Hung Shao Pork Recipes

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RED-BRAISED PORK (HONG SHAO ROU)



Red-Braised Pork (Hong Shao Rou) image

Provided by Fuchsia Dunlop

Categories     Wok     Pork     Braise     Stir-Fry     Dinner     Lunar New Year     Meat

Number Of Ingredients 12

1 1/4 lb (500g) boneless pork belly, with skin, or shoulder
2 tbsp cooking oil
4 slices of unpeeled ginger
1 spring onion, white part only, crushed slightly
2 tbsp Shaoxing wine
2 cups plus 2 tbsp (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 tbsp sugar
Salt, to taste
A few lengths of spring onion greens, to garnish

Steps:

  • 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 tsp 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.

HUNG SHAO PORK



Hung Shao Pork image

This is a traditional Chinese one-pot dish we've eaten in my family for years, which is very simple to prepare. You can leave out the Szechuan peppercorns if you can't get hold of them. Hung Shao Pork

Provided by Liz29298

Categories     Pork

Yield 1 serving(s)

Number Of Ingredients 12

1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and)
4 tablespoons light soy sauce
2 tablespoons tamari
to taste oyster sauce, one big splodge
1 inch fresh gingerroot, finely chopped
4 cloves garlic, finely chopped
1 cinnamon stick
2 star anise
1 teaspoon szechuan peppercorns, dry fried
2 tablespoons sugar
1/2 cup sherry wine (optional)
1 pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)

Steps:

  • Stir-fry ginger and garlic in a big casserole dish.
  • Place pork in, skin down.
  • (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water.
  • Cover and simmer over a very low heat for an hour.
  • Turn the pork over.
  • Simmer again for an hour.
  • Fish the meat out and put it in a bowl.
  • Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
  • Strain through a sieve, pour over meat and enjoy.
  • I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches.
  • (The cold sauce turns into a delicious jelly.)

Nutrition Facts : Calories 2529.8, Fat 240.6, SaturatedFat 87.7, Cholesterol 326.6, Sodium 6180.3, Carbohydrate 35.2, Fiber 1.1, Sugar 27.1, Protein 54.5

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