Red-Braised Pork (Hong Shao Rou)

Ingredients for Red-Braised Pork (Hong Shao Rou)

• 575g (500g) boneless pork belly, with skin, or shoulder

• 2 tablespoons cooking oil

• 4 slices of unpeeled ginger

• 1 spring onion, white part only, crushed slightly

• 2 tablespoons Shaoxing wine

• 475ml plus 2 tablespoons (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 tablespoons sugar

• Salt, to taste

• A few lengths of spring onion greens, to garnish

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 teaspoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.