MEMBER RECIPE
Red Cooked Pork (Hong Shao Rou) Recipe
By redcook
Total Time:
60 minutes
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Active Time:
|
Makes:
4 servings
Red Cooked Pork is one of the most popular comfort food in China. Yet no one in the U.S. knows about this at all. I am introducing this dish from my kitchen and I hope you enjoy it. It is commonly served with steamed buns and is absolutely divine.
INGREDIENTS
- 1 1/2 lb. pork belly meat cut into two inch cubes
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 3 cloves of garlic peeled
- 3 whole star anise
- 2 tablespoons dark soy sauce (老抽)
- 1/4 cup Shaoxing cooking wine (紹興酒)
- 1 1/2 cups chicken stock or water
INSTRUCTIONS
- Melt the sugar and the vegetable oil in a medium pot over medium high heat. Continue heating until the sugar is slightly brown. About 3 minutes. Put the cubed pork in the pot and brown it with the caramelized sugar. About 8 minutes.
- Put the garlic, star anise, dark soy sauce, rice wine and clear stock into the pot. Cover the pot and simmer over low heat. Cook for about 40 minutes. Stir the meat every 10 minutes to make sure the bottom of the pot does not get burnt. Remove the cover and turn the heat to medium high. Cook the meat for another 10 minutes until the sauce reduces to a smooth consistency.
- This dish, like most stew dishes, is better if left overnight and reheated the next day. But if you can’t wait then plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro.
Member recipes are not tested by the CHOW food team.
@lukyfela1 The pork belly is a fatty piece of meat... American bacon is usually sliced from this portion of "meat". It is VERY fatty, which makes it delicious and very unhealthy.... Pork fat isnt like other forms of fat...A lot of people (not all) consider it very tasty. Americans love their bacon!
I am looking for recipes that use the Chinese Meat Stew Packets. Is this recipe one? I have a friend that in Taiwan that constantly sends me the packets. I use them to make Chinese Beef Stew which is really good but we can only eat so much... So I have a lot of extra packets. Also is there a place on chowhound that I can post this question and get answers.
Thanks in advance!
please to tell me what part of the pork is 'belly'? I am hoping this pork belly is meat and not fat? do not like fat.
Is it the loin?, the most tender part of the pork.
and I need to learn how to make steamed buns...a must if I am to keep this recipie pure.
Red cooked pork is delicious. My wife uses Pigs Knuckles as well as Pork Belly.
If you can't get Shaoxing, a decent subsitute is Dry Sherry. An even better subsitute is Dry Sherry with about 10% vodka added to it...in the cooked dish the character is very close to Shaoxing.
@KevinB: What you described is actually a different dish called Ti Pang (蹄膀).
Gee, when my Chinese in-laws make this dish, they never cut up the meat; they use a 2-3 lb pork shoulder or butt, and put it in whole. It cooks over low heat for 2-3 hours, and when it comes out, you can shred the pork with a pair of chopsticks. Very tasty.
If I can't get Shaoxing, is there a substitute wine or vinegar I could use instead? Or any other ingredient(s) instead?
star anise has a totally different aroma than anise. I think you will like this dish
This sounds very good. The only problem is my family hates anise with a passion. Does the anise flavor come through strong?
If so, is their something less traditional I could use in place of it?
I might have to make it all for my self, if they don't like it, thats more for me right!
This sounds very good. The only problem is my family hates anise with a passion. Does the anise flavor come through strong?
If so, is their something less traditional I could use in place of it?
I might have to make it all for my self, if they don't like it, thats more for me right!