CHINESE RED BRAISED PORK RECIPES

RED-BRAISED PORK (HONG SHAO ROU) RECIPE | EPICURIOUS

Red-Braised Pork (Hong Shao Rou) Recipe | Epicurious image

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.

Provided by Fuchsia Dunlop

Number Of Ingredients 12

Ingredients

1¼ lb (500g) boneless pork belly, with skin, or shoulder
2 tbsp cooking oil
4 slices of unpeeled ginger
1 spring onion, white part only, crushed slightly
2 tbsp Shaoxing wine
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
2 tbsp sugar
Salt, to taste
A few lengths of spring onion greens, to garnish

Steps:

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.

RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPÉTIT

Red-Braised Pork Belly (Hong Shao Rou) Recipe | Bon Appétit image

This traditional braised pork belly dish is a crowd-pleaser for any special occasion. This is a part of our Chinese New Year menu with chef Simone Tong.

Provided by Simone Tong

Yield 8 servings

Number Of Ingredients 9

Ingredients

2½ lb. skin-on, boneless pork belly, cut into 1" pieces
¼ cup sugar
4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
1 2" piece ginger, peeled, thinly sliced
2 garlic cloves, crushed
1 star anise pod
¼ cup light soy sauce
¼ cup Shaoxing wine (Chinese rice wine)
Cooked short-grain rice (for serving)

Steps:

Bring a large pot of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step gets rid of any impurities on the pork, making it more tender; don't skip this step!). Transfer pork to paper towels to drain.
Wipe out pot. Heat 3 Tbsp. water in pot over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel. Add white and pale green parts of scallions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute. Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.
Pour in 3 cups water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50–60 minutes.
Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).
Return pot to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12–15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.
Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.

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RED-BRAISED PORK (HONG SHAO ROU) RECIPE | EPICURIOUS

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.
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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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