Panceta braseada al estilo “Hong-Shao” 紅燒肉｜COCINA CHINA

Ingredients: ⁃ Bacon (870g) ⁃ Star Anise (4) ⁃ Bay Leaves (4) ⁃ Cinnamon (5g) ⁃ Chives (1 stalk) ⁃ Ginger (30g) ⁃ Light Soy Sauce (3 tablespoons) ⁃ Dark Soy Sauce (2 tablespoons) ⁃ Rock Sugar (80g) ⁃ Rice Wine (4+3 tablespoons) ⁃ White Pepper (1 teaspoon) ⁃ Olive oil (1 + 3 tablespoons) Saucepan Step by Step: 1. Slice the bacon. 2. Heat the meat in water with a little rice wine and ginger. When it comes to a boil, reduce heat to medium and cook for 3 minutes. 3. Rinse the meat with cold water while cooling it (so the meat has a more al dente texture). 4. Heat the wok and, with a little oil, sauté the cooked meat over high heat until browned on the outside. Set aside. 5. Heat the wok thoroughly, add oil, then rock sugar, stirring until it melts. When it changes color, add the meat and mix well until it takes on a reddish color and is coated with the liquid caramel. 6. Add the anise, bay leaf, cinnamon, and chives and sauté. 7. Add the rice wine, light and dark soy sauce, mix well, and bring to a boil. Then, pour in boiling water (just enough to cover the meat) and add a pinch of white pepper. Cover and cook over low heat for 45 minutes. 8. After 45 minutes, uncover, taste, and add salt to taste if necessary. 9. Increase heat to high and stir until the sauce reduces. Ready to serve. #RedBraisedPork #SoySauce #ChineseWine #TraditionalRecipe #DomesticStyle #家常菜 #下飯菜 #五花肉 #三層肉 #冰糖 #TraditionalChineseCuisine #HomemadeFood #PorkMeat #SoyaSauce #StoneSugar #ChineseWine