Grandmas Hong Shau Rou Red Braised Pork Recipes
RED-BRAISED PORK (HONG SHAO ROU)
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.
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- In a medium-sized pot add the pork belly and enough water to cover it completely. Make sure there is some space between the water level and the lip of the pot to avoid boiling over and to make skimming easier.
- Add the green onions and ginger. Cook over high heat until the water reaches a full boil. Boil for 5 minutes, using a fine mesh strainer (or a ladle) to skim and discard the brown foam from the top, until the liquid is clear.
- Strain the pork and reserve the blanching liquid. Rinse the pork with running tap water to stop the cooking and rinse away any scum that may have stuck to it.
- In a separate medium-sized dutch oven or pot (make sure it is completely dry to avoid the oil and sugar splattering), add the sugar and oil. Heat over low heat until the sugar is melted and begins to brown; look for an amber color. Try to avoid stirring the sugar while melting it. Instead, swirl the whole pot.
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- Place the pork belly slices in a large pot and cover with water. Bring to a boil and cook, skimming the foam off the top, for 5 minutes. Use a slotted spoon to remove the pork, rinse with cold water, dry well, and set aside in a bowl. Reserve the water in the pot.
- In a large wok or skillet, place the oil and sugar over low heat. Once the sugar is hot and melted, carefully add the pork slices (they may splatter if not fully dried) and increase heat to medium. Cook, stirring often, until well coated and golden.
- Add the Shaoxing wine followed by the 2 cup (473 ml) reserved pork water, soy sauce, dark soy sauce, light green onion pieces, garlic, ginger, star anise, and cinnamon stick.
- Once boiling, reduce heat to low and transfer the mixture to a clay pot or a wok with a lid and cover. Simmer until the pork is tender, about 1-1 1/2 hours, stirring occasionally to keep the bottom from burning. If the mixture becomes dry, add a little more reserved pork water.
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- Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it’s boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.
- After that’s done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.
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