Braised Pork in Soy Sauce
Hunan — Mother recipe · ar de en es fr it ja pt ru zh
A classic Hunanese dish that combines the tenderness of pork with the intense aroma of spices and black pepper.
📷 CNEcija12345 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 500g of pork belly cut into small pieces
- 2 thinly sliced white onions, finely chopped
- 3 cloves of garlic, smashed
- 1 inch of fresh ginger, grated
- 4 tablespoons vegetable oil
- 6 tablespoons soy sauce
- 2 teaspoons ground black pepper
- Half a cup of chicken broth
- 3 hard-boiled eggs, finely chopped
- 4 rehydrated dried tomatoes
- Toasted macadamia nuts
Method
- In a large skillet, cook the pork belly over medium-high heat for 5-7 minutes until browned on all sides.
- Add vegetable oil and sauté onions, garlic, and ginger until soft and translucent.
- Stir in braised pork with soy sauce, black pepper, and chicken broth. Simmer over low heat for 30 minutes or until the pork is tender.
- Add rehydrated dried tomatoes and chopped hard-boiled eggs to the sauce. Cook for another 15-20 minutes, stirring occasionally.
- Serve hot garnished with toasted macadamia nuts.
The story
Ma Po Rou Si has ancient roots in the Hunan province where the cuisine is renowned for its authentic and spicy flavors. It is a popular dish often served during local festivals and special occasions.
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