Hi! I know it’s been a while, but it’s midterm season and differential equations wasn’t exactly a walk in the park. Although I haven’t been writing, I’ve been busy in the kitchen. And, cooking for my little brother means a LOT of red braised pork.

Red braised pork was one of my first recipes on the blog, and it’s time to take a second look and apply what I’ve learned:

Basic Recipe: https://rb-twinkie.com/2015/10/10/red-braised-pork/

The original recipe works, but it’s vague to say the least. I’ve managed to come up with some more specific guidelines:

Soy Sauce, Cooking Wine and Sugar:

• For 500-600g of meat, use 3tbsp soy sauce, .5tbsp dark soy sauce and 2 heaping tablespoons of sugar (brown or white since rock sugar is pretty hard to find 😉 ). Tip: for best results, add half before adding water and half after
• The amount of cooking wine isn’t that important, but 3-4 tsp is a pretty good amount.
• Add enough BOILING water to completely cover the meat. This will differ depending on the width of the cooking vessel

Other Tips and Tidbits

• Render low and slow
• Don’t uncover the pot unless absolutely necessary

I hope these help! But remember, while having guidance helps, the true “secret” to successful red- braised pork is trial and error

Thats it for this week. Until next time, Bye!

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