Red-Braised Pork (Hong Shao Rou)

Red-Braised Pork (Hong Shao Rou)
Red-Braised Pork (Hong Shao Rou)
Red-braised pork may be one of the most common of all Chinese dishes, but it is also one of the most glorious, a slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine and spices. Every region seems to have its own version: this is my favorite, based on recipes I've gathered in eastern China. If my experience is anything to go by, you won't have any leftovers. My guests tend to finish every last morsel and usually end up scraping the pot. If your guests are more restrained, leftover red-braised pork keeps very well for a few days in the refrigerator and a good spoonful makes a wonderful topping for a bowl of noodles. I don't recommend freezing it, however, as this ruins the delicate texture of the fat. This recipe will serve four to six as part of a Chinese meal. To make it go further, add more stock or water and a vegetarian ingredient that will soak up the sauce most deliciously. Puffy, deep-fried tofu is a fine addition to red-braised pork, as are hard-boiled eggs, dried tofu "bamboo" and the little knotted strips of dried tofu skin that can be found in some Chinese supermarkets (the latter two should first be soaked in hot water until supple). In rural households in China, they often add dried vegetables such as string beans and bamboo shoots, which should also be pre-soaked. You can also use root vegetables such as potato, taro or carrot, or peeled water chestnuts: just make sure you cook the vegetables with the pork for long enough to absorb its flavors, and adjust the seasoning as necessary. To reduce the amount of oil in the final dish, make it in advance and refrigerate overnight. Then scrape off the layer of fat on the surface and keep it in the refrigerator to add to your stir-fried mushrooms or other vegetables. If you prefer a less fatty cut, pork ribs or shoulder are also magnificent red-braised. And you can, if you like, cook the pork slowly in an oven instead of on the burner—not very Chinese, but often more convenient (for this, preheat the oven to 300°F/150°C/gas mark 2).
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Asian Chinese Wok Pork Braise Stir-Fry Dinner Lunar New Year Meat
  • 2 tbsp sugar
  • salt, to taste
  • 2 tbsp cooking oil
  • 2 tbsp shaoxing wine
  • 1 1/4 lb (500g) boneless pork belly, with skin, or shoulder
  • 4 slices of unpeeled ginger
  • 1 spring onion, white part only, crushed slightly
  • 2 cups plus 2 tbsp (500ml) chicken stock or water, plus more if needed
  • 1 star anise
  • small piece of cassia bark or cinnamon stick
  • dash of dark soy sauce
  • a few lengths of spring onion greens, to garnish
  • Carbohydrate 6 g(2%)
  • Cholesterol 36 mg(12%)
  • Fat 28 g(44%)
  • Fiber 0 g(1%)
  • Protein 7 g(13%)
  • Saturated Fat 10 g(48%)
  • Sodium 323 mg(13%)
  • Calories 307

My Culinary Journey: Mastering the Art of Red-Braised Pork

As a busy professional woman, time in the kitchen is a precious commodity. Yet, I find immense satisfaction in creating comforting, flavorful meals that transport me and my loved ones to another place. This Red-Braised Pork (Hong Shao Rou) recipe is a testament to that. It's a dish that speaks of slow cooking, rich flavors, and a rewarding culinary experience that doesn't require hours of meticulous prep. The magic lies in the simplicity and the surprisingly effortless process.

I discovered this recipe during a recent trip to eastern China. The aroma wafting from countless kitchens, each boasting its unique variation of this classic dish, was intoxicating. I was drawn in by the promise of tender, melt-in-your-mouth pork, infused with a symphony of spices and the subtle sweetness of Shaoxing wine. The result was something beyond delicious, a dish worthy of sharing and savoring. While the slow simmering might seem like a commitment, the payoff is well worth the wait. The end product is a dish that's both elegant and deeply satisfying, perfect for a special occasion or a cozy night in.

This recipe is more than just a meal; it's an experience. The process itself is therapeutic; the gentle simmering, the subtle aroma that fills the kitchen, the anticipation of the final result. It’s a connection to a rich culinary heritage, a taste of tradition, perfectly suited to the modern, busy lifestyle. It is a dish that seamlessly blends tradition and convenience; a testament to the idea that amazing food can be achievable without sacrificing quality or taste.

Adaptability and Versatility: One of the aspects I appreciate most about this recipe is its adaptability. Whether you are a seasoned cook or a kitchen novice, you'll find it straightforward to follow. The beauty of this dish lies in its versatility. It's a wonderful base for experimenting with additions, allowing you to tailor the dish to your own preferences. You can add a variety of vegetables like tofu, mushrooms, or root vegetables to amplify the flavors and add a textural element. It's an ideal dish for those nights when you crave something hearty and comforting, and the leftovers make for a delightful addition to noodles or rice.

The recipe is incredibly versatile – it’s a blank canvas onto which you can paint your own culinary masterpiece. The combination of sweet and savory is balanced perfectly, and the tender pork practically melts in your mouth. The aroma alone is enough to make your taste buds tingle with anticipation. I've found that the dish is even more flavorful the next day, as the flavors have had time to meld and deepen. Serve it with some steamed rice or noodles for a complete and satisfying meal.

More Than Just a Recipe: This Red-Braised Pork isn't just a collection of ingredients and instructions; it’s a story. It’s a story of culinary exploration, of discovering new flavors and techniques, and of finding joy in the simple act of cooking. It is a story of sharing a meal with loved ones and creating memories around the table. And it’s a story I am eager to continue, both in my own kitchen and in the countless kitchens I'll discover along the way. Whether you're a seasoned chef or a beginner in the kitchen, this recipe offers a unique opportunity to connect with culinary traditions while creating a delicious and satisfying meal. Try it, and experience the magic of Red-Braised Pork for yourself.

Step-by-step

    • Cut the pork into 3/4-1 in (2-3cm) chunks.
    • 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.
    • 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.
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