|Time||prep: ~15 minutes
cooking: 1 hour
Hongshao Rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants. Often a family's exact recipe is a secret and passed down the generations. It consists of pork belly in a thick, sweet, dark sauce, simmered for a long time to soften the normally tough meat. Frequently other meats such as tripe or beef tendon are used in addition to the pork.
- 700g pork belly, cubed
- 3 tbsp vegetable oil
- 2 tbsp white sugar
- 350 ml pork or chicken stock
- 1 tbsp minced ginger
- 2 tbsp dark soy sauce
- 50 ml Shaoxing rice wine
- 3 star anise
- 4 small spring onions, sliced
- In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.
- Add the cubed pork to the sugar and oil and brown all over.
- Reduce the heat, add the stock, ginger, star anise, soy sauce, Shaoxing wine to the pan.
- Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.
- Remove the lid and add the spring onions.
- Boil the sauce off until only a thick, dark gravy is left.
- The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.
- Serve with rice, garnish with sliced spring onion.
- Add 500g sliced tripe. If the tripe was frozen, boil vigorously for about 40 mins until tender and not chewy. If fresh tripe is used (highly recommended) this is not required. Add to the pan about halfway through the simmering.
- Add 250g beef tendon, cut into small cubes. Boil vigorously for about 40 mins until translucent and not too chewy. Add this to the pan about halfway through the simmering.