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Major_Boot2778 t1_j24kzvy wrote

Reply to comment by sverremagnus in [homemade] Chinese style Braised pork by sverremagnus

Ok cool so this is basically what i do for Hong Shao Rou. I can never get it so red, though! Thanks for the recipe!

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SoYeEuYuSiUm t1_j24nmxp wrote

If you want to change it up to Taiwanese Braised Pork (Lu Rou Rice),

It’s almost the same recipe but with a few difference

  • Cut the pork belly into thinner slice
  • fry some shallot before you add in the water.
  • if possible add in pork skin for the unique sticky texture of the sauce.
  • don’t use dark soy sauce
  • don’t use garlic
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sverremagnus OP t1_j24l8is wrote

I live in Sweden and here they sell brined pork. I guess the brining adds to the red. Do you have access to brined pork?

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Major_Boot2778 t1_j24lgct wrote

Yeah I'm in Germany and i think that's what we call "gepökelt". I'll try that out, great tip dude!

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