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Hong Shao Rou Or Red Cooked Pork

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  Pork belly 4 Pound (2 Kilogram)
  Vegetable oil 3 Fluid Ounce (75 Milliliter)
  Soy sauce 7 Tablespoon
  Sugar 1 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.

Recipe Summary

Main Dish

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