Ang Zhao (紅糟) or Red Glutinous Wine Lees is beneficial to our health as it is believed to have cholesterol lowering function. My family always have homemade red glutinous wine and after harvesting the red wine, we keep the lees in the fridge. It stays good for many years. I like to use the lees when cooking meat, mushrooms or use it to fry rice. It is very delicious.
Using lees to braise pork or chicken is quite popular among my family members. This is a homely dish and I am sure most local Chinese (Malaysia) know this dish especially those from Manjung, Perak. It is easy and yummy.
- 2 strips of pork belly with skin (washed, cut into big pieces and marinated )
(alternatively you can substitute pork belly with chicken too and add some woodears or dried mushrooms)
Seasonings for marinate (to taste)
- 2 tbsp red wine lees
- 2 whole garlic (washed but do not peel the skin)
- 1/2 tsp cumins
- 1 star anise
- 1 cinnamon stick
- soy sauce
- 2 cups of water
1) Marinate pork belly with all the seasonings for at least 30 minutes.
2) Place everything into a pot and add 2 cups of water. Cover and bring to boil.
3) Lower the heat to the smallest and braise for about 40 - 50 minutes until the meat is tender and the gravy is thickened.
4) Remove from heat and serve with steamed rice.
Hope you like it and do give it a try. If you do not have the lees, you can add some rice wine to it too.
If you are interested in any Red Glutinous Wine recipes, do have a look at the following links :