预制红烧肉
预制红烧肉
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A dish of the most indulgent kind popularised in Shanghai - this generous serving of pork belly is slow braised in red soy sauce to create an explosion of flavour as it enters your mouth and a smooth exit as the meat melts on your tongue.
Origin: Eastern China
Flavour profile: Full bodied and Succulent
How: Lunch or Dinner
Cookbook: Shanghai-style Soy Braised Pork
Preparation
Step 1
Put stove on medium heat. Lightly oil the pan such that the bottom of the pan is covered with a thin layer of oil.
Step 2
Ensure to defrost for at least 2 hours before cooking for optimal taste. Peel open packet, or open carefully with scissors.
Step 3
Carefully empty contents of the package into the pan after allowing the pan to heat for a minute.
Step 4
Break up the contents in the pan to ensure meat is evenly cooked.
Step 5
Ensure each piece of pork is separated like so.
Step 6
Put the lid onto the pan, and leave to cook on medium heat for 2 minutes. Take off lid briefly and stir cook meat evenly. Replace lid and leave for another 3 minutes.
Step 7
Take off lid and stir gently until sauce is thickened.
Step 8
Move the contents carefully onto a plate, and drizzle remaining sauce evenly over the meat.