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Shanghai red-cooked pork

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Shanghai red-cooked pork

Shanghai red-cooked pork

Asian recipes. Chinese recipes. East China.

Shanghai red-cooked pork, also known as hong shao rou (红烧肉) is a classic Chinese dish known for its rich, caramelized flavor and tender meat. Here’s a step-by-step recipe to make this delicious dish:

Ingredients for our chinese pork:

  • 500g pork belly, cut into 2cm cubes
  • 2 tablespoons cooking oil
  • 3 tablespoons sugar
  • 3 tablespoons Shaoxing wine (or substitute with dry sherry)
  • 3 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 3 slices of ginger
  • 3 cloves garlic, minced
  • 2 spring onions, cut into 2-inch pieces
  • 2 cups water or chicken stock
  • Hard-boiled eggs (optional)

Instructions:

  1. Prepare the Pork: Rinse the pork belly cubes under cold water and pat them dry with paper towels.
  2. Sear the Pork: Heat oil in a wok or large skillet over medium-high heat. Add the pork belly cubes and sear them until they are golden brown on all sides. Remove the pork from the wok and set it aside.
  3. Caramelize the Sugar: In the same wok or skillet, lower the heat to medium. Add the sugar to the pan and let it melt slowly. Stir occasionally until the sugar turns into a deep amber color.
  4. Deglaze with Wine: Once the sugar has caramelized, carefully add the Shaoxing wine to the wok. Be cautious as it may splatter. Use a spatula to scrape up any browned bits from the bottom of the pan.
  5. Add Aromatics: Add the ginger slices, minced garlic, and spring onions to the wok. Stir-fry for about a minute until fragrant.
  6. Return Pork to the Wok: Put the seared pork belly back into the wok. Stir to coat the pork with the caramelized sugar and aromatics.
  7. Add Soy Sauces: Pour in both the light soy sauce and dark soy sauce over the pork. Stir well to combine.
  8. Simmer: Pour in the water or chicken stock until the pork is just covered. Bring the mixture to a boil, then reduce the heat to low. Cover the wok with a lid and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally and add more water if needed to prevent it from drying out.
  9. Optional: If you’d like, you can add hard-boiled eggs to the pot during the last 30 minutes of cooking to infuse them with flavor.
  10. Serve: Once the pork is tender and the sauce has thickened to your liking, remove the ginger slices and spring onions. Serve the Shanghai red-cooked pork hot with steamed rice and enjoy!

This dish is often served family-style, with everyone helping themselves from a central serving dish. It pairs wonderfully with steamed vegetables or pickled sides for a complete meal. Enjoy your homemade Shanghai red-cooked pork!

shanghai red cooked pork

Exploring the Culinary Delights of Shanghai: A Journey Through East China’s Finest Pork Dishes

Shanghai, a bustling metropolis nestled in East China, boasts a vibrant culinary scene that draws inspiration from its rich history, diverse cultures, and local ingredients. Among the myriad of dishes that grace its tables, pork takes center stage, celebrated for its versatility and flavor.

In this gastronomic journey, we delve into the heart of Shanghai’s cuisine, exploring its best pork-based delicacies, each dish a testament to the region’s culinary prowess and cultural heritage.

Section 1: A Culinary Tapestry of Shanghai

  • Brief overview of Shanghai’s culinary heritage, influenced by various Chinese regional cuisines, as well as international flavors due to its history as a trading port.
  • Introduction to the significance of pork in Chinese cuisine, particularly in Shanghai, where it is prized for its taste and texture.
  • Overview of the cooking techniques commonly used in Shanghai cuisine, such as braising, stir-frying, and stewing, each method enhancing the flavor of pork dishes in unique ways.

Section 2: The Quintessential Shanghai Red-Cooked Pork

  • In-depth exploration of Shanghai’s iconic dish, hong shao rou (红烧肉), also known as red-cooked pork.
  • Historical background of hong shao rou and its cultural significance in Shanghai cuisine.
  • Detailed recipe and step-by-step guide to preparing authentic Shanghai red-cooked pork, highlighting the key ingredients and cooking techniques.

Section 3: Succulent Shanghainese Braised Pork Belly

  • Introduction to another beloved pork dish in Shanghai, braised pork belly, known as hong shao rou (红烧肉) but with a slight variation in preparation compared to the red-cooked version.
  • Comparison between red-cooked pork and braised pork belly, including differences in flavor, texture, and cooking methods.
  • Recipe and cooking instructions for Shanghainese braised pork belly, emphasizing the slow-cooking process and the use of aromatic spices.

Section 4: Crispy and Tender Shanghai Sweet and Sour Pork

  • Exploration of Shanghai’s take on the classic sweet and sour pork dish, showcasing the city’s unique flavor profile and cooking techniques.
  • Overview of the ingredients used in Shanghai-style sweet and sour pork, including the balance of sweet and tangy flavors.
  • Recipe for Shanghai sweet and sour pork, highlighting the crispy texture of the pork and the vibrant colors of the sauce.

Section 5: Flavorful Shanghainese Pork Dumplings

  • Introduction to Shanghai’s famous pork dumplings, xiao long bao (小笼包), renowned for their delicate skins and savory filling.
  • History and cultural significance of xiao long bao in Shanghai’s culinary tradition, including its association with teahouses and street food vendors.
  • Step-by-step guide to making Shanghainese pork dumplings at home, including tips for preparing the dough, filling, and steaming the dumplings to perfection.

Section 6: Savory Shanghai Pork Noodles

  • Exploration of Shanghai’s noodle dishes featuring pork as a key ingredient, such as dan dan noodles and Shanghai-style wonton noodles.
  • Overview of the noodle culture in Shanghai and its influence on local cuisine, from street food stalls to upscale restaurants.
  • Recipe for Shanghai pork noodles, highlighting the rich broth, tender pork slices, and handmade noodles that characterize this comforting dish.

Conclusion: In conclusion, Shanghai’s culinary landscape is a treasure trove of pork-based delights, each dish a reflection of the city’s rich history, diverse influences, and culinary ingenuity.

From the iconic red-cooked pork to the savory pork dumplings and aromatic braised pork belly, Shanghai offers a culinary experience like no other, inviting food enthusiasts on a flavorful journey through East China’s gastronomic heartland. As we savor each bite of these delectable dishes, we celebrate the timeless allure of pork in Shanghai cuisine, a testament to the region’s culinary excellence and cultural heritage.

shanghai red cooked pork

Unveiling the Essence of Shaoxing Wine: Tradition and Culinary Significance in Chinese Cuisine

Shaoxing wine, a cherished staple in Chinese cuisine, holds a significant place in both culinary tradition and cultural heritage. Originating from the city of Shaoxing in Zhejiang province, this aromatic rice wine has been an integral part of Chinese gastronomy for centuries. In this comprehensive exploration, we delve into the history, production methods, and diverse culinary applications of Shaoxing wine, uncovering its unique flavors and enduring appeal in Chinese culinary traditions.

Section 1: A Glimpse into the History of Shaoxing Wine

  • Historical background of Shaoxing wine, tracing its origins back to ancient China and the city of Shaoxing.
  • Overview of the production methods used to create this traditional rice wine, including fermentation and aging processes passed down through generations.
  • Examination of the cultural significance of Shaoxing wine in Chinese society, from ceremonial rituals to culinary practices, highlighting its role as a symbol of prosperity and hospitality.

Section 2: The Making of Shaoxing Wine: Craftsmanship and Tradition

  • Detailed explanation of the ingredients used in Shaoxing wine production, including glutinous rice, wheat koji, and water sourced from local wells.
  • Step-by-step process of brewing Shaoxing wine, from steaming the rice and cultivating koji mold to fermentation and aging in traditional clay jars.
  • Exploration of the craftsmanship and artistry involved in Shaoxing wine production, with a focus on the expertise of master brewers and the preservation of time-honored techniques.

Section 3: Flavor Profile and Varieties of Shaoxing Wine

  • Analysis of the flavor profile of Shaoxing wine, characterized by its complex aroma, mellow sweetness, and subtle umami notes.
  • Overview of the different types of Shaoxing wine, including Huadiao (花雕酒), Jiafan (加饭), and Shanniang (山娘), each with its own unique characteristics and culinary applications.
  • Examination of the aging process and its impact on the flavor profile of Shaoxing wine, from the freshness of young wine to the depth and complexity of aged varieties.

Section 4: Culinary Applications of Shaoxing Wine in Chinese Cuisine

  • Exploration of the diverse culinary uses of Shaoxing wine in Chinese cuisine, from marinating and braising to stir-frying and steaming.
  • Overview of classic dishes that feature Shaoxing wine as a key ingredient, including drunken chicken (醉鸡), red-cooked pork (红烧肉), and Shaoxing wine shrimp (花雕虾).
  • Examination of the role of Shaoxing wine in enhancing flavor, tenderizing meat, and adding depth to sauces and marinades in Chinese cooking.

Section 5: Cultural Significance and Rituals Surrounding Shaoxing Wine

  • Exploration of the cultural significance of Shaoxing wine in Chinese society, from festive celebrations to traditional ceremonies.
  • Examination of the role of Shaoxing wine in culinary etiquette and hospitality, including its use in toasting and welcoming guests.
  • Overview of the symbolism of Shaoxing wine in Chinese literature, art, and folklore, reflecting its enduring presence in the cultural fabric of China.

In conclusion, Shaoxing wine stands as a quintessential symbol of Chinese culinary tradition and cultural heritage, revered for its exquisite flavors, time-honored craftsmanship, and diverse culinary applications.

From its ancient origins in the city of Shaoxing to its widespread use in kitchens and dining tables across China and beyond, this aromatic rice wine continues to captivate palates and inspire culinary creations, embodying the essence of Chinese gastronomy and the enduring legacy of tradition and craftsmanship. As we raise a toast to the rich history and cultural significance of Shaoxing wine, we celebrate its timeless allure and lasting impact on Chinese cuisine and culture.

shanghai red cooked pork

Best restaurants in Shanghai

Best chinese restaurants in Shanghai.

Exploring Shanghai’s culinary scene reveals a vibrant tapestry of flavors, from traditional Shanghainese cuisine to international fusion creations. Here are some of the best restaurants in Shanghai across various categories:

Fine Dining:

  1. Ultraviolet by Paul Pairet: A culinary journey like no other, Ultraviolet offers a multisensory dining experience, combining innovative cuisine with immersive technology in a private dining room setting.
  2. 8 1/2 Otto e Mezzo Bombana: Renowned for its authentic Italian cuisine, this Michelin-starred restaurant offers an elegant dining experience with dishes crafted from the finest ingredients imported from Italy.

Shanghainese Cuisine:

  1. Fu 1088: Located in a traditional Shanghainese mansion, Fu 1088 offers an upscale dining experience with a focus on classic Shanghainese dishes served in an elegant setting.
  2. Old Jesse (Laojie): A beloved institution in Shanghai, Old Jesse is known for its traditional Shanghainese fare, including braised pork, smoked fish, and savory dumplings, served in a cozy, nostalgic atmosphere.

International Cuisine:

  1. Jean-Georges Shanghai: Helmed by acclaimed chef Jean-Georges Vongerichten, this restaurant offers contemporary French cuisine with Asian influences, showcasing seasonal ingredients in innovative dishes.
  2. Lost Heaven: Specializing in Yunnan cuisine, Lost Heaven offers a culinary journey through the flavors of southwestern China, with dishes inspired by the region’s diverse ethnic cultures and vibrant spices.

Street Food and Casual Dining:

  1. Yang’s Dumplings (Yang’s Fried Dumplings): Famous for its crispy-bottomed pan-fried dumplings, Yang’s Dumplings is a must-visit for those seeking authentic Shanghai street food flavors at affordable prices.
  2. Nanxiang Steamed Bun Restaurant: Located in the historic Yu Garden area, Nanxiang Steamed Bun Restaurant is renowned for its xiao long bao (soup dumplings), a classic Shanghai delicacy enjoyed by locals and tourists alike.

Vegetarian and Plant-Based Options:

  1. WUJIE: Offering contemporary vegetarian cuisine with a focus on sustainability and wellness, WUJIE features inventive dishes crafted from organic, locally sourced ingredients, with an emphasis on flavor and presentation.
  2. Pure & Whole: A popular destination for health-conscious diners, Pure & Whole offers a diverse menu of plant-based dishes, including salads, wraps, smoothies, and vegan desserts, made with fresh, natural ingredients.

Rooftop Dining and Sky Bars:

  1. Flair Rooftop, The Ritz-Carlton Shanghai, Pudong: With breathtaking views of the Shanghai skyline, Flair Rooftop offers a sophisticated setting for cocktails and Asian-inspired small plates, set against the backdrop of the iconic Oriental Pearl Tower.
  2. Bar Rouge: A glamorous nightlife destination located on the Bund, Bar Rouge features a rooftop terrace with panoramic views of the Huangpu River and Pudong skyline, offering signature cocktails and international DJ sets in a vibrant atmosphere.

Whether you’re seeking refined fine dining experiences, authentic street food flavors, or innovative international cuisine, Shanghai’s culinary landscape offers something for every palate, inviting food enthusiasts on a gastronomic journey through the heart of China’s vibrant metropolis.

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