Red-Braised Pork (Hong Shao Rou)
Red-Braised Pork (Hong Shao Rou) is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut the pork into 3/4-1 in (2-3cm) chunks.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.