temperature. Line a large baking tray with foil and place a rack on the top. Note: You can (and I have tried) cooking without a rack - you may find the meat becomes softer and has less of a bite but it will work. Preheat the oven to 200 degrees celsius.
7. Reserve the marinade for basting the meat with and place your meats on the rack. Roast the pork for approximately 45 minutes and baste every 15 minutes. Note: The cooking time will vary because it all depends on thickness of the meat and the oven. The meat will more than likely be cooked after 45 minutes but will not have enough colour so now you can begin finishing off…
8. To finish off the char siew, coat it in honey and repeat every ten minutes until the meat is sizzling nicely and charred. This should only take 1-2 rounds. You will know when the meat is done when it’s slightly burned on the edges, the meat is firm yet tender and the meat has a beautiful shine.
9. Enjoy your char siew with rice or noodles, chopped up as a filling for steamed buns or fried rice or even inside a sweet pineapple bun.
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Music by Birocratic - Orientation
CHEAP And EASY! The ONLY Chinese BBQ Meat Marinade Recipe You Need ???? | Aunty Mary Cooks ????
CHEAP And EASY! The ONLY Chinese BBQ Meat Marinade Recipe You Need | Aunty Mary Cooks.
Ingredients
1/2 C Chinese cooking wine, Shaoxing
1/2 bulb garlic, peel and chop finely ( can use more if preferred)
1/4 C soya sauce
1/4 C dark soya sauce
1 Tbsp plum sauce
1/2 C hoisin sauce
1 Tbsp salt
1/2 Tbsp five spice powder
3/4 C brown sugar
Note:
1. The amount here can marinade about 4 kg chicken wings.
2. Marinade is good for tofu too.
3. Best to marinade the meat overnight. Minimum a couple of hours
#AuntyMaryCooks #ChineseMeatMarinade #ChineseBBQMarinade #BBQMarinade #BBQMeatMarinade #ChineseBBQMeatMarinade #AuntyMaryCuisine #DeliciousFoodMadeEasy
Please SUBSCRIBE to Aunty Mary’s channel for more easy and delicious recipes to come. Also, please LIKE, COMMENT and SHARE with your friends. Thanks a LOT!
One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
Chinese Roasted BBQ Pork | Char Siew | Char Siu | 叉燒 [Nyonya Cooking]
Char Siu, a fragrant and delicious Chinese barbecued pork is a favourite in Cantonese cuisine. Often using pork shoulder or pork belly, it is marinated in a homemade sauce for hours before cooking it over the barbecue pit. Instead of pork, use chicken to make Char Siu chicken.
Char Siu or Chinese barbequed pork is one of the most delicious meat. Authentic Char Siu is simple made of a cut of pork which is then marinated with a mixture of sauces, condiments and aromatics. The meat is then roasted and glazed using the marinade. Hence, the secret to the best Char Siu lays in its marinade. Besides that, choosing the right cut of pork makes a big difference in the taste.
### Why is Char Siu red?
In many Hong Kong, Singaporean or Malaysian restaurants, Char Siu sold has often a hint of redness to it. The red tone tends to seep through the meat. This results in redness around the edges of Char Siu and can be seen when cut into slices. The colour comes from red colouring as the redness gives a nice shade to it, making the meat more delectable. For a natural shade of redness, chefs use fermented red tofu as we have used in this recipe.
### Which pork cuts for the best Char Siu?
Depends on what you are looking for. The best meat to use is pork butt also known as boston butt, located on the back of the pig, just behind the head. Pork butt is popular for char siu as it contains a good amount of marbled fats and connective tissue. When grilled or roasted slowly, the fats and connective tissue will melt away, revealing delicious flavours.
Pork belly on the other hand provides a more fatty char siu. If you are looking for leaner char siu, go for pork loin which has less fat.
For me, the best part of the meat is the edges that are slightly charred during the roasting process. It makes the meat more fragrant. As the meat roasts in the oven, the honey mixture is absorbed into the meat, thus creating a sweet and savoury layer coating the meat. This makes the char siu lips smacking good!
One can have the meat as it is or together with [wan tan noodles]( or rice. Enjoy this dish with some [pickled chillies](/recipes/pickled-chilli) or [chilli garam](/recipes/cili-garam) if you need a spicy dip. For this recipe, I used the oven but it would best if you barbecued this over a charcoal fire. The smoky flavour from the charcoal would add so much more fragrance to the dish.
Raw Chili Sauce
Pickled Chillies
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