HONG SHAO ROU (Chinese red braised pork, for four)



1-1/4 pounds boneless pork belly, with skin, or shoulder

2 tablespoons cooking oil

4 slices unpeeled ginger

1 spring onion, white part only, crushed slightly

2 tablespoons Shaoxing wine

2 cups plus 2 tablespoons 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



1. Cut the pork into 1 inch pieces.

2. 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.

3. Bring to a boil, then cover and simmer over a very low flame for at least 1-1/2 hours, preferably for two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or water if necessary. Adjust the seasoning and add the spring onion greens just before serving.


from Fuchsia Dunlop, Every Grain of Rice

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