Hong Shao Rou-Chinese Red-Braised Pork

By á-25087

Ingredients

• 2 tablespoons vegetable oil
• 2 inches fresh ginger, unpeeled and sliced
• 3 green onions, white and light green part cut into 1 inch pieces and lightly crushed (thinly slice dark green lengthwise and save for garnish)
• 1 1/4 pounds boneless pork belly with skin or pork shoulder, cut into 3/4-1 inch cubes
• 2 tablespoons Shaoxing wine
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons brown sugar
• 2 star anise
• Small cinnamon stick

Details

Adapted from foodgawker.com

Preparation

Step 1

1. In a wok or large skillet, drizzle oil over medium high heat. Once hot, add the ginger slices and green onions. Cook, constantly stirring, until fragrant, 30 seconds to a minute.
2. Stir in the pork cubes and cook until lightly browned on all sides.
3. Add the Shaoxing wine, chicken stock, soy sauce, dark soy sauce, brown sugar, star anise, and cinnamon stick.
4. Transfer the mixture to a pot with a lid.
5. Bring the mixture to a boil, then reduce to a low simmer and cover. Cook for 1 1/2 to 2 hours, until the pork is tender, stirring occasionally to keep the bottom from burning. If the mixture becomes dry, add a little more chicken stock or hot water.
6. If the mixture is still watery when the pork is tender and ready to serve, remove lid and increase heat to medium. Cook, stirring occasionally, until the liquid has thickened into a glistening sauce and coats the pork.

7. Serve immediately with rice and topped with thinly sliced green onions.