Red-Braised Pork (Hong Shao Rou)

Ingredients for Red-Braised Pork (Hong Shao Rou)

• 575g (500g) boneless pork belly, with skin, or shoulder

• 2 tablespoons cooking oil

• 4 slices of unpeeled ginger

• 1 spring onion, white part only, crushed slightly

• 2 tablespoons Shaoxing wine

• 475ml plus 2 tablespoons (500ml) chicken stock or water, plus more if needed

• 1 anice stellato

• Small piece of cassia bark or cinnamon stick

• Dash of dark soy sauce

• 2 cucchiai di zucchero

• Salt, to taste

• A few lengths of spring onion greens, to garnish

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 teaspoon 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.