Q: Can I skip caramelizing sugar in step 5?
A: Yes, if you’re not comfortable with caramelizing sugar or don’t prefer it, you can skip this step and directly add the meat.
Q: What if I want a spicier version of this dish?
A: You can increase the amount of doubanjiang (bean paste) in step 8 to add more spice to the dish.
Q: Is it necessary to use a clay pot for this recipe?
A: No, it’s not necessary. You can use any pot that’s suitable for slow cooking.
Red Braised Pork with Tomato and Squash
Notes
Ingredients:
- Pork belly
- Green onion, ginger, garlic
- Vegetable oil
- Sugar
- Light soy sauce
- Dark soy sauce
- Star anise, Sichuan peppercorns
- Chicken essence
- Doubanjiang (bean paste)
- Tomato and squash
- Cut the pork belly and prepare the spices.
- Chop the pork belly into small pieces.
- Ensure the pork pieces are small for better taste.
- In a suitable pot, add oil, garlic, and ginger, and fry them lightly.
- Leave some oil in the pot, add sugar, and caramelize over low heat. You can skip this if preferred, then add the pork.
- Remove the pork after frying.
- Add the pork back to the pot, stir-fry on low heat until fragrant and the oil surfaces, ensuring it's not greasy.
- When the pork is nearly done, add a bit of doubanjiang for flavor (adjust amount based on spice preference).
- Stir-fry until aromatic.
- Add the chopped tomato and squash.
- Stir everything evenly.
- Add chicken essence, light and dark soy sauce, and water enough to cover the meat and squash. Bring to a boil then simmer on low heat.
- Taste and adjust seasoning if necessary, continue cooking until the meat and squash are tender.
- Finally, add some green onions, let it simmer briefly, and then it's ready to serve.
- High in protein from pork belly.
- Provides vitamins and minerals from tomato and squash.
- Contains fats, especially from pork belly.
- Calorie content varies based on serving size and cooking method.
