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Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork)
Posted by J1
Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 10, 2017 07:11AM |
Registered: 17 years ago Posts: 3,660 |
I was going to follow Rick Stein's red braised pork recipe [www.lifestylefood.com.au] but am having second thoughts about the light and dark soy sauces. Seems the dark one is mostly colouring and more salt (unless I find a better made one somewhere....). So I'm thinking of going with Sileni Estate's recipe instead, which I feel happier about (just good old 1/4 cup soy sauce....). I could still put (Chinese yellow) rock sugar in instead of Sileni's white sugar. [www.sileni.co.nz]
Have you made this dish? What did you do about the soy sauce? What recipe did you use or what recipe would you be happy to use? Any thoughts on using (Japanese.....) tamari soy sauce in this dish? What's your opinion on the Chinese light and dark soy sauces? Thanks!
Edited 1 time(s). Last edit at 05/10/2017 07:12AM by J1.
Have you made this dish? What did you do about the soy sauce? What recipe did you use or what recipe would you be happy to use? Any thoughts on using (Japanese.....) tamari soy sauce in this dish? What's your opinion on the Chinese light and dark soy sauces? Thanks!
Edited 1 time(s). Last edit at 05/10/2017 07:12AM by J1.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 10, 2017 09:18AM |
Registered: 12 years ago Posts: 3,422 |
Dark soy sauce is sweeter, light soy sauce is saltier. For red-braised pork I wouldn't worry too much about whether you use light or dark, it's more important to use a good quality brand. Pearl River Bridge is well regarded.
Lately I've been using Megachef soy sauce whenever either light or dark is called for, as it is halfway between to two, is naturally fermented, gluten-free and very good quality.
If you have time you could look up taste reviews - try Andrea Nugyen's site called Viet World - or just google for soy sauce tastings. Then it's a matter of what is available.
Tamari would be fine I think.
Lately I've been using Megachef soy sauce whenever either light or dark is called for, as it is halfway between to two, is naturally fermented, gluten-free and very good quality.
If you have time you could look up taste reviews - try Andrea Nugyen's site called Viet World - or just google for soy sauce tastings. Then it's a matter of what is available.
Tamari would be fine I think.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 10, 2017 10:08AM |
Registered: 17 years ago Posts: 3,660 |
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 10, 2017 11:17AM |
Registered: 12 years ago Posts: 3,422 |
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 11, 2017 01:00AM |
Registered: 12 years ago Posts: 3,422 |
If you decide that you like red-braised meat and will be cooking it many times then I suggest that you start a masterstock, which will improve over time and is very convenient. I started one about ten years ago and I use it for pork, duck and chicken. I strain and freeze it after each use.
If you want more detail let me know.
If you want more detail let me know.
Re: Shanghai-style braised pork belly (Hong shao rou) (red-cooked pork) May 11, 2017 03:44AM |
Registered: 17 years ago Posts: 3,660 |
Thanks TPANDAV. I agree about Rick Stein - I've watched some of his Taste of .... (Shanghai, India) TV programmes and he goes to the source of the recipes, writes notes as he watches them cook in the kitchens, attempts a version of it himself, etc, and seems to care about authenticity and not taking too many shortcuts, etc.
We like pork belly and have cooked it quite a lot of different ways so this is one more way to try. When I was looking for info on light and dark soy sauces, I did a Foodlovers forum search and one of the things that came up was your previous mention of your master stock, which was interesting. I'll get back to you on it if we do decide red-braised meat is to be a regular in our kitchen. Thanks again.
We like pork belly and have cooked it quite a lot of different ways so this is one more way to try. When I was looking for info on light and dark soy sauces, I did a Foodlovers forum search and one of the things that came up was your previous mention of your master stock, which was interesting. I'll get back to you on it if we do decide red-braised meat is to be a regular in our kitchen. Thanks again.
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