Perut Babi Rebus ala Shanghai (Hong Shao Rou)

Name: Perut Babi Rebus ala Shanghai (Hong Shao Rou)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 1/2 lbs lean, skin-on pork belly; 2 tbsp oil ((any neutral oil, such as canola, vegetable, or avocado oil)); 2 tbsp rock sugar ((or granulated sugar)); 1/3 cup Shaoxing wine; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 2 -3 cups water ((see note))

Perut Babi Rebus ala Shanghai (hong shao rou, 红烧肉) adalah hidangan yang sangat terkenal di Tiongkok. Semua orang tahu hong shao rou (babi masak merah) adalah favorit Shanghai.

⏱ 75 min 🔨 Prep 15min 🔥 Cook 60min 📊 Medium 🍽 8 servings ⭐ 4.8 (257) 👁 8

Ingredients

8 servings

1 1/2 lbs lean, skin-on pork belly
2 tbsp oil ((any neutral oil, such as canola, vegetable, or avocado oil))
2 tbsp rock sugar ((or granulated sugar))
1/3 cup Shaoxing wine
2 tbsp soy sauce
1 tbsp dark soy sauce
2 -3 cups water ((see note))

Instructions

Cut your pork belly into 3/4-inch thick pieces. Add them to a medium pot and cover with water. Bring the water to a boil, and boil for about 1 minute, or just until the pork turns opaque. This removes impurities and starts the cooking process. Take the pork out of the pot, rinse, and set it aside. Discard the water and clean out your pot.
Over low heat, add the oil and sugar to your wok or pot. Melt the sugar, and add the pork. Raise the heat to medium, and cook until the pork is lightly browned.
Reduce the heat to low, and add the wine. Cook for 2 minutes, then add the soy sauce, dark soy sauce, and water.
Cover and simmer over medium heat for about 45 minutes to 1 hour, until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

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