Shanghai Classic Red Braised Pork Belly 正宗红烧肉

$20.35
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$20.35/lb

Actual weight may vary from estimate due to seasonality and/or sourcing. delivery available
Guaranteed Fresh for at least 3 days

Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China. Everyone knows it, and there are many versions and twists based on the original.

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Red braise or Hongshao in Chinese is a typical Chinese way to cook meat, and Shanghainese are good at cooking pork belly in the way of Hongshao. It is a marvelous dish which can be found either on fine dining restaurants or ancient lanes. The brown color are dyed by the slow-cooking soy bean sauce mixed with melted sugar cubes. If visiting Zhujiajiao water town, outskirt of Shanghai, the red braised pork is a must-order dish.

You’ve got yourself a plate of tender, succulent Shanghai-Style Braised Pork Belly. Serve it with steamed rice and perhaps some stir-fried greens for a complete meal.

Weight 1 lbs
Dimensions 10 × 8 × 5 in
Food Packaging

Preformed Trays

Cuisines

Chinese Cuisine

Diet Type

Carnivore

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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Product Location

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

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Shanghai Classic Red Braised Pork Belly 正宗红烧肉
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Ingredients

Powdered Sugar, Sugar, Cream Cheese, Butter, Flour, Buttermilk, Trans-fat Free Shortening, Vegetable Shortening, Eggs, Vinegar, Red Food Coloring, Cocoa Powder, Salt, Vanilla Extract, Baking Soda, Pink Gel Food Coloring, Soy Lecithin, Red Fondant

Contains wheat, dairy, and may contain traces of nuts
Produced in a facility that processes nuts

Directions

  1. Heat oven to 400, line baking sheet with parchment paper
  2. Make the croutons: Tear bread into rough bite-sized pieces and place in a single layer on parchment-lined baking sheet. Drizzle with olive oil & toss to coat. Bake in 400 degree oven for 10-12 mins until toasted & golden brown.
  3. Make the soup: In a large stock pot, heat 3 TBSP olive oil over med high heat. Add onions, celery & carrots – salt to taste. Cook, stirring regularly, until softened. Add garlic, cook quickly for 30 seconds (do not allow it to brown)
  4. Add the canned tomatoes, broth, water & vinegar. Lower heat to medium and cook for 5 mins until warmed through.
  5. In a blender or food processor, place ½ of the vegetable/broth mixture along with 1 cup of canned cannellini beans – puree until smooth, and then add that back into the pot along with the herbs and salt & pepper to taste - stir to combine.
  6. Add the remaining beans & kale, stir and allow to warm through for another 5 mins until kale has softened.
  7. Add ½ of the toasted croutons & stir into the soup. Simmer for a few minutes until the bread has softened & absorbed some liquid, then remove from heat.
  8. Serve soup, garnish with remaining croutons, a sprinkle of parmesan cheese, and a drizzle of olive oil. Enjoy!

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