Red-Braised Pork (Hong Shao Rou)
A classic Chinese dish of tender pork belly slowly braised in a rich sauce flavored with ginger, star anise, and Shaoxing wine until meltingly tender. This aromatic dish is characterized by its deep red-brown color and complex savory-sweet flavors.
Ingredients
- •1¼ lb pork belly
- •2 tbsp cooking oil
- •4 slices ginger
- •1 whole spring onion
- •2 tbsp Shaoxing wine
- •2 cups chicken stock
- •1 whole star anise
- •1 piece cassia bark
- •1 dash dark soy sauce
- •2 tbsp sugar
- •1 to taste salt
- •2 lengths spring onion greens
- •garnish
Cooking Instructions
- 1.
Cut the pork into 3/4-1 in (2-3cm) chunks.
5 min
- 2.
Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
10 min
- 3.
Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.
120 min
