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, juggling a demanding career with the desire for wholesome, flavorful meals, I've always sought quick and satisfying recipes. But sometimes, a dish calls for patience, for a slower approach that yields incredible depth of flavor. That's precisely where Red-Braised Pork (Hong Shao Rou) comes in. This isn't just any pork dish; it's a culinary experience, a journey into the heart of Chinese cuisine. The aroma alone is enough to transport you to a bustling street market in a distant city, a testament to the magic of simmering spices and tender pork belly.

My first encounter with Red-Braised Pork was on a business trip to Eastern China. I remember sitting in a small, family-run restaurant, surrounded by the warm glow of lantern light and the chatter of locals. The rich, savory scent filled the air, pulling me in like a siren's call. The dish was exquisite—a perfect balance of sweet, salty, and savory notes, with meltingly tender pork that practically fell apart at the touch. From that moment on, I knew I had to master this dish. It’s since become a staple in my repertoire, a culinary hug on a busy weeknight, and a showstopper for special occasions.

The process of making Red-Braised Pork isn't complicated, but it requires time and patience. It's a slow dance between simmering spices and succulent pork, a testament to the idea that sometimes, the simplest ingredients, when cooked with care and attention, can yield the most remarkable results. I often make a larger batch, enjoying the leftovers throughout the week. A dollop atop a bed of noodles or rice makes for a quick and comforting lunch, while the extra fat makes for a wonderful addition to my stir-fries – no part of this dish goes to waste!

What I love most about this dish is its versatility. While the traditional recipe calls for pork belly, I’ve experimented with pork shoulder and even ribs, all with delicious outcomes. I’ve also added vegetables based on whatever's in season, often adapting the recipe to my palate. Deep-fried tofu, hard-boiled eggs, or even some root vegetables all complement the rich sauce perfectly. This recipe is a testament to culinary adaptability, a testament to taking the basics and making them our own.

The beauty of Red-Braised Pork lies not just in its taste, but in its ability to bring people together. It's a dish I often serve to guests, and it never fails to impress. The tender pork, the deep flavors, and the inviting aroma create a convivial atmosphere, making it a perfect dish to share with loved ones. It is a dish that embodies the essence of home cooking – a slow, deliberate process that yields a reward far greater than the sum of its parts.

So, if you're looking for a dish that’s both satisfying and impressive, I highly recommend giving Red-Braised Pork a try. It's a recipe that’s as much about the journey as the destination, a culinary exploration that will leave you feeling nourished in both body and soul. It's a testament to the idea that sometimes, the most rewarding meals are the ones that take time, effort, and above all, love. It’s not just a meal; it’s a story told through taste, a memory made one simmering hour at a time. And in the end, it's a taste of home, wherever that may be.

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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