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Rödkokt sidfläsk (红烧肉; Hóngshāo ròu) är en … Rödkokt sidfläsk (红烧肉; Hóngshāo ròu) är en kinesisk maträtt som i grunden består av kuber av bräserat sidfläsk glaserad med karamelliserat socker och . Rödkokt sidfläsk serveras ofta med kokt ris och tillagade grönsaker. Råvarorna för att laga rödkokt sidfläsk är sidfläsk (med eller utan skinn), jordnötsolja, strösocker, , ingefära, stjärnanis, röd chilipeppar, kassiakanel eller kanelstång, ljus sojasås, salt, vatten och salladslök. Först pocheras köttet snabbt i kokande vatten till det är halvkokt varefter det skärs till kuber. Oljan och sockret hettas upp i wok till det får färg, varefter köttkuberna tillsätts och steks till karamelliserad yta. Därefter tillsätts sojasås, shaoxingvin, vatten och kryddorna. Vätskan får därefter reduceras till en blank röd sås. Smaken på rödkokt sidfläsk kan variera kraftigt mellan olika regioner i Kina. I Shanghai är smaken baserad på ren mörk sojasås, och karamelliseringen av sockret viktigt för att ge rikligt med färg och glans. I närliggande Wuxi är rätten nästan söt som godis. I Hunan är rätten kraftigt smaksatt med kryddor och stark chilipeppar viktigt. I Hunan finns även varianter utan sojasås och även med hoisinsås. Det finns till och med varianter med bläckfisk, ägg och tofu. Rödkokt sidfläsk finns även i vegetariska varianter baserat på vitlöksklyftor, tofu, sareptasenap och vattenkastanjer.r, tofu, sareptasenap och vattenkastanjer.
, Le hongshao rou (chinois simplifié : 红烧肉 ; … Le hongshao rou (chinois simplifié : 红烧肉 ; pinyin : hóngshāo ròu ; litt. « viande mijotée rouge ») est un plat à base de poitrine de porc mijotée dans la sauce de soja et caramélisée, typique de la cuisine du Hunan, province du sud de la République populaire de Chine. Elle est très connue en Chine pour sa variante, façon Mao Zedong (毛式红烧肉, máo shì hóngshāo ròu), servie avec des haricots verts, qui était réputée le plat préféré du président Mao, originaire de la province du Hunan. Le kakuni est une variante japonaise de ce plat.uni est une variante japonaise de ce plat.
, 紅燒肉，是指通常以豬肉與醬油為主原料製做而來的一種華人家常食品，也可用其他哺乳動物的肉體來做主原料，為歷史悠久的傳統名菜，起源時間難以追溯。其樣式與製作方法多變，并無統一烹調配方。中國幾乎每個地方與飯店都有其獨特的樣式風格，配料多樣，傳統的樣式肥肉多於瘦肉。紅燒肉冬天食用可以抗寒，蛋白質含量很高，但同时飽和脂肪的含量也较高，患有代謝症候群則不宜多食。有一些知名菜式如東坡肉等，現時很多泡麵以紅燒口味作為招攬。
, L’hongshao rou (紅燒肉T, 红烧肉S, hóngshāoròuP) … L’hongshao rou (紅燒肉T, 红烧肉S, hóngshāoròuP) è un classico piatto di maiale della Cina continentale, a base di pancetta di maiale e una combinazione di zenzero, aglio, spezie aromatiche, peperoncini rossi, zucchero, anice stellato, salsa di soia chiara e scura e vino di riso. La pancetta viene cotta fino a rendere il grasso e la pelle gelatinosi e morbidi tanto da sciogliersi facilmente in bocca, mentre la salsa è solitamente densa, dolce e abbastanza appiccicosa. La consistenza del piatto si forma a seguito di un lungo processo di brasatura, durante il quale il liquido si riduce e diventa denso. Viene generalmente servito con riso al vapore e verdure, spesso durante le festività. Il piatto viene spesso preparato con uova sode o verdure, che vengono utilizzate per assorbire i succhi della ricetta. Sebbene la ricetta si differenzi in base alla regione, la versione più nota è quella dello Hunan, spesso chiamata "maiale brasato rosso di Mao" (毛氏紅燒肉S, Máo shì hóngshāoròuP) in quanto pare essere stato uno dei piatti preferiti di Mao Zedong. La popolarità del piatto ha portato il governo provinciale dello Hunan a codificarne la ricetta, stabilendo in particolare che solo la carne della celebre razza di maiale Ningxiang dovesse essere utilizzata nell'autentico hongshao rou.re utilizzata nell'autentico hongshao rou.
, Red braised pork belly or hong shao rou (s … Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe. Many Chinese provinces have slightly different versions, but the Hunanese one (often called "Mao's family style red braised pork" (Chinese: 毛氏紅燒肉; pinyin: Máo shì hóngshāoròu)) is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Hunan restaurants across China specializing in so called "Mao-style cuisine". The popularity of the dish has led the Hunan provincial government to codify the recipe of the dish, in particular deciding that only meat of the celebrated Ningxiang breed of pig should be used in authentic hongshao rou. should be used in authentic hongshao rou.
, 훙사오러우(중국어 간체자: 红烧肉, 정체자: 紅燒肉, 병음: hóng shāo ròu, 한자음: 홍소육)는 돼지고기 삼겹살에 간장과 여러 가지 향신료를 넣고 오래 찐 중국 요리이다. 지역마다 고유한 조리법이 있으며, 한국에서도 널리 알려진 동파육은 시인 소동파(1037~1101)가 항저우식 훙사오러우를 변형해 만든 것이다.
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Red braised pork belly or hong shao rou (s … Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak ups or vegetables, which are used to soak up
, Le hongshao rou (chinois simplifié : 红烧肉 ; … Le hongshao rou (chinois simplifié : 红烧肉 ; pinyin : hóngshāo ròu ; litt. « viande mijotée rouge ») est un plat à base de poitrine de porc mijotée dans la sauce de soja et caramélisée, typique de la cuisine du Hunan, province du sud de la République populaire de Chine. Elle est très connue en Chine pour sa variante, façon Mao Zedong (毛式红烧肉, máo shì hóngshāo ròu), servie avec des haricots verts, qui était réputée le plat préféré du président Mao, originaire de la province du Hunan. Le kakuni est une variante japonaise de ce plat.uni est une variante japonaise de ce plat.
, 훙사오러우(중국어 간체자: 红烧肉, 정체자: 紅燒肉, 병음: hóng shāo ròu, 한자음: 홍소육)는 돼지고기 삼겹살에 간장과 여러 가지 향신료를 넣고 오래 찐 중국 요리이다. 지역마다 고유한 조리법이 있으며, 한국에서도 널리 알려진 동파육은 시인 소동파(1037~1101)가 항저우식 훙사오러우를 변형해 만든 것이다.
, Rödkokt sidfläsk (红烧肉; Hóngshāo ròu) är en kinesisk maträtt som i grunden består av kuber av bräserat sidfläsk glaserad med karamelliserat socker och . Rödkokt sidfläsk serveras ofta med kokt ris och tillagade grönsaker.
, 紅燒肉，是指通常以豬肉與醬油為主原料製做而來的一種華人家常食品，也可用其他哺乳動物的肉體來做主原料，為歷史悠久的傳統名菜，起源時間難以追溯。其樣式與製作方法多變，并無統一烹調配方。中國幾乎每個地方與飯店都有其獨特的樣式風格，配料多樣，傳統的樣式肥肉多於瘦肉。紅燒肉冬天食用可以抗寒，蛋白質含量很高，但同时飽和脂肪的含量也较高，患有代謝症候群則不宜多食。有一些知名菜式如東坡肉等，現時很多泡麵以紅燒口味作為招攬。
, L’hongshao rou (紅燒肉T, 红烧肉S, hóngshāoròuP) … L’hongshao rou (紅燒肉T, 红烧肉S, hóngshāoròuP) è un classico piatto di maiale della Cina continentale, a base di pancetta di maiale e una combinazione di zenzero, aglio, spezie aromatiche, peperoncini rossi, zucchero, anice stellato, salsa di soia chiara e scura e vino di riso. La pancetta viene cotta fino a rendere il grasso e la pelle gelatinosi e morbidi tanto da sciogliersi facilmente in bocca, mentre la salsa è solitamente densa, dolce e abbastanza appiccicosa. La consistenza del piatto si forma a seguito di un lungo processo di brasatura, durante il quale il liquido si riduce e diventa denso. Viene generalmente servito con riso al vapore e verdure, spesso durante le festività. Il piatto viene spesso preparato con uova sode o verdure, che vengono utilizzate per assorbire i succhi della rictilizzate per assorbire i succhi della ric
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, Red braised pork belly
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