Hey /ck/
Looking at making Chinese braised pork.
Was thinking of using this recipe: http://thewoksoflife.com/2014/04/shanghai-style-braised-pork-belly/
Does the recipe sound good? Is doing it entirely in a pan the proper way or should I do it in the oven?
bumping for opie since pic related looks tasty as fuk.
>>7420000
well gee, thanks pa.
>>7419974
I've been using that recipe for quite some time. I do it in a heavy bottom pot. Otherwise the oil will get everywhere.
>>7420006
always remember to respect the quads, son.
looks damn tasty OP
does anyone know about adding a few aromatics to this? like maybe just some chili peppers and green onions. What spices could go in there?
>>7419974
That recipe is simple and it will work. I usually braise it in a similar set of ingredients plus a little water, hot pepper, star anise, cinnamon, ginger and scallion.
Cooking it now, will let you know how it went.
Can I use another cut of pork for this?
>>7419974
>Is doing it entirely in a pan the proper way
I don't think traditional chinese really HAS an analogue to the oven so pan is the way to go.
>>7420235
If you braise it shoulder meat works.
Just finished eating it.
Came out really nice. next time might make the sauce a bit stronger (either misjudged a tbsp or it was too little for 500g of pork)
>>7419974
Thats a good recipe. You could add 5 spice and garlic, anything else your making something different.
