Hong Shao Rou Or Red Cooked Pork
|Pork belly||4 Pound (2 Kilogram)|
|Vegetable oil||3 Fluid Ounce (75 Milliliter)|
|Soy sauce||7 Tablespoon|
|Chicken stock/Beef stock||5 Fluid Ounce (150 Milliliter)|
|Red wine||5 Fluid Ounce (150 Milliliter)|
Cut the pork into twelve pieces.
Heat the oil in a flameproof casserole.
Add the pork pieces and brown on all sides.
Remove from the heat and pour off the oil.
Add 4 tablespoons of the soy sauce, half the sugar and 75 ml/3 fl oz each of the stock and wine.
Turn the meat over in this sauce several times.
Return to the heat and bring to the boil.
Transfer to a warm oven (170°C/325°F or Gas Mark 3) and bake for 1 hour, turning the meat once.
Add the remaining soy sauce, sugar, stock and wine to the casserole.
Turn the meat over several times, then return to a cool oven (150°C/300°F or Gas Mark 2).
Continue baking for 1 hour, turning the meat once.
Remove the casserole from the oven and serve hot, straight from the dish.