Shanghai red-braised pork with eggs (Shang hai hong shao rou) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 80) by Fuchsia Dunlop

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Notes about this recipe

  • JLDuck on September 26, 2022

    Absolutely delicious. I agree that the overnight step is essential for allowing you to remove a significant amount of fat. I suspect the colour in the photo is caused by lighting (or a cheat).

  • clcorbi on December 11, 2016

    This was delicious! As the below comment noted, the braising liquid is not at all as dark as the picture (I also used dark soy sauce), but it is very flavorful. I made this dish all in one day, braising it in the morning and then letting it refrigerate for a few hours. So much fat came out of the braising liquid that I am glad I didn't skip the refrigeration step. After reducing the sauce, I added about a teaspoon of corn starch because it still wasn't as thick as I wanted. I loved the technique of boiling the pork belly before slicing it--it was SO easy to slice as a result and I didn't have to handle raw meat! Next time I think I would try the pork-only variation of this dish. H liked the braised eggs a bit more than I did, but we both felt they became too mushy after so much simmering. Normally I love eggs in any form so I was surprised that I didn't love them here, but I did appreciate how pretty they looked, all covered in slits.

  • chawkins on November 03, 2016

    Excellent! The pork belly pieces were truly melt in your mouth tender and the eggs were very flavorful, the slits cut on the eggs really let the braising liquid penetrate into them well. However, my dish did not look as pretty as pictured, it was not as dark even though I used double dark soy.

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