Crispy Braised Pork 香酥焖肉
Posted: Fri Feb 21, 2025 1:32 pm
香酥焖肉
食材
净猪五花肋肉 4000g
葱 250g
姜块（去皮）150g
绍酒 750g
生抽 400g
糖 250g
面粉 25g
烹饪方法
1.
选用肥嫩、皮薄、肉厚一寸的五花肉，刮净皮上的余毛，用温水洗净，放在沸水锅内浸没，约汆五分钟，煮出血水，洗净，切成四十个正方块（每块约重100g）。
2.
取大沙锅一只，用小蒸架（竹箅子）垫底，先铺上葱
三两，再放入拍松的姜块，然后将猪肉（皮朝下）整齐地排
在上面，加糖、酱油、酒，再加葱结100g，盖上锅盖。将面
粉用冷水调湿搓成条，密封锅盖四周边缝，用旺火烧开后，
改用微火焖二小时左右，开封启盖（如肉未至八成酥，可将
肉块翻身，再加盖密封，继续用微火焖)。将沙锅端离火口。
3。
另取十只小瓷罐，每罐放已焖酥的肉四块（皮朝上，底层平放三块，上层一块)。撇去肉汁上面的浮油，分别倒入十只罐中，加盖后，用桃花（羊皮）纸条密封罐盖四周，上笼用旺火蒸半小时左右，至肉酥透为止。食前将罐放入蒸笼，再用旺火蒸十分钟左右。
特点
此菜色泽红艳，以绍酒当水，小火焖煮，汁浓味醇，肉酥而不碎，香糯而不腻口，是杭州的传统风味。
**Crispy Braised Pork**
**Ingredients**
- 4000g cleaned pork belly ribs (with skin)
- 250g scallions
- 150g ginger (peeled and smashed)
- 750g Shaoxing wine
- 400g light soy sauce
- 250g sugar
- 25g flour
**Instructions**
1. **Prepare the pork**:
Select fresh pork belly ribs with thin skin and about 1 inch of meat. Scrape off any remaining hairs from the skin, rinse with warm water, and blanch in boiling water for 5 minutes to remove impurities. Rinse again, then cut into 40 equal square pieces (approx. 100g each).
2. **Braise in a clay pot**:
Place a small bamboo steamer rack at the bottom of a large clay pot. Layer 150g scallions and smashed ginger over the rack. Arrange the pork pieces skin-side down in the pot. Add sugar, light soy sauce, Shaoxing wine, and 100g scallion knots. Cover the pot. Mix flour with cold water to form a dough, then seal the edges of the lid to lock in steam. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours (if not tender enough, flip the pork, reseal, and simmer longer). Remove from heat.
3. **Steam in small jars**:
Divide the braised pork into 10 small ceramic jars (4 pieces per jar, skin-side up: 3 at the bottom, 1 on top). Skim off excess oil from the braising liquid and pour it evenly into the jars. Seal each jar’s lid with parchment paper strips. Steam over high heat for 30 minutes until fully tender. Before serving, re-steam for 10 minutes.
**Features**
This Hangzhou classic boasts a vibrant red hue and rich aroma. Simmered with Shaoxing wine instead of water, the pork becomes melt-in-the-mouth tender without falling apart, with a sticky-sweet glaze and zero greasiness. A testament to slow cooking and bold flavors.
食材
净猪五花肋肉 4000g
葱 250g
姜块（去皮）150g
绍酒 750g
生抽 400g
糖 250g
面粉 25g
烹饪方法
1.
选用肥嫩、皮薄、肉厚一寸的五花肉，刮净皮上的余毛，用温水洗净，放在沸水锅内浸没，约汆五分钟，煮出血水，洗净，切成四十个正方块（每块约重100g）。
2.
取大沙锅一只，用小蒸架（竹箅子）垫底，先铺上葱
三两，再放入拍松的姜块，然后将猪肉（皮朝下）整齐地排
在上面，加糖、酱油、酒，再加葱结100g，盖上锅盖。将面
粉用冷水调湿搓成条，密封锅盖四周边缝，用旺火烧开后，
改用微火焖二小时左右，开封启盖（如肉未至八成酥，可将
肉块翻身，再加盖密封，继续用微火焖)。将沙锅端离火口。
3。
另取十只小瓷罐，每罐放已焖酥的肉四块（皮朝上，底层平放三块，上层一块)。撇去肉汁上面的浮油，分别倒入十只罐中，加盖后，用桃花（羊皮）纸条密封罐盖四周，上笼用旺火蒸半小时左右，至肉酥透为止。食前将罐放入蒸笼，再用旺火蒸十分钟左右。
特点
此菜色泽红艳，以绍酒当水，小火焖煮，汁浓味醇，肉酥而不碎，香糯而不腻口，是杭州的传统风味。
**Crispy Braised Pork**
**Ingredients**
- 4000g cleaned pork belly ribs (with skin)
- 250g scallions
- 150g ginger (peeled and smashed)
- 750g Shaoxing wine
- 400g light soy sauce
- 250g sugar
- 25g flour
**Instructions**
1. **Prepare the pork**:
Select fresh pork belly ribs with thin skin and about 1 inch of meat. Scrape off any remaining hairs from the skin, rinse with warm water, and blanch in boiling water for 5 minutes to remove impurities. Rinse again, then cut into 40 equal square pieces (approx. 100g each).
2. **Braise in a clay pot**:
Place a small bamboo steamer rack at the bottom of a large clay pot. Layer 150g scallions and smashed ginger over the rack. Arrange the pork pieces skin-side down in the pot. Add sugar, light soy sauce, Shaoxing wine, and 100g scallion knots. Cover the pot. Mix flour with cold water to form a dough, then seal the edges of the lid to lock in steam. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours (if not tender enough, flip the pork, reseal, and simmer longer). Remove from heat.
3. **Steam in small jars**:
Divide the braised pork into 10 small ceramic jars (4 pieces per jar, skin-side up: 3 at the bottom, 1 on top). Skim off excess oil from the braising liquid and pour it evenly into the jars. Seal each jar’s lid with parchment paper strips. Steam over high heat for 30 minutes until fully tender. Before serving, re-steam for 10 minutes.
**Features**
This Hangzhou classic boasts a vibrant red hue and rich aroma. Simmered with Shaoxing wine instead of water, the pork becomes melt-in-the-mouth tender without falling apart, with a sticky-sweet glaze and zero greasiness. A testament to slow cooking and bold flavors.