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Layout Classic Red Braised Pork Belly 正宗红烧肉
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Layout Classic Red Braised Pork Belly 正宗红烧肉

$25.00/lb

It is one of the representative dishes in Shanghai.  It is a giant meatball surely smaller than the lion’s head but much like the size of a fist. It is very delicious, creamy, bathed in savory broth with some vegetables. It is very porky and delicately presented with irresistible nice smell.

Total Price : $40.00

50 in stock

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Lion’s Head Meatballs (狮子头 – shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. It can be eaten any time of year, but is often served as a celebration dish!

Lion’s Head is also a classic dish in Huaiyang cuisine, one of the four major cuisines in China, representing the culinary traditions of Eastern China and primarily Jiangsu Province. Huaiyang cuisine is known for its use of its local Zhenjiang vinegar (what we call black vinegar here on the blog), its sweetness, and lack of spiciness/use of chili peppers.

Weight 1.6 lbs
Dimensions 10 × 10 × 5 in
Food Packaging

Preformed Trays, Vacuum Skin Packaging, Standard Package, Barrier Bags, Lid Films, Non-Forming Films

Brand

Red House Restaurant 小红楼·沪味

Our Chefs have been serving authentic Shanghainese food for many years. Our extensive menu offers an array of variety for everyone whether it be for breakfast, lunch, or dinner.
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Vendor Information

Product Location

36-36 Prince St, Flushing, NY 11354, USA

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RECIPES

(4.77)

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Layout Classic Red Braised Pork Belly 正宗红烧肉

INGREGIENTS:
FOR THE MEATBALLS: 1 pound fatty ground pork (450g) 1 slice ginger (8g, minced) 1 scallion (minced) 1 large egg 3 tablespoons plain breadcrumbs (25g) 1 tablespoon Shaoxing wine 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1/2 teaspoon white pepper 1/4 teaspoon five spice powder 1 1/2 teaspoons cornstarch 1/4 cup water 3.5 ounces water chestnuts (100g, canned) vegetable oil (to fry the meatballs) FOR THE SAUCE: 1 tablespoon vegetable oil 2 slices ginger 2 scallions (cut into 2-inch lengths, white and green parts separated) 10 g rock sugar (or 2.5 packed teaspoons brown sugar) 1 tablespoon Shaoxing wine 1 1/2 tablespoons light soy sauce 1/4 teaspoon dark soy sauce 1 tablespoon oyster sauce 1 1/2 cups water 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water) 1/4 teaspoon sesame oil baby bok choy (for serving, optional)
COOKING:
MAKE THE MEATBALLS: Make sure to find fatty ground pork. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. A 70/30 meat to fat ratio is best, but 80/20 is also acceptable. Transfer the ground pork to a large mixing bowl. Add the minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water. Whip everything in one direction for about 10 minutes, until the meat mixture resembles a paste. This step is very important to making sure the meatballs have the right texture and don’t fall apart during frying. Smash the water chestnuts with the side of your cleaver or knife and finely mince them. Add to the meat mixture and continue to mix everything together for 5 more minutes. Use a rubber spatula to scrape everything together. Heat enough oil to submerge the meatballs in a small, deep pot (a small pot requires less oil) to 350 degrees F/175 degrees C. Just be sure there’s enough oil to cook the meatballs evenly, but that the oil will not overflow during frying. With oiled hands, divide the meat mixture into 8 to 9 equal portions and shape each into a ball. Carefully lower the meatballs one at a time into the heated oil, and fry in batches (2 minutes per batch) until they’re evenly golden brown. Remove the par-cooked meatballs with a slotted spoon and set aside. MAKE THE SAUCE & BRAISE: Heat 1 tablespoon oil in a wok over low heat. Add the ginger and white parts of the scallions, and cook for 1 minute. Then add the sugar and cook until dissolved. Add 1 tablespoon Shaoxing wine, 1 ½ tablespoons light soy sauce, 1/4 teaspoon dark soy sauce, 1 tablespoon oyster sauce and 1 ½ cup water. Stir and bring the liquid to a boil. Once boiling, add the fried meatballs. Cover and cook for 12-15 minutes over medium/low heat, flipping the meatballs halfway through. After simmering, there should be about ¾ cup liquid left. Remove the meatballs from the liquid and arrange on your serving plate. (I served these with blanched baby bok choy. Just add a teaspoon or two of vegetable oil to boiling water for that “shiny” look, and blanch for 30 seconds). Mix your cornstarch slurry, and pour into the sauce to thicken. Once it’s thick enough to coat the back of a spoon, stir in ¼ teaspoon sesame oil and the green parts of the scallions. Once the scallions are wilted, drizzle
SAFE HANDLING TIPS:

To ensure safe handling while cooking, remember to. Wash hands thoroughly before handling food, especially after dealing with raw meat, poultry, seafood, or eggs. Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination. Cook foods to their proper internal temperatures using a food thermometer. Refrigerate perishable foods within two hours of cooking or purchasing. Safely thaw frozen foods in the refrigerator, cold water, or microwave. Keep kitchen surfaces and utensils clean to minimize the risk of contamination. Store raw meat, poultry, seafood, and eggs away from ready-to-eat foods in the refrigerator. Promptly refrigerate or freeze leftovers and ensure thorough reheating before consumption. Avoid overcrowding the pan when cooking to ensure even cooking and safe temperatures. Refer to food safety guidelines provided by reputable sources like the USDA or CDC to stay informed and ensure best practices.

NUTRITATION:

582

CALORIES

4

g SAT FAT

33

PROTEIN

6.7

mg IRON

6.7

mg ZINC

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