Shanghai Red Braised Pork With Eggs Recipes

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

Ingredients

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.

GRANDMA'S HONG SHAU ROU (RED BRAISED PORK)

Grandma's Hong Shau Rou (Red Braised Pork) image

I have been reading about this traditional Chinese dish on the Internet and found there are many different versions of it. Some are spicy, incorporating chile and ginger. Others have the spices of star anise, cinnamon, and lots of garlic added too. The recipe my grandma passed on to us here is the garlicky one. Garnish with some chopped spring onions or cilantro and serve with steamed white rice or buns. I like to serve a side dish of pickled cucumber slices with the pork and this tanginess brings another dimension to the dish. Chi Fan (time to eat)!

Provided by ChinaWallace

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound pork belly, sliced
2 tablespoons vegetable oil
1 (3 inch) cinnamon stick
3 whole star anise
¼ cup light soy sauce
¼ cup Shaoxing rice wine
3 tablespoons dark soy sauce
3 tablespoons white sugar, or to taste
10 cloves garlic, peeled
¼ cup water, or as needed

Steps:

Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 15.5 g, Cholesterol 41 mg, Fat 22.6 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 6.2 g, Sodium 2440.3 mg, Sugar 9.7 g

SHANGHAI-STYLE BRAISED PORK

Shanghai-style braised pork image

Share this pork dish with your friends for Chinese New Year

Provided by Ken Hom

Categories Dinner, Lunch, Main course, Supper

Time 4h

Number Of Ingredients 17

Ingredients

1 pork blade bone with rind, about 2kg/4½lb, from a good butcher
1 small orange
2 whole star anise
2 cinnamon sticks
1 tbsp cumin seeds
3 dried red chillies
8 bok choi or Chinese leaves and plain boiled rice, to serve
600ml /1 pint Shaoxing rice wine or dry sherry
1.2 litres/2 pints homemade chicken stock or good quality store bought
300ml /½ pint dark soy sauce
50ml light soy sauce
175g Chinese rock sugar or granulated sugar
8 slices fresh root ginger
6 garlic cloves , crushed
6 whole spring onions
1 tbsp salt
1 tsp freshly ground black peppercorn

Steps:

Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.

Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium

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