Tag: red-braised

Spicy Red-Braised Pork Belly

Spicy Red-braised Pork Belly 1

In her book Shark’s Fin and Sichuan Pepper: A sweet-sour memoir of eating in China, Fuchsia Dunlop devotes part of her book to her travels in Hunan province, the birthplace of Mao Xedong, and she presents us with a recipe for a dish said to be a favorite of the Chairman himself, and which she calls ‘Chairman Mao’s Red-Braised Pork-Belly’.

I have discussed the Chinese cookery technique of ‘red cooking’ (or ‘red-braising’)before,  and have even posted several recipes in that style over the years. Today, I am presenting a dish that is inspired by Ms. Dunlop’s recipe, but which departs from it through the use of different seasonings. In addition to dried chilies, Ms. Dunlop uses Star Anise and Cinnamon…  I have replaced the dried chili with a Chinese Chili Paste and then omitted the other two spices for Fennel Seed and Black Cardamom, along with some dried orange peel, thus giving the dish a bit more of a slant towards Sichuan, rather than the Hunanese original … Continue reading “Spicy Red-Braised Pork Belly”

Sichuan Red-Cooked Beef (紅燒牛肉)

Sichuan Red-Cooked Beef 1

I have made mention of the Chinese cookery technique known as 紅燒, or ‘red-cooking’ in previous posts, and have even illustrated it in my Red-Cooked Pork Hocks recipe. That particular dish was more in keeping with the Southern and Eastern interpretations of the idea in which meats are braised in a seasoned liquid (basically a Master Sauce) and given a reddish color from the included soy sauce and, in some cases, from caramelized sugar.

In Sichuanese cookery, the seasonings are a bit different (often including Sichuan Peppercorns and additional aromatic spices) and the red-color is augmented with the use of 辣豆瓣酱, or Chili Bean Paste. Today’s dish does not follow any particular recipe (and for an excellent example of a traditional version see Fuchsia Dunlop’s rendering in Land of Plenty) but it does represent the basic idea…  Continue reading “Sichuan Red-Cooked Beef (紅燒牛肉)”