Hong Shao Rou (Red Cooked Pork)

  • Preparation Time 10 minutes
  • Cooking time: 1 hours 20 mintes
  • Serves 2-4
  • Difficulty level: **
  • 1 kg pork belly
  • 1 head broccoli
  • 6 slices ginger
  • 3 cloves garlic
  • 1 spring onion
  • 4 star anise
  • 1 cinnamon stick
  • 6 dry chilli
  • 30 grams white sugar
  • 15 grams crystal sugar
  • 1 teaspoon salt
  • 2 tablespoon shaoxing wine
  • 1 bottle of beer, 300ml
How to Cook

Cut pork belly into 3cm cubes, slice garlic and spring onion.

Place pork into a pot with cold water just covering the pork, poach until the water is boiling, then cook for another 2 minutes. Use warm water to clean off the boiled pork.

Heat up a wok, add a couple of spoons of oil, use low heat to stir in the cinnamon stick, star anise and chilli for about 30 seconds, then add spring onion, ginger and garlic, and toss for another minute. Add pork belly in, turn heat up a little bit to medium, keep tossing until pork turns golden on the surface, take pork and all the spices out and leave aside.

Take another wok or casserole dish (doesn't matter what dish you use, it has to be a bit deep so liquid can cover the pork.) Heat up the wok, add about 60ml oil, then put all the sugar in, keep stiring until the sugar turns brown. (a little tricky here for the heat, should be medium heat but if it's too hot the sugar will turn brown too quickly and go bitter)

Place the tossed pork in the caramelised sugar, toss quickly and cover each piece of pork with colour. Add shaoxing wine and beer. Add rest of the spring onion and ginger (if you have any left). Turn heat on high until it's boiling then turn the heat to low-midium. Put the lid on and cook for an hour.

After one hour of cooking, add salt and crystal sugar and stir evenly. Turn the heat up, and cook until the liquid is reduced to a minimum.

While you are waiting for the liquid to reduce, you can cook the broccoli (boil or steam as you wish).

Place pork and broclli into a dish and serve hot.

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