{"id":170421,"title":"Porc ro\u0219u","modified":"2026-09-13T17:25:20+02:00","plain":"Legenda spune c\u0103 porcul ro\u0219u era preparatul preferat al lui Mao. Fie legend\u0103, fie adev\u0103r, porcul ro\u0219u r\u0103m\u00e2ne unul dintre cele mai populare preparate din China. Se reg\u0103se\u0219te \u0219i \u00een alte culturi asiatice sub diverse variante, \u00eens\u0103 \u00ee\u0219i are r\u0103d\u0103cinile ad\u00e2nc ancorate \u00een buc\u0103t\u0103ria chinezeasc\u0103, fiind preluat chiar \u0219i \u00een Thailanda sub denumirea de Moo Palo.\n\n\n\nDe regul\u0103, se folose\u0219te un amestec bogat de condimente, \u00eens\u0103 dup\u0103 nenum\u0103rate \u00eencerc\u0103ri, am realizat c\u0103 porcul ro\u0219u poate fi preg\u0103tit \u0219i \u00eentr-o variant\u0103 simplificat\u0103, f\u0103r\u0103 a-\u0219i pierde deloc din savoare. A\u0219adar, v\u0103 prezint cu mare drag re\u021beta mea extrem de simpl\u0103!\n\n\n\nV\u0103 avertizez: aceast\u0103 m\u00e2ncare dulce-s\u0103rat\u0103 este absolut delicioas\u0103, iar riscul de a crea dependen\u021b\u0103 este c\u00e2t se poate de real! Mai este cunoscut\u0103 \u0219i sub numele de porc \u00een\u0103bu\u0219it sau porc caramelizat. Pentru a afla mai multe despre istoria acestui preparat fascinant, pute\u021bi citi aici!\n\n\n\nO caramelizare superb\u0103 chiar de la \u00eenceput\n\n\n\nIngredientele principale pentru porcul ro\u0219u\n\n\n\nVinul Shaoxing: ingredient esen\u021bial pentru gustul autentic al porcului caramelizat chinezesc; pute\u021bi afla mai multe despre el \u0219i \u00eenlocuitorii s\u0103i \u00een articolul meu complet pe aceast\u0103 tem\u0103.\n\n\n\nSosul de soia light \u0219i dark: ambele sunt indispensabile pentru aceast\u0103 re\u021bet\u0103! Sosul light aduce nota s\u0103rat\u0103, \u00een timp ce sosul dark ofer\u0103 profunzime \u0219i acea nuan\u021b\u0103 ro\u0219iatic\u0103 emblematic\u0103. Pute\u021bi afla mai multe despre diferitele tipuri de sos de soia aici.\n\n\n\nPieptul de porc: mare aten\u021bie s\u0103 nu folosi\u021bi piept afumat sau s\u0103rat! Am f\u0103cut gre\u0219eala o dat\u0103 \u0219i... s\u0103 spunem doar c\u0103 mi-a fost o sete continu\u0103 toat\u0103 ziua, haha!\n\n\n\nDac\u0103 v\u0103 place porcul \u00een\u0103bu\u0219it, descoperi\u021bi varianta sa taiwanez\u0103, Lu Rou Fan\n\n\n\nSfaturi pentru a reu\u0219i porcul caramelizat chinezesc\n\n\n\nDac\u0103 v\u0103 gr\u0103bi\u021bi sau nu ave\u021bi mult chef de g\u0103tit, s\u0103ri\u021bi peste pa\u0219ii 1, 2 \u0219i 3: rumeni\u021bi pieptul de porc la foc iute, ad\u0103uga\u021bi toate celelalte ingrediente deodat\u0103, apoi l\u0103sa\u021bi totul la \u00een\u0103bu\u0219it.\n\n\n\nVe\u021bi pierde pu\u021bin din aspect \u0219i din textura fin\u0103, dar ve\u021bi avea mai pu\u021bine vase de sp\u0103lat \u0219i zero b\u0103t\u0103i de cap.\n\n\n\nEste esen\u021bial s\u0103 l\u0103sa\u021bi carnea de porc s\u0103 fiarb\u0103 pe \u00eendelete, p\u00e2n\u0103 c\u00e2nd devine fraged\u0103, iar sosul se reduce p\u00e2n\u0103 la o consisten\u021b\u0103 caramelizat\u0103 \u0219i lucioas\u0103. \u00cen func\u021bie de cantitatea ini\u021bial\u0103 de lichid, poate dura pu\u021bin, dar crede\u021bi-m\u0103, merit\u0103 din plin a\u0219teptarea.\n\n\n\nCum se serve\u0219te porcul ro\u0219u?\n\n\n\nGustul fiind foarte intens \u0219i concentrat, este recomandat s\u0103-l asocia\u021bi cu garnituri simple. Se potrive\u0219te perfect cu un orez alb la abur, un orez pr\u0103jit simplu sau un delicios orez cantonez.\n\n\n\nDac\u0103 v\u0103 \u00eenc\u00e2nt\u0103 gustul dulceag din aceast\u0103 re\u021bet\u0103, ve\u021bi adora cu siguran\u021b\u0103 \u0219i re\u021beta mea de porc dulce-acri\u0219or! De asemenea, am \u0219i o versiune rapid\u0103 de porc ro\u0219u, pe care o pute\u021bi g\u0103si aici.\n\n\n\n\n\n\tPorc ro\u0219u\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg piept de porc, de preferin\u021b\u0103 nes\u0103rat3 linguri zah\u0103r brun9 linguri vin Shaoxing3 linguri sos de soia light2 linguri sos de soia dark2 c\u0103ni de ap\u0103 fierbinte (sau c\u00e2t s\u0103 acopere carnea pe 3\/4)\t\n\t\n\t\tT\u0103ia\u021bi pieptul de porc \u00een buc\u0103\u021bi potrivite (cuburi de 3-4 cm), dac\u0103 a\u021bi cump\u0103rat o bucat\u0103 \u00eentreag\u0103.Pune\u021bi la fiert o oal\u0103 cu ap\u0103. Op\u0103ri\u021bi (blan\u0219a\u021bi) buc\u0103\u021bile de piept de porc timp de c\u00e2teva minute. Scoate\u021bi carnea de porc din oal\u0103, cl\u0103ti\u021bi-o cu ap\u0103 rece \u0219i l\u0103sa\u021bi-o deoparte.\u00cencinge\u021bi pu\u021bin ulei \u0219i zah\u0103rul \u00eentr-un wok, la foc mic. Carameliza\u021bi u\u0219or zah\u0103rul, apoi ad\u0103uga\u021bi carnea de porc. M\u0103ri\u021bi focul la mediu \u0219i g\u0103ti\u021bi p\u00e2n\u0103 c\u00e2nd carnea se rumene\u0219te frumos pe toate p\u0103r\u021bile.Reduce\u021bi focul la minim \u0219i ad\u0103uga\u021bi vinul de g\u0103tit Shaoxing, sosul de soia light, sosul de soia dark \u0219i apa fierbinte.Acoperi\u021bi cu un capac \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic \u00eentre 45 de minute \u0219i 1 or\u0103 \u0219i jum\u0103tate, p\u00e2n\u0103 c\u00e2nd carnea devine foarte fraged\u0103 (unii las\u0103 porcul ro\u0219u s\u0103 fiarb\u0103 la foc mic chiar p\u00e2n\u0103 la 4 ore!). Amesteca\u021bi la fiecare 5-10 minute pentru a nu se prinde \u0219i ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103 fierbinte dac\u0103 scade prea mult.C\u00e2nd carnea este fraged\u0103, dac\u0103 a mai r\u0103mas mult lichid, lua\u021bi capacul, m\u0103ri\u021bi focul \u0219i amesteca\u021bi continuu p\u00e2n\u0103 c\u00e2nd sosul se reduce la o consisten\u021b\u0103 dens\u0103, lucioas\u0103 \u0219i caramelizat\u0103.Servi\u021bi cald, al\u0103turi de orez simplu sau la abur.\t\n\t\n\t\tNu ezita\u021bi s\u0103 l\u0103sa\u021bi carnea s\u0103 fiarb\u0103 la foc mic mai mult timp dac\u0103 nu este suficient de fraged\u0103.\n\t\n\t\n\t\t\uba54\uc778 \uc694\ub9ac\uc911\uc2dd","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=170421"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=170421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=170421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=170421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}