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April Recipe #2: Chinese Red Braised Pork (Hong Shao Rou) 🍲
🕑 Added 2025-04-23 03:00:14 +0000 UTCCheck out the stream where I made this recipe!
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⭐ Ingredients
1 lb pork belly or marbled shoulder
1 tbsp sugar
Few ginger slices
2 bay leaves
3 star anise
2 tsp black peppercorn
2 stalks green onion, cut to 1 inch segments
Splash of Shaoxing cooking wine
2-3 tbsp soy sauce
2 tsp dark soy sauce
MSG
Enough water to cover meat and potential extra add-ins
Optional add-ins:
Hard boiled eggs
Boiled quail eggs
Potato
Fried tofu
Cut pork into slightly bigger than bite-sized pieces.
In a heavy bottomed pot with no oil, heat until hot and sear pork on all sides until fat is rendered out and it’s slightly golden brown in colour.
Remove pork fat until about 1-2 tbsp remains in the pot.
Push pork to one side of the pot and sprinkle in sugar to the hot pork fat.
Stir sugar until it's dark brown and smells caramelized.
This step happens quickly so make sure to not go too over and burn it!
Quickly mix the pork with the sugar until evenly coated.
Add the rest of the ingredients except for the optional add-ins.
Keep on gentle rolling boil (not simmer) for a total of 1 hr with the lid on, but slightly ajar to release steam. You can adjust the time depending on how big the pork pieces are.
At the halfway mark, add in the add-ins so it soaks up all the flavour.
Every once in a while, give the pot a stir to make sure nothing is sticking or burning on the bottom.
If at any time the water doesn't look like it's enough, add a bit more during the cooking process.
If water looks like it's too much when pork is tender, you can take the lid off and cook on high boil until the sauce renders down a bit.
Adjust for seasoning as needed when the stock has cooked down a bit to prevent accidental over-seasoning.
Enjoy with fresh hot rice!
