Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a unique dish, fujian pork stew or hong ba. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Fujian Pork Stew or Hong Ba is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Fujian Pork Stew or Hong Ba is something which I’ve loved my whole life. They are nice and they look wonderful.
This is a traditional Filipino HUMBA recipe. It's a Filipino style Chinese Hong-Ba. Also, humba resembles the Chinese hong-ba, a Fujian dish made from stewed pork belly and usually paired with cua pao (steamed dough similar to siopao).
To begin with this particular recipe, we must first prepare a few ingredients. You can have fujian pork stew or hong ba using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fujian Pork Stew or Hong Ba:
- Make ready 2 pcs Pork menudo cut
- Make ready 1 egg or 2
- Take as needed Water
- Prepare 1/8 cup soy sauce
- Make ready 1 tbsp brown sugar
- Get 2 cloves garlic
- Make ready 4 pcs shitake mushrooms
- Prepare 1/4 tbsp cornstarch + 1 tbsp water mixture
For entertaining, get one of these clay or earthen pots to serve your Shanghai Style Braised pork Belly (hong shao rou). Humba is derived from the Chinese red braised pork belly (hóngshāoròu, also called hong ma or hong ba) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to Philippine adobo, using a lot more vinegar. Known as Moo Hong, it is stewed pork belly made by braising chunks of pork in an herbaceous sweet paste made with garlic, coriander root, black peppercorn, and coconut sugar, then stewing it slowly in a gravy seasoned with dark soy, oyster sauce, and star anise. The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation.
Steps to make Fujian Pork Stew or Hong Ba:
- Boil pork with water for 30 minutes or until tender. Take care of the water to not dry up. You can also boil the egg together with the pork on the same pot at this step.
- Disregard the water. I have a clay pot that I prefer to use, so I transfer the pork into it. If you don't have a clay pot, you can use any pot or casserole.
- Peel the egg and put 1/4 cup water and all the rest of your ingredients into the pot. If you forgot to boiled the egg in step one (which I did), you can still include it in the pot.
- Let it cook again for another 15 to 25 minutes. Add a bit of water to make sure your sauce won't dry up. Then serve.
This is usually eaten with cua pao, steamed dough with a. DongPo Stewed Pork (Simplified Chinese: 东坡肉; Traditional Chinese: 東坡肉; Pinyin: Dong Po Rou;) is a famous Chinese dish throughout the country. Pork leg stew on rice, or kao ka moo, is the quintessential Thai street food. You can find this all over the streets of Thailand and in any food courts. It's beloved by everyone especially kids because it's not spicy and it's got that salty-sweet flavour kids love.
So that’s going to wrap this up for this instant food fujian pork stew or hong ba recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
