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posted by [identity profile] alexmc.livejournal.com at 03:23pm on 12/04/2011
you can cook it in the liquid - and yes four hours is best :-)

I wonder if I typed up the recipe anywhere.
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owlfish: (Default)

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posted by [personal profile] owlfish at 03:26pm on 12/04/2011
Here are some ones which may be similar I located:
http://www.epicurious.com/recipes/food/views/Red-Cooked-Pork-Belly-107355

and one which cooks the sauce separately:
http://allrecipes.com.au/recipe/15459/succulent-slow-roasted-pork-belly-with-crispy-crackling.aspx
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(no subject)

posted by [identity profile] alexmc.livejournal.com at 03:56pm on 12/04/2011
The first is very close to my recipe - except that I don't use garlic in it, and fry the pork first. I don't suppose it matters too much after simmering for three hours.

Of course you can replace the pak choi with whatever green vegetables you have to hand :-)
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kake: The word "kake" written in white fixed-font on a black background. (Default)

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posted by [personal profile] kake at 04:01pm on 12/04/2011
Certainly sounds like red-cooked pork (紅燒肉/hóng shāo ròu) to me. I blogged about this a while back (note the info on blanching).
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owlfish: (Default)

(no subject)

posted by [personal profile] owlfish at 04:07pm on 12/04/2011
Thank you for actually explaining the purpose of the initial blanching! I have seen it included as a step several times, without the recipe author bothering to say what the point of it was.
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kake: The word "kake" written in white fixed-font on a black background. (Default)

(no subject)

posted by [personal profile] kake at 04:22pm on 12/04/2011
You're welcome! It's a very useful technique once you know what it's for.
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(no subject)

posted by [identity profile] alexmc.livejournal.com at 04:10pm on 12/04/2011
It is very similar to red cooked pork - but I note from your article that there are many variations. When I do it you could call it "black cook pork"

I'm watching that video you linked to
http://www.youtube.com/watch?v=Bmy_oGr4Tzg

A *lot* less soy sauce than my version. I can't see all his ingredients in the video... But the red colour looks far more apetising than mine :-)
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kake: The word "kake" written in white fixed-font on a black background. (Default)

(no subject)

posted by [personal profile] kake at 04:41pm on 12/04/2011
Did you look at the Appetite For China post I linked to? I think the photo there is the most beautiful pork I've ever seen.

I think I prefer it without too much soy sauce, but I'm sure your version is good too!
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